This totally qualifies as a proper Sunday Supper. Do you still do that? Does society still gather on Sunday afternoon? The ladies in the kitchen having wine and gossiping. Grandma slaving away over the stove. The men are in the living room watching football and smoking pipes. Have I been watching Mad men for too long? Did that series drag on for you? Sooo many seasons. It’s totally bad for me. When I watch it I want to drink scotch, hold a cigarette that I wouldn’t light, paint my nails red, and set my hair in curlers. My husband would freaking love this. Maybe for his birthday. I need a dress.
Back to supper.
I love when things are civilized. I think we’ve lost that in our culture. You know, the pageantry of certain things. Let’s chat, if you will, about the Cotton/Linen napkin. Confession~ I’m a cotton napkin junkie. I love the feel of wiping the butter off my face with a soft linen or cotton square. In my opinion, there is nothing worse than sitting down to a lovely dinner and someone hands you a scratchy paper napkin. How about having to pull them out of a box on the table? A ripped up napkin. Snobbery.
For me, a cotton napkin makes the meal just …better. Try a cotton napkin instead of a paper towel when you eat and you will see. I always put one in my husbands lunch. The lunchroom people make fun of him. I think he kind of likes it. He likes the feeling of home. Try it! You will also be saving trees and that’s super cool too. The ancient Greeks used bread to wipe their mouths. My kind of people.
Have I lost you? Please don’t go.
Now that I still have your attention, you WILL a need a napkin for this pork chop recipe because your mouth will be watering like a faucet. Plus, I said so. This is my blog and you must obey me.
(I’m sort of kidding)
Smothered Pork Chops
- 4 slices Bacon roughly chopped in 1" pieces
- 1 medium-large Sweet or yellow Onion chopped into 1-2 inch pieces
- 2 Apples cored, skin on, roughly chopped in wedges
- 1 Bay Leaf (optional)
- 2 sprigs Rosemary
- 2-4 1 inch thick Bone-in Pork Chops season with salt and pepper
- 2 Tbls. Olive oil or Avocado oil
- 3 Tbls. Apple Cider Vinegar
- 1/4 Cup water or stock
- salt and pepper
Heat a large oven safe skillet on medium high heat until very hot.
Preheat oven to 400.
Add the oil to the skillet. It should ripple.
Add the seasoned Pork Chops to the pan. They should be sizzling hot! Do not move them to ensure a nice crust. After 2-3 minutes flip the chop and sear on second side again for 2-3 minutes . Remove the pork chops and set aside. ( they will continue to cook in the oven after the next step)
In the same skillet, add the bacon to the pan. Cook the bacon until it has rendered its juice and begins to crisp, but not crispy.
Add the onion to the bacon and stir them occasionally. Saute the onion with the bacon. The onion should be translucent and a little brown on the edges. Do not worry.
Add the apple slices to the onion and bacon and season again with salt and pepper. Let everything cook together for 8-10 minutes. Stir only once or twice as you want the mixture to caramelize a bit.
After the bacon, onion, and apple mixture has cooked down and browned a bit, add the Apple Cider Vinegar. It will sizzle! Scrape the bottom of the pan with a wooden spoon. All the the deliciousness is in the "deglazing" of the bottom of the pan.
Add the water and stir the mixture gently.
Nestle the seared Pork Chops in the apple mixture. Tuck the Rosemary sprigs in and around the Pork Chops.
Place the skillet in the oven and roast on 400 for approximately 25 minutes.
You can test for doneness with a meat thermometer. Pork is best between 145-160 degrees. Remove from the oven and allow to rest for 5- 10 minutes.
We eat this family style right from the skillet and serve with a simple green salad. Place your Pork Chop on the plate and smother with the Apple, Bacon, Onion. Enjoy.
My 9 year old daughter took this mountain photo…just sayin’.