1/3 cup all-purpose flour
1/3 cup white sugar
1 egg
1 (12 ounce) package instant chicken noodle soup mix
1 teaspoon cornstarch
1 cup milk
1/2 teaspoon prepared horseradish
2 tablespoons butter
1 (10 ounce) package frozen puff pastry, thawed
Preheat oven to 280 degrees F (120 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, mix the flour, sugar, egg and soup mix. Cover and let rest in refrigerator for 2 hours.
In a separate bowl, mix the cornstarch and milk. Stir into flour mixture and toss until well blended, about 5 minutes.
Roll out puff pastry and cut out bacon slices.
Place the pork chops into the prepared baking dish. Brush with butter and sprinkle with horseradish.
Bake at 280 degrees F (120 degrees C) for 1 hour, or until golden brown and bubbly.