Thick bone-in roasted pork chops with sweet cider-spiced stewed apples, bacon, roasted garlic, and rosemary.
Have you ever had a piece of meat that was so good you wished your whole life was made out of it?
This is not an example of that.
Just kidding, it totally is.
Since it’s meeeeeat season and all, I’ve been craving pounds of big, juicy, tender slabs of bone-in meat, and these massive pork pops definitely do the trick. This is hands down one of my favorite hunk o’ meat recipes, and I could probably eat it every week without tiring of it. The flavors in this skillet gel so hard, they’ll give you one of those warm feelings in the pit of your loins that make you want to curl up like a roly poly and.just.hybernate. for days.
^^^Real life nuggets right there.
The way this thing works is you sear the pork chops in bacon drippings (being as it is bacon season, and all) and then roast them in the oven with legit apple cider (because: cider season) and rosemary (when is it not rosemary season?). While the pork is cooking, you roast yourself a bulbous bulb of garlic and make a little spiced apple topping magic on the stove top. Bangity boom: date food with a side of yum season.
Preparing this meal ignites your shnoz receptors and fills your home with layer upon layer of smelly good. Free business advice: bottle up the scent of this meal and sell it as a plug-in air freshener. That’s an idea you can bring to the Shark Tank, you’uns. Yeeeerwelcome.
Because the flavor meld is so pitch perfect in this dish, I recommend following the recipe to the T without any substitutions (unless you’re subbing the apples for pears and the bacon for more bacon, in which case, let loose). I used unsweetened Spiced Cider for roasting the pork in the oven, and also stewed the apples in cider for some extra flavor. I have also tried the recipe using chicken broth in place of the cider, and it still turned out deliciously, but the result didn’t compare to the apple cider version. Don’t skip the bacon, roasted garlic or rosemary…you’ll want these flavor blasted love lumps. Free taste bud advice: if you can get all of the aforementioned components on your fork in a single bite, you’re looking at an intergalactic foodgasm.
^^^Again…real life nugz.
We can’t possibly just eat meat for din din, so I’d recommend you pair this skillet with Rosemary Roasted Fingerling Potatoes, Stuffed Sweet Potatoes with Bourbon Maple Candied Pecans and Cranberries, and/or Roasted Sweet Potato Quinoa Salad with Maple Orange Dressing. Perhaps also add THEBEST kale salad INALLTHELAND to the mix, because: fiber.
Do this flavor meld!
Roasted Pork Chops with Cider-Spiced Apples and Bacon
For the Pork Chops
- 2 strips thick cut bacon
- 2 in bone- pork chops * .75 to 1 pound each
- Salt pepper, and paprika
- 2 teaspoons fresh rosemary finely chopped
- 1/3 cup unsweetened spiced apple cider
- 1 tablespoon cider vinegar
- 1 bulb garlic roasted
Prepare the Roasted Pork Chops:
Preheat oven to 375 degrees F.
Cut the top off of the bulb of garlic, drizzle with olive oil, and wrap in foil. Place the wrapped garlic in the oven, and allow it to roast until cloves have softened and turned golden-brown, about 30 to 40 minutes.
Heat a cast iron skillet on the stove top to medium and add the bacon. Cook bacon until it reaches desired level of crisp. Remove the bacon, set it on a plate, and reserve the bacon drippings for searing the pork chops.
Sprinkle the pork chops with salt, pepper, and paprika. Placing the pork chops in the hot bacon drippings, sear pork for about 4 minutes on each side (depending on thickness of pork) over medium-high heat, or until the outside is deep golden brown and crispy.
Add the rosemary, apple cider, and cider vinegar, to the skillet with the pork and immediately place the skillet in the oven. Bake for 8 to 10 minutes, or until internal temperature of the pork reaches 165 degrees F.
Prepare the Cider-Spiced Apples:
While you’re searing and roasting the pork, prepare the stewed apples.
Add all ingredients for the apples to a saucepan, cover, and bring to a boil.
Reduce the heat but allow apples to continue to boil gently with the cover on. Stir occasionally and cook until apples have softened, about 10 to 15 minutes.
If there are any cider-y bacon drippings (liquid gold) left in the skillet, spoon the sauce over the pork for serving.
Serve the pork chops with stewed apples, crispy bacon, and roasted garlic cloves.
*You can make as many pork chops as you would like by searing the pork in batches. Only two large chops will fit in a 10-inch cast iron skillet at a time, so if you make more than two pork chops, place them in a large casserole dish when you roast them, and add more apple cider.