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Skillet Bacon and Apple Pork Chops
Crispy on the outside and incredibly juicy within, these skillet pork chops get a sweet and savory upgrade from a rich topping of bacon and tender apples. Searing the meat in cast iron builds a beautiful crust, while a quick pan sauce comes together as diced apples, onions, and garlic soften in the rendered bacon fat. A final drizzle of honey perfectly balances the salty bite of the bacon. It's a comforting, hearty meal that'll quickly become a favorite when the weather starts to cool down.
Equipment
- Skillet
Ingredients
- 6 boneless pork chops
- garlic powder, salt and pepper to taste
- 2 T. olive oil
- 3 thick-cut slices bacon, diced
- 1/2 c. onion, diced
- 1 to 2 cloves garlic, minced
- 2 apples, peeled, cored and diced
Instructions
- 1Season both sides of the pork chops with garlic powder, salt, and pepper. Heat the olive oil in a cast-iron skillet over medium-high heat. Add the pork chops and sear until browned on both sides. Don't rush this step, as a good crust builds the foundational flavor.
- 2Reduce the heat to medium-low, cover the skillet, and cook until the pork chops are completely cooked through and no longer pink in the center.
- 3While the pork finishes, cook the diced bacon in a separate skillet over medium heat until crisp. Push the bacon to one side of the pan. Add the diced onion and minced garlic to the other side and cook until the onion softens. Sautéing the aromatics in the rendered bacon fat adds incredible savory depth. Stir the apples into the bacon mixture.
- 4Simmer the mixture for about 10 minutes until the apples become tender, turning down the heat if the pan gets too hot. Plate the pork chops, spoon the warm apple and bacon topping over them, and finish with a drizzle of honey.
Notes
- Equipment: A well-seasoned cast-iron skillet is ideal for searing pork chops. If your pan needs maintenance, rub it lightly with oil, bake at 300 degrees Fahrenheit for an hour, and let it cool completely in the oven.
- Resting: Let the pork chops rest for a few minutes before serving so the juices can redistribute for a juicier bite.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently on the stove with a splash of water or broth so the pork doesn't dry out.
Recipe Details
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