Bacon apple pork chops are packed with flavor and done in just 30 minutes! Everyone will love this incredible, one-pan recipe.
This post is sponsored by ThermoWorks, all opinions expressed are my own. Read more about sponsored content on my website here.
I am so excited to be working with one of my favorite companies ever! I have been using my ThermoWorks Classic Thermapen for over 8 years. Before I bought it, I tried a few other thermometers that only lasted for a few months each. You do the math! This one is well worth the investment.
Since I purchased my Thermapen years ago, ThermoWorks has released an updated model!! The Thermapen Mk4, the same design but with some updated features like being fully waterproof {definitely need this feature!} and I love my MK4 even more than my classic Thermapen.
This apple and pork chops recipe is sponsored by ThermoWorks because I use my Thermapen at least 3 times a week in my kitchen. Especially in recipes like this! It’s a kitchen essential.
When cooking chops or steaks or chicken, it’s so important to get the temperature right. Undercooked meat can make you sick and overcooked meat is dry and will ruin your whole recipe!
Let’s talk about these apple pork chops. Words truly cannot describe how delicious this recipe is, my friends! I knew when I was recipe testing it would be delicious, but it is really good and turned out so incredible.
I cook the bacon first and add it back in at the end because I like it to stay crisp and not get too soggy. You can add it back in when you add the butter if you’d like it to soften up a bit.
Cooking the purple onion in the bacon grease really is necessary, trust me on this! It is just another layer of complimentary flavor that sends the pork chops and apples over the top.
When you remove the pork chops from the pan, it’s really important to tent them with foil. This keeps them warm while you make the quick sauce and also helps bring them up to temperature.
An internal temperature of 145º F is considered medium for pork, any lower than that is not recommended and well done is 160ºF. I typically like to stay between 150º and 155º for a final temperature, but you cook them to your preference.
The Thermapen MK4 makes this super easy. No wires or cords, it’s just a small hand-held thermometer that reads almost instantly. You know the temperature within seconds, so there is no time wasted in this quick pork and apple dinner!
Reducing the sauce is really important to the flavor of the recipe, don’t skip this step! The sauce will look like the photo below when it is reduced enough, by about one thrid.
Once the sauce is made, be sure to pour any accumulated juices from the pork chops back in when you add them back into to the pan. That is where the great flavor is!
I love serving these bacon apple pork chops with a simple green salad, or if your family requires more rib-sticking dinners {like mine!} I plate it with rice, couscous, or mashed potatoes. Just remember that this really is a fast recipe though, so plan your side accordingly! 30-minutes until a flavor-packed dinner and only one pan? Sounds like a winner to me.
Be sure to look at the recommended products section below and click over to see which thermometer from ThermoWorks is right for you. You can’t go wrong with a Thermapen MK4 in my opinion, waterproof and you know it will last for years to come! Here are some photos of mine, I love the rotating display.
Plus, how great are all the colors you can choose from? I feel like I need one of each….that’s not excessive….right? Don’t answer that. 🙂
[mv_create key=”22″ type=”diy” title=”Bacon Apple Pork Chops”]
Bacon Apple Pork Chops
Ingredients
- 4 slices bacon thick-cut
- 2 tablespoons olive oil
- 4 pork chops bone-in, about 1 inch thick, see note
- 1/4 cup red onion diced
- 2 cloves garlic minced
- 1 medium apple sliced
- 1/2 cup chicken broth
- 1/4 cup apple juice
- 1/2 teaspoon apple cider vinegar
- 2 teaspoons dijon mustard
- 3/4 teaspoon ground sage
- 1/2 teaspoon dried rosemary
- salt
- pepper
- 3 tablespoons butter cold
Instructions
- Cook the bacon until almost crisp. Remove from pan and chop.
- Reserve 3 tablespoons bacon grease from the pan and discard the rest.
- Season pork chops with salt and pepper.
- Over medium heat, add 2 tablespoons of oil to the same pan the bacon was cooked in. Add the pork chops into the pan.
- Cook for 3-4 minutes per side, until nicely browned and the internal temperature is between 140º and 145º F (see note). This is easily done with a ThermoWorks Thermapen MK4 Thermometer.
- Remove from pan, set aside and cover with foil.
- In the same pan, add in the reserved bacon grease over medium heat.
- Add the onions and cook for 3 minutes, until softened. Add in the garlic.
- Add the apples, sage, rosemary, salt, pepper and cook 1 more minute.
- Add in the chicken broth, apple juice, cider vinegar, and dijon mustard. Stir.
- Bring to simmer and simmer until reduced by almost half, about 5 minutes (see the video if you are unsure what this should look like).
- Turn heat to low and add the butter. Stir until combined.
- Add the pork chops back in, along with any accumulated juices, cook until final temperature is at least 145º, up to 160º for well done pork chops. Top with bacon and spoon apples and sauce over the top.
[email protected] says
Pork on pork? Yes! My husband really liked this when I made it for him. I’m always trying new pork chop recipes and this is going in my rotation. Thanks!
Alli says
So flavorful and fast!