• 4 pork chops
  • 4 slices bacon, chopped
  • 1 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 2 tbsp. olive oil
  • 2 Granny Smith apples, cut into 1/2 in. thick wedges
  • 1 medium yellow onion, thinly sliced
  • 1/3 cup chicken broth
  • 1 cup milk
  • 1/4 cup Dijon mustard
  • 2 tbsp. honey
  • 1 tsp. dried rosemary


  1. Preheat oven to 450 degrees. Cook bacon until almost done and remove from pan. Season chops with salt and pepper. Cook in hot oil in a 12-in. cast iron skillet over medium heat for a few minutes on each side or until golden brown.
  2. Remove pork from skillet.
  3. Add apples and onions to skillet and cook 4-5 minutes, stirring occasionally, or until browned. Remove from skillet.
  4. Add broth to skillet and cook 1-2 minutes, stirring constantly to loosen browned residue from skillet. Whisk together the milk and mustard. Add to skillet and add bacon and cook for 1-2 minutes, or until bubbly, stirring constantly.
  5. Remove skillet from heat. Stir in the honey. Return pork to skillet and turn to coat. Top with apples, onions and rosemary.
  6. Bake for 10 minutes or until just beginning to bubble. Remove from oven and let stand for 5 minutes before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *