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Pork Chops with Apples and Bacon |
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| Ingredients: |
3 small Fuji apples
4 bone-in rib-cut pork chops (about 1 inch thick)
1 teaspoon black pepper
2 1/2 teaspoons kosher salt, divided, plus more to taste
2 tablespoons canola oil
4 slices thick-cut bacon, chopped
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2 sprigs sage
2 large shallots, sliced (about 1 cup)
2 teaspoons all-purpose flour
1 cup apple cider
2 tablespoons Dijon mustard
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| Procedures: |
Preheat oven to 400°F.
Cut 2 apples in half; set aside.
Cut the remaining apple into thin slices; cover lightly with plastic wrap, and set aside.
Season pork chops evenly with pepper and 2 1/4 teaspoons salt.
Heat oil in a large oven-safe skillet over high until smoking.
Cook pork chops, undisturbed, until browned on one side, 3 to 4 minutes.
Transfer pork chops, browned side up, to a large plate; set aside.
Wipe skillet clean, and add bacon.
Cook over medium, stirring occasionally, until rendered and crisp, 5 to 7 minutes.
Transfer bacon to a paper towel–lined plate, reserving drippings in skillet; set aside.
Return skillet with drippings to medium-high.
Add sage and halved apples, cut sides down; cook, undisturbed, until sage is crisp, 1 to 2 minutes.
Transfer sage to plate with bacon.
Add sliced apple and shallots to skillet with halved apples.
Cook, stirring often, until shallots are softened, 3 to 5 minutes.
Stir in flour; cook, stirring constantly, for 1 minute.
Add apple cider and mustard.
Cook, stirring constantly, until sauce is thickened and smooth, 2 to 3 minutes.
Stir in remaining 1/4 teaspoon salt.
Remove from heat.
Place pork chops, browned side up, in skillet, nestling apple halves between pork chops.
Sprinkle with bacon.
Transfer skillet to preheated oven; bake until a thermometer inserted into thickest portion of pork registers 140°F, 10 to 15 minutes.
Remove from oven; season to taste with salt.
Garnish with crisped sage.
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| Notes: |
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2025-01-09: Added to our cookbook.
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01/09/2025
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