≡   Categories
Pan-Seared Pork Chops With Maple Gravy and Apple Bacon Hash

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
34 teaspoon maple seasoning
14 teaspoon ground cinnamon (optional)
salt and pepper
4 boneless pork chops, 1-inch thick
12 teaspoon salt
12 teaspoon pepper
2 teaspoons flour
34 cup chicken stock
3 tablespoons heavy cream
3 tablespoons maple syrup


APPLE-BACON HASH:. 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. PORK CHOPS:. 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. MAPLE GRAVY:. 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. Crumble the bacon over the hash. Serve with chops and sauce.

Source: www.food.com