A hearty one pan dish for a cooler evening. Crisp, tart apples with bacon, juicy and tender pork chops, plus piquant mustard for an effortless dinner that comes together in only 30 minutes.
- 4 organic boneless pork chops (about 1 inch thick)
- black pepper
- salt
- 2 tablespoons vegetable oil
- 4 slices organic back bacon, chopped
- 3 small eating apples
- 1 red onion, sliced
- 2 teaspoons plain flour
- 250ml apple cider
- 2 tablespoons Dijon mustard
- A few leaves of fresh sage, rosemary or thyme
Preheat oven to 200°C.
Season pork chops with salt and pepper. Heat oil in a large oven-safe pan over high until smoking. Cook pork chops, undisturbed, until browned on one side, 3 to 4 minutes. Transfer pork chops, browned side up, to a large plate; set aside.
Wipe pan clean, and add bacon. Cook over medium heat, stirring occasionally, until rendered and crisp, 5 to 7 minutes. Transfer bacon to a paper towel–lined plate, reserving drippings in pan; set aside.
Meanwhile, cut apples into quarters, set aside.
Return pan with drippings to medium-high heat. Add chopped apple and onions to pan. Cook, stirring often, until onions are softened, 3 to 5 minutes. Stir in flour; cook, stirring constantly, for 1 minute. Add apple cider and mustard. Cook, stirring constantly, until sauce is thickened and smooth, 2 to 3 minutes. Remove from heat.
Place pork chops, browned side up, in to pan. Sprinkle with bacon, add fresh herbs. Transfer skillet to preheated oven; bake until a thermometer inserted into thickest portion of pork registers 68°C, 10 to 15 minutes. Remove from oven; season to taste.
