PORK CHOPS WITH BACON, APPLES, AND ONIONS
- 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
- 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.
- Remove pork from skillet.
- Add apples and onions to skillet and cook 4-5 minutes, stirring occasionally, or until browned. Remove from skillet.
- 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.
- Remove skillet from heat. Stir in the honey. Return pork to skillet and turn to coat. Top with apples, onions and rosemary.
- Bake for 10 minutes or until just beginning to bubble. Remove from oven and let stand for 5 minutes before serving.