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 cinnamon, (optional)
Kosher salt and freshly gound black pepper
4 New York (top loin) pork chops, 1 inch thick
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
2 tablespoons flour
3/4 cup chicken stock
3 tablespoons heavy cream
3 tablespoons maple syrup
Cook bacon in large skillet over medium heat until crisp and browned, about 10 minutes. Drain on paper towels. Reserve the bacon fat – about 4 tbsps. Heat butter and 2 tbsps of bacon fat in a medium nonstick skillet over medium heat.
Add potato, onion 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.
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 degrees F, about 15 minutes. Transfer the chops to a plate and tent with foil to keep warm.
Pour off all but 1 tbsp 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.
Crumble the bacon into the hash. Serve chops hot with the hash and sauce.