Pan Seared Pork Chops Topped with Brown Sugar Glazed Apples and Bacon
Sweet and smoky pork chops are topped in a deep rich pan sauce made from the glazed apples, crisp bacon, Swanson® Unsalted Chicken Stock, green onions, and lemon juice.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
647 Calories
Recipe Instructions
Step 1
Mix salt and black pepper together; season both sides of each pork chop.
Step 2
Press both sides of apple slices into brown sugar to coat them.
Step 3
Cook bacon in a non-stick skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet.
Step 4
Mix 1 tablespoon olive oil and 1 tablespoon butter into the reserved bacon grease over medium heat; cook the brown sugar-coated apple slices until apples are tender and glazed, about 5 minutes. Transfer glazed apples to a plate in a single layer leaving room between each apple.
Step 5
Stir in the remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet over medium-high heat. Brown pork chops, about 2 minutes per side. Transfer pork chops to a plate.
Step 6
Mix Swanson® Unsalted Chicken Stock, lemon juice, and 1/2 of the green onions into the skillet mixture; bring liquid to a simmer. Check sauce for seasoning; add salt to taste, if desired.
Step 7
Place the browned pork chops in the skillet and simmer in the sauce until pork chops are cooked through, about 20 minutes.
Step 8
Serve topped with 4 glazed apple slices per chop. Sprinkle with crumbled bacon; spoon a generous amount of the pan sauce over top. Finish with a sprinkle of green onions.
Ingredients
1 lemon, juiced
½ cup packed light brown sugar
6 slices bacon
1 teaspoon kosher salt
1 pinch salt to taste
2 tablespoons olive oil, divided
2 tablespoons butter, divided
½ teaspoon black pepper
4 thin-cut, bone-in center-cut pork loin chops
1 tart red apple (such as Braeburn), cored, cut into 16 slices
