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