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Pan-Seared Pork Chops
with Maple Gravy and Apple Bacon Hash

Pan-Seared Pork Chops with Maple Gravy and Apple Bacon HashRecipe courtesy of the National Pork Board.

Recipe Ingredients:

Potato-Apple Hash:
4 slices bacon, thick-cut
3 tablespoons butter, unsalted
2 large russet potatoes, baked, peeled and cut into 1-inch cubes
1 medium yellow onion, chopped
2 cloves garlic, minced
1 large Fuji apple, peeled, cored and diced
3/4 teaspoon maple seasoning
1/4 teaspoon ground cinnamon (optional)
Kosher salt and freshly ground black pepper

Pork Chops:
4 New York (top loin) pork chops, 1-inch thick
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon ground black pepper, plus more to taste

Maple Gravy:
1 tablespoon of the pan drippings from cooking pork chops
2 tablespoons all-purpose flour
3/4 cup chicken stock
3 tablespoons heavy cream
3 tablespoons maple syrup

Cooking Directions:

  1. For Potato-Apple Hash: Cook bacon in large skillet over medium heat until crisp and browned, about 10 minutes. Drain on paper towels. Reserve about 4 tablespoon bacon fat.
  2. Heat butter and 2 tablespoon of bacon fat in a medium nonstick skillet over medium heat. Add potato, onion, garlic and apple and cook until lightly browned, about 10 minutes. Remove from heat and stir in the maple seasoning and cinnamon, if using. Season with salt and pepper. Keep warm.
  3. For Pork Chops: Heat remaining bacon fat in a large skillet over medium heat. Season pork chops with salt and pepper. Add to skillet and cover. Cook, turning occasionally, until golden brown and an instant-read thermometer inserted through the center of the chop reads 145°F (62.7°C), about 15 minutes. Transfer the chops to a plate and tent with foil to keep warm.
  4. For Maple Gravy: Pour off all but 1 tablespoon of the pan drippings from the skillet. Whisk flour into pan drippings and let bubble over medium heat for 1 minute. Whisk in broth, maple syrup and cream and bring to a boil. Cook, whisking often, until mixture reduces and thickens, about 2 minutes season with salt and pepper.
  5. Crumble the bacon into the hash. Serve chops hot with the hash and sauce.

Makes 4 servings.

Recipe and photograph provided courtesy of National Pork Board.