Ingredients

The following ingredients have 4 Servings
  • 4 1-inch thick pork chops (about 4 ounces each)
  • Salt and freshly ground pepper, to taste
  • 1 tablespoon olive oil
  • 2 tablespoons butter, divided
  • 2 large apples, cored and thinly sliced
  • 8 ounces bacon, diced
  • 2 shallots, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup bourbon
  • 1 cup apple cider
  • 1 teaspoon fresh thyme, chopped
  • 1 cup heavy cream
  • 1/4 cup chopped parsley

Instruction

  • Season pork chops generously with salt and pepper.
  • In a large cast iron skillet, heat the olive oil and one tablespoon butter over medium heat. Once butter is melted, add pork chops and sear on all sides—about 3-4 minuter per side. Remove from pan onto a plate and reserve.
  • Add the apple slices and sauté until tender and lightly browned, about 5 minutes. Remove and reserve.
  • Add the bacon and cook until fat has rendered and bacon is golden brown, about 3-4 minutes. Remove and reserve.
  • Add shallots and garlic. Sauté until fragrant and translucent, about 2 minutes. Then, add back the bacon and pour the bourbon. Cook, scraping all the browned bits from the bottom of the pan until almost all evaporated,
  • Stir in the cider and return the pork chops to the pan, along with the thyme. Lower the heat to medium low, cover, and cook until a meat thermometer inserted in the thickest part of the pork chop reads 145 degrees F, about 5 minutes. Using tongs, remove the pork chops to rest for at least 3 minutes.
  • Raise the heat back to medium and stir in the heavy cream. Cook until thickened, about 3-4 minutes, and season with salt and pepper.
  • Add back the pork chops and apple slices.
  • Garnish with chopped parsley and serve!