Skillet Pork Chops with Apples and Bacon
Ingredients:
3 small apples
4 pork chops
1 tsp black pepper
2 ½ tsps salt, divided
2 Tbsp oil
4 slices of bacon, chopped
1 tsp Herbs de Provence
1 small onion, sliced
2 tsp all-purpose flour
1 cup apple cider
1 Tbsp dijon mustard
Directions:
Preheat the oven to 400°F.
Cut 2 apples in half; set aside. Cut the remaining apple into thin slices; cover lightly with plastic wrap, and set aside. Season pork chops evenly with pepper and 2 1/4 teaspoons salt. Heat oil in a large oven-safe skillet 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 the skillet 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 skillet; set aside.
Return skillet with drippings to medium-high heat. Add Herbs de Provence and halved and sliced apples, and sliced onion. Cook, stirring often, until onion is softened, 3 to 5 minutes. Stir in flour; cook, stirring constantly, for 1 minute. Add apple cider and mustard. Cook, stirring constantly, until the sauce is thickened and smooth, 2 to 3 minutes. Stir in remaining 1/4 teaspoon salt. Remove from heat.
Place pork chops, browned side up, in skillet, nestling apple halves between pork chops. Sprinkle with bacon. Transfer skillet to preheated oven; bake until a thermometer inserted into thickest portion of pork registers 140°F, 10 to 15 minutes. Remove from the oven; season to taste with salt.
