Pan-Seared Pork Chops With Maple Gravy and Apple Bacon Hash |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I found this recipe in an Everyday by Rachel Ray magazine. Ingredients:
4 slices thick-cut bacon |
3 tablespoons unsalted butter |
2 large potatoes, baked, peeled, and cut into 1-inch pieces |
1 medium onion, chopped |
1 medium apple, chopped |
2 garlic cloves, minced |
3/4 teaspoon maple seasoning |
1/4 teaspoon ground cinnamon (optional) |
salt and pepper |
4 boneless pork chops, 1-inch thick |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 teaspoons flour |
3/4 cup chicken stock |
3 tablespoons heavy cream |
3 tablespoons maple syrup |
Directions:
1. APPLE-BACON HASH:.
2. Cook bacon until crisp and browned. Drain on paper towels, reserving bacon fat. Heat butter and 2 tbsp bacon fat in a skillet. Add potato, onion, garlic, and apple. Cook until lightly brown, about 10 minutes. Remove from heat and add the seasonings. Keep warm.
3. PORK CHOPS:.
4. Heat remaining bacon fat. Season pork, add to pan, and cover. Cook, turning occasionally, until done, about 15 minutes. Transfer the chops to a plate and cover to keep warm.
5. MAPLE GRAVY:.
6. Pour off all but 1 tbsp of pan drippings. Whisk in flour and let bubble for 1 minute. Whisk in chicken stock, maple syrup, and cream. Bring to a boil. Cook, whisking often, until mixture reduces and thickens, about 2 minutes. Season with salt and pepper.
7. Crumble the bacon over the hash. Serve with chops and sauce.
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