Recipe Details

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

Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

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 cinnamon, (optional)
Kosher salt and freshly gound 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 black pepper, plus more to taste
2 tablespoons flour
3/4 cup chicken stock
3 tablespoons heavy cream
3 tablespoons maple syrup

Cooking Directions

Potato-Apple Hash:
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.
 
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 degrees F, about 15 minutes. Transfer the chops to a plate and tent with foil to keep warm.
 
Maple Gravy:
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.
 
Serve:
Crumble the bacon into the hash. Serve chops hot with the hash and sauce.

Serving Suggestions

Recipe courtsey of Lauren Brennan of LaurensLatest.com

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About the Cut: Chop

Pork chops are the most popular cut from the pork loin, which is the strip of meat that runs from the pig’s hip to shoulder. Depending on where they originate, pork chops can be found under a variety of names, including loin, rib, sirloin, top loin and blade chops.

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About the Cooking Method: Sauteing

COOKING BASICS:
1)Heat a small amount of oil in a large heavy skillet over a medium-high heat.
2)Place pork in skillet; do not cover.
3)Cook pork uncovered, turning occasionally. For stir-frying, cook over high heat, stirring constantly.

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Tips and Tricks

Buying, Handling & Storage Tips

The best way to defrost pork is in the refrigerator in its wrapping. Defrosting a 1 inch chop will take 12-14 hours.


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Butcher's Tips

It’s important to note that all pork chops cook the same. The length of cooking primarily depends on the thickness of the chop. Thickness can vary from ½ to 2 inches. Whether you choose chops boneless for convenience or chops with the bone attached for their attractive appearance, the cooking time is the same. Pork chops are likely the least intimidating of all pork cuts because they are so easy to prepare.

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Ingredients not on hand but good substitutes
by anonymous 06/19/2013
I liked the look of this but I just didn't have some of the ingredients. So, I substituted sweet potatoes for the hash and left out the onions and garlic. Then for the chops I added the onions and made a gravy out of olive oil, butter, bacon drippings and hard apple cider. I threw in some of my dehydrated apples and it was good. My family would faint anyway if I followed a recipe. Anyway, I think following the recipe would give you good results.

creative maple gravy
by anonymous 01/04/2013
family loved this dish - the only suggestion i have is to add some green vegetable to the hash or a salad on the side. the maple gravy was such a creative and easy addition.