Pork Chops with Cider, Apples and Bacon
- 1 1/2 tablespoons olive or safflower oil, divided
- 12 slices meaty bacon, cut into 1/2-inch dice
- 2 medium leeks, whites and pale greens cleaned and sliced into 1/2-inch thick half-moons
- 5 Braeburn or Honeycrisp apples, cored and sliced into wedges 1-inch thick
- Salt and pepper
- Freshly grated nutmeg, to taste
- 8 to 10 sage leaves, thinly sliced
- 1 tablespoon light brown sugar
- Zest and juice of 1 lemon
- 4 Frenched pork loin rib chops
- 1 teaspoon (1/3 palmful) fennel pollen or fennel seed
- 1/4 cup brandy or Calvados (optional)
- 1/2 cup cloudy cider
- 2 cloves garlic, crushed
- 2 tablespoons thyme
- 2 tablespoons butter
Preheat oven to 400°F.
Preheat a cast-iron skillet over medium-high heat. Add half a turn of the pan of oil and the bacon; render then remove to plate. Add leeks to bacon drippings and wilt; add apples and toss to coat. Season with salt, pepper, nutmeg, sage and light brown sugar; cook to soften, 7-8 minutes, turning frequently. Add lemon zest and juice then remove apples to a serving bowl, add bacon and toss; cover with foil to keep warm.
Remove chops to a platter and place pan with juices over high heat. Add crushed garlic, thyme and butter. Swirl sauce for a minute then spoon over chops. Serve with apples and bacon alongside.
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