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Pork Chops With Apples

ender pork chops seared in bacon grease and baked with sweet-tart apples in a savory apple gravy. One skillet, everyday ingredients, and it tastes like fall.
Prep Time 20 minutes
Cook Time 40 minutes
Serving Size 4 people

Ingredients

  • 4 boneless pork chops about 1 inch thick
  • 4 slices thick sliced bacon
  • 1/4 cup all purpose flour
  • 2 teaspoons Creole seasoning divided
  • 1 teaspoon ground thyme
  • 2 teaspoons brown sugar
  • 2 medium apples cored and sliced thin
  • 1 medium shallot sliced
  • 2 tablespoons butter
  • 1 1/2 cups chicken broth
  • 1/2 cup apple juice
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard

Instructions

  • Heat a skillet over medium high heat. Cut the bacon into small pieces and cook, reducing to medium once the edges begin to crisp.
  • In a shallow pan, combine the flour, 1 teaspoon Creole seasoning, ground thyme, and brown sugar. Mix well.
  • Sprinkle the remaining 1 teaspoon Creole seasoning directly over both sides of the pork chops.
  • Preheat the oven to 425 degrees.
  • Lightly coat each pork chop in the flour mixture, including the edges. Set aside. Reserve the leftover flour mixture.
  • Remove the cooked bacon with a slotted spoon to a paper towel lined plate. Leave the bacon grease in the skillet.
  • Slice the shallot and chop coarsely. Core the apples and slice thin, peeling optional.
  • Sear the pork chops in the hot bacon grease 2 to 3 minutes per side, until browned but not cooked through. Transfer to a plate and tent with foil.
  • Add the butter to the skillet, then the apples and shallots. Stir, then sprinkle the reserved flour mixture over the top. Cook 2 minutes, until the flour is no longer visible.
  • Add the chicken broth, apple juice, Worcestershire sauce, maple syrup, and Dijon mustard. Simmer 4 to 5 minutes, until thickened.
  • Stir the bacon back into the skillet.
  • Nestle the pork chops into the apples and pour any collected juices from the plate over the top. Transfer to a baking dish if your skillet is not oven safe.
  • Bake at 425 degrees for 15 to 20 minutes, until the pork is cooked through.
  • Let rest 3 to 4 minutes before serving.

Video

Notes

  • If using regular sliced bacon instead of thick sliced, use 6 to 8 slices.
  • Pink Lady and Granny Smith apples both work well. Use whatever variety you have on hand. Bone-in pork chops can be substituted for boneless.
  • Apple cider can be substituted for the apple juice.
  • Do not discard the leftover dredging flour. It thickens the sauce and carries the seasoning into the apples.