| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 portions |
Ingredients
- 1 tablespoon grape seed oil
- 1/2 cup thin-sliced (height wise) red or Vidalia onion
- 1/4 cup thin-sliced bacon
- 1 cup thin-sliced apple (1/4-inch by length)
- 1/4 cup white wine, sauvignon blanc or riesling
- 1/4 cup (1/2 stick) butter, at room temperature
- 1/2 teaspoon ground nutmeg, optional
- 1/2 teaspoon turmeric, optional
- 2 tablespoons grape seed oil
- Eight 4-ounce fresh boneless pork loin chops
- 1 teaspoon ground pepper
- 1 tablespoon kosher or sea salt
- 1 teaspoon fresh mint, chopped
- Potatoes of choice, for serving
Instructions
- For the apple compote: In a large saute pan over high heat, add the oil and allow to heat to the verge of smoking. Then add the onions and reduce the heat to medium. Allow the onions to cook, stirring throughout, until light brown in color, about 2 minutes. Then add the bacon and allow to cook until the bacon has begun to brown. Then add the apples. After adding the apples, allow all the ingredients to blend in flavor for a final 2 minutes. Add the wine to deglaze the pan and allow the alcohol to cook off. After reducing the wine, reduce the heat to low and whisk in the butter and optional spices, stirring for 1 to 2 minutes to create a sauce. Finish with the mint and hold warm until serving.
- For the chops: In large a saute pan over medium-high heat, add the oil and allow to warm. Sprinkle the chops with salt and pepper equally on both sides and add to the warm oil. Allow the chops to brown on the first side for 3 to 4 minutes, and then flip and repeat cooking on the second side for a final 3 to 4 minutes. Once cooked, remove from the pan and serve with potatoes of choice. Finish with the apple compote.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 638 |
| Total Fat | 42 g |
| Saturated Fat | 15 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 46 g |
| Cholesterol | 160 mg |
| Sodium | 894 mg |
Reviews
I will not make this recipe again. The chops turned out too dry and the compote flavors were not pleasant. No need to put bacon in it. Felt it was too greasy and couldn’t really taste the apples with the onions and bacon.
The 4-star rating is from my kids–they thought it was a little over-seasoned (with the optional tumeric & nutmeg). Next time, I’ll omit or cut back on those. Otherwise, this was terrific. Nice time guidelines on the pork chops–3 minutes on one side and 4 minutes on the other was perfect for standard boneless chops. They were juicy and lovely. The kids (9 and 12) liked the compote, except for thinking it was a bit over-seasoned. When I gave my son seconds, he said, “Can I have more of that stuff on top?” Pork chops with onions and apples is a dish I have often prepared, but without including the butter or bacon, and I have often over-cooked the chops. The compote for this recipe is much tastier than what I usually do (which was basically just onions and apples), and the time guidelines (yes, I used a timer!) made for perfect pork chops.
Delicious! I used Marsala cooking wine because I didn’t have any white wine on hand, and left out the optional spices. The combination of flavors was exquisite – I felt like I was dining in a fine restaurant! I paired it with fresh green beans and mashed red skinned potatoes with butter and garlic salt. Lovely!
A great combination of sweet and savory! Mommy brain got me at the store and I forgot the wine and only had apple juice on hand, but it was still delicious! Mashed potatoes added the perfect balance to the meal!!
Very tasty; we all just loved it; will make it a again and again
Made this for dinner last night and we loved it. Unlike previous comment about bacon grease, I had no problem with any grease from the bacon. I made baked potato and salad to go along with the chops.
Amazing!!! I made a delicious restaurant style dinner at home, and it wasnt hard at all. The only change I made is I added some sugar to the apples. I added twice baked potatoes and green beans.
Thought that this was a great recipe. Previous review regarding bacon grease – with a quick straining (kind of to be assumed when cooking bacon, especially with the variation of fat content based on the leaness of the cuts. Butter is essential to creating a good sauce versus simply a marinade. Love it – just make sure to deglaze properly to ensure good sauce, Not big on the mint, but that is why Robert’s recipe says “optional” spices.
Very easy to prepare, thinner chops work best.Very flavorful!! One of the best dinners I have made!!! I left out the nutmeg and the flavor was perfect. ( 3 pieces of bacon is about a 1/4 cup and I only used a 1/4 cup of butter ,just for flavor. loved this and will be making it again !!!
Good idea, poor execution. Although the flavors are great the directions and amounts are not. First of all, adding the bacon after the onions are cooked does not allow you to remove any bacon fat, and by the way how many slices of bacon is 1/4 cup? That would have been a helpful clarification. Also with bacon fat in the dish do we really need 1/2 stick of butter? Even reducing the butter I had indigestion. Nutmeg is a strong taste, 1/4 teaspoon better than 1/2. I would do this again perhaps using pancetta and less butter. Add 1/4 cup of chicken stock after reducing the wine can add flavor and more sauce like consistency.