Ingredients
The following ingredients have 4 Servings
- 1 1/2 tablespoons olive or safflower oil
- divided
- 12 slices meaty bacon
- cut into 1/2-inch dice
- 2 medium leeks
- whites and pale greens cleaned and sliced into 1/2-inch thick half-moons
- 5 Braeburn or Honeycrisp apples
- cored and sliced into wedges 1-inch thick
- Salt and pepper
- Freshly grated nutmeg
- to taste
- 8 to 10 sage leaves
- thinly sliced
- 1 tablespoon light brown sugar
- Zest and juice of 1 lemon
- 4 Frenched pork loin rib chops
- 1 teaspoon (1/3 palmful) fennel pollen or fennel seed
- 1/4 cup brandy or Calvados (optional)
- 1/2 cup cloudy cider
- 2 cloves garlic
- crushed
- 2 tablespoons thyme
- 2 tablespoons butter
Instruction
- Preheat oven to 400°F
- Preheat a cast-iron skillet over medium-high heat
- Add half a turn of the pan of oil and the bacon; render then remove to plate
- Add leeks to bacon drippings and wilt; add apples and toss to coat
- Season with salt, pepper, nutmeg, sage and light brown sugar; cook to soften, 7-8 minutes, turning frequently
- Add lemon zest and juice then remove apples to a serving bowl, add bacon and toss; cover with foil to keep warm
- Add another turn of the pan of oil
- Season chops with salt, pepper and fennel
- Brown on both sides and edges then add brandy to deglaze
- Transfer pan to the oven, let brandy evaporate then add cider and roast 10-12 minutes more
- Remove chops to a platter and place pan with juices over high heat
- Add crushed garlic, thyme and butter
- Swirl sauce for a minute then spoon over chops
- Serve with apples and bacon alongside
- MORE: Pork Chops with Herb Creamed Corn Pork or Chicken Sandwiches with Apples, Bacon and Camembert Maple Turkey Burgers with Bacon, Blue Cheese and Onions
