OWH. Pork chops cooked with apples are delicious, so, throw in some bacon. It's a rather sloppy written recipe, the ingredients list call for chopped bacon but the instructions say to cook the bacon and then chop it. Not to mention it says to cook the bacon until "no longer pink". "Pink" is never used in describing cooking bacon. Not to mention it says to cook the apples until they "begin to soften". No - cook them until they are entirely soft. No one wants crunchy apples with pork chops..
Ingredients
4 1-inch thick boneless pork chops
Salt and pepper
1 tablespoon brown sugar
1 teaspoon chili powder
1/2 teaspoon paprika
1 teaspoon Italian seasoning
1 teaspoon garlic powder
6 slices thick-cut bacon, chopped
1-1/4 cups chicken broth
1 tablespoon Dijon mustard
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon fresh thyme minced
1 tablespoon fresh rosemary minced
1 large apple, cut into 1/8-inch slices (peeling is optional)
Instructions
1. Salt and pepper the pork chops. In a small bowl combine the brown sugar, chili powder, paprika, Italian seasoning and garlic powder. Rub on all sides of the pork chops. Set aside.
2. Preheat oven to 400 F.
3. In a large oven-proof skillet over medium to medium-high heat add the bacon and cook until no longer pink. Remove from the pan with a slotted spoon and set aside on a paper towel-lined plate. Once cooled, chop the bacon.
4. Add the pork chops to the skillet and sear for 2-3 minutes per side. Move the skillet, with the pork chops in it, to the oven and bake for about 8 minutes, until the chops reach an internal temperature of 145 F. (Temperature is your guide, baking time is an estimate.) Remove the pork chops to a plate and loosely cover.
5. Add the chicken broth, Dijon Mustard, cider vinegar, honey, thyme and rosemary. Whisk until it starts to simmer. Let simmer for about 5 minutes. Reduce the heat, add apples and simmer until they begin to soften.
6. Add in the pork chops and bacon and allow to heat through.