Pork Chops with Bacon, Apple Butter & Sweet Potatoes
|Hash and pork:|
|Garlic cloves||2 Medium|
|Sweet potatoes||2 Medium, peeled and small diced|
|Sweet onion||1⁄2 Small, dice|
|Bell pepper||1 Small, dice|
|Bacon strips||8 , thinly sliced|
|Green onions||4 , thinly sliced|
|Fresh sage||2 Tablespoon, chop|
|Kosher salt||To Taste|
|Fresh cracked pepper||To Taste|
|Granny smith apples||4 , cored and small diced|
|Unsalted butter||4 Ounce|
|Sherry wine||1⁄4 Cup (4 tbs)|
|Simple syrup||1⁄2 Cup (8 tbs)|
|Lemon zest||1 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Water||1 Cup (16 tbs)|
1. Preheat oven to 375 degrees Fahrenheit.
2. Render the bacon fat in a skillet. Once the bacon is crispy, set it to the side.
3. Season the pork chops on both sides with salt and pepper. Brown the pork chops in the rendered bacon fat. You don't need to cook them all the way through.
4. Once brown, remove the pork from the cast iron skillet. Strain out 3/4 of the bacon fat remaining in the skillet.
5. Add the potatoes, garlic, onion, bell pepper and caramelize well.
6. Once caramelized, mix in the crispy cooked bacon along with the sliced green onions and sage. Also season with salt and pepper.
7. Place the half done pork chops over the hash and pop the skillet into the oven for 15 to 20 minutes.
8. In the meanwhile, add the diced apples into a bowl of lemon water (water and lemon zest) so they don't turn brown.
9. In a hot pot, add an ounce of butter and melt.
10. Once melted, add in the diced apples and brown.
11. Once slightly brown, deglaze with the sherry and cook until all the liquid is almost gone.
12. Next, add in the simple syrup and cook until thick.
13. Finish with remaining butter, lemon zest and cinnamon and stir together.
14. Plate the pork chops with the apple butter and serve as main course.
Calories 692 Calories from Fat 303
% Daily Value*
Total Fat 34 g52.6%
Saturated Fat 18.7 g93.3%
Trans Fat 0.1 g
Cholesterol 106 mg35.3%
Sodium 465.4 mg19.4%
Total Carbohydrates 82 g27.3%
Dietary Fiber 9 g36.2%
Sugars 59.9 g
Protein 16 g32.8%
Vitamin A 245.8% Vitamin C 75%
Calcium 7% Iron 7.8%
*Based on a 2000 Calorie diet