Juicy, thick cut pork chops cooked and then smothered in the most delicious sweet caramelized onion, bacon, and apple cider sauce.
- 4 boneless, skinless pork loin chops, about 1 inch thick
- Salt and fresh ground pepper
- 1 tablespoon vegetable oil
- 2 or 3 slices of bacon, minced
- 1 sweet or yellow onion, halved and sliced thin
- 2 teaspoons sugar
- 2 bay leaves
- 1 sprig fresh thyme
- 1 1/2 cups apple cider
- 2 tablespoons water
- 2 teaspoons cornstarch
- 2 teaspoons Dijon mustard
- 2 teaspoons apple cider vinegar
- Pat meat dry on both sides with paper towels and season with salt and pepper. Heat oil in a 12 inch metal skillet (try to avoid non-stick for this recipe) on medium high. Brown the chops well on just one side, about 5 minutes. Transfer to a plate and set aside.
- Add the minced bacon to the skillet and cook until fat begins to render, about 2 minutes. Mix in onion, sugar, thyme, bay leaves and a pinch of salt, scraping up any browned bits on the bottom. Cover and cook for about 5 minutes, stirring often. The onion should just be beginning to brown. Remove the lid and continue cooking and stirring often for another 5 minutes or until the onion is well browned.
- Gently stir in the cider, again scraping up browned bits. Nestle pork chops into the pan, browned side up. Reduce the heat to medium, cover, and cook until center of chop registers 140 degrees, about 10 minutes.
- Transfer pork chops to a plate and cover with foil to rest. As it rests, return onion sauce to a simmer. Whisk together the corn starch, water and mustard, then whisk the mixture into the sauce. Continue to simmer until slightly thickened, about 3 minutes. Discard the bay leaves and thyme sprig. Stir in the vinegar and season with salt and pepper to taste. Pour onion sauce over chops and serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Entree
- Cuisine: American