Bacon Apple Pork Chops

Yield: 4 servings


  • 4 slices thick cut bacon
  • 4 pork chops, about 1" thick
  • Salt, to taste
  • Pepper, to taste
  • 2 tbsp olive oil
  • 1/4 cup diced red onion
  • 2 cloves garlic, minced
  • 1 medium granny smith apple, sliced
  • 3/4 tsp sage
  • 1/2 tsp rosemary
  • 1/2 cup chicken broth
  • 1/4 cup apple cider
  • 1/2 tsp apple cider vinegar
  • 2 tsp Dijon mustard
  • 3 tbsp butter, cold


  1. Cook the bacon in a cast iron skillet until almost crisp.  Remove from the pan and cut into pieces.
  2. Pour out excess grease, reserving 3 tbsp for later use.
  3. Season the pork chops with salt & pepper.
  4. Add olive oil to the skillet and warm over medium heat.  Add the pork chops to the pan.
  5. Cook for 3-4 minutes per side, until browned with an internal temperature between 140°F.
  6. Remove the pork chops from the pan.  Cover with aluminum foil to stay warm.
  7. In the skillet, add the reserved bacon grease and warm over medium heat.  Add the onions and cook for three minutes, until softened.
  8. Add in the garlic, apple, sage, and rosemary.  Add salt & pepper to taste.  Cook for one more minute.
  9. Add the chicken broth, apple cider, cider vinegar, and Dijon mustard.  Stir together, and bring to a simmer.  Cook until reduced by half, about 5 minutes.
  10. Turn the heat to low and add the cold butter.  Stir until just melted and combined.
  11. Add the pork chops back in, along with any juices they've released.  Cook until the final temp is 145°F.
  12. Top the chops with bacon, and spoon apples & sauce over them.  Serve immediately.
Adapted from Longbourn Farm.