Côtelettes de porc aux pommes et au bacon

Ingrédients

• 2 large thick-cut bone-in pork chops (1/2–3/4 inch thick, around 10-12 ounces per chop (you can also use boneless))
• Kosher salt and freshly ground pepper (to taste)
• 5 slices thick-cut bacon (chopped)
• 10 leaves Fresh sage (about 10 whole leaves, for crisping)
• 1 tablespoon olive oil (if needed, for searing)
• 1 large sweet or tart apple (skin-on, cut into 8 pieces and cored (or 3 small apples, red or mixed with green))
• 1 large shallot (sliced)
• 1 tablespoon fresh thyme leaves (roughly chopped)
• 1 tablespoon all-purpose flour (optional, to thicken sauce)
• 1/4 cup dry white wine (Sauvignon Blanc or Chardonnay)
• 1 1/4 cup apple cider ((NOT apple cider vinegar) or fresh apple juice)
• 1 tablespoon Dijon mustard
• Toasted hazelnuts
• Thyme leaves

Préparation

1. 1

   Pat the pork dry with paper towels, and season generously with salt and pepper on all sides. Set aside.

2. 2

   In a large skillet, add the chopped bacon to a cold pan. Turn heat to medium and cook, stirring occasionally, until bacon is golden and crispy, about 6–8 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate. Leave drippings in the pan.

3. 3

   Add the sage leaves and fry for 30 seconds until crisp. A good way to know if they are done is when the sage is dark and the sound of crackling oil is gone. Remove and set aside with the bacon.

4. 4

   Add olive oil to the skillet if the pan looks dry. Increase heat to high and heat until you see the drippings begin to smoke. Sear pork chops 1-2 minutes per side, until golden. (They don’t need to be fully cooked yet.) Remove and set aside.

5. 5

   Lower the heat to medium and saute the apples for about 1-2 minutes to just soften them ever so slightly.

6. 6

   Add the shallots, and thyme until the shallots are just softened, about 3 minutes.

7. 7

   Sprinkle flour (if using) over the shallot apple mixture and coat.

8. 8

   Increase heat to medium-high. Add white wine and scrape up any browned bits from the bottom. Let it reduce for about 1 minute.

9. 9

   Stir in apple cider and Dijon mustard. Mix well.

10. 10

    Bring to a boil, then reduce heat to medium-low. Nestle the pork chops into the pan, cover loosely, and simmer gently until pork is cooked through (145°F internal temp), about 5 minutes depending on the thickness of your pork chops and the sauce begins to thicken.

11. 11

    Taste and adjust seasoning as needed. Serve pork chops with apples and sauce spooned over the top. Garnish with crispy bacon, toasted hazelnuts, sage leaves, and extra thyme. Mashed potatoes, wild rice, roasted root veggies, braised cabbage, or a shaved fennel and arugula salad would pair well with this dish. Enjoy!