Apple-Bacon Pork Chops with Bourbon Cream

Name: Apple-Bacon Pork Chops with Bourbon Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 whole Bone-In Pork Chop; 0.25 cup Bourbon; 1 tbsp Dijon Mustard; 1 tsp Fresh Thyme; 0.33 cup Heavy Cream; 1 tsp Maple Syrup; 1 dash Salt & Pepper; 1 whole Shallot; 2 whole Sliced Apples; 4 slices Thick-Cut Bacon; 1 tbsp Unsalted Butter

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Gluten-Free Carnivore 🥩Comfort-Food

Apple-Bacon Pork Chops with Bourbon Cream pairs juicy, bone-in chops with sweet-tart apples and crisp bacon for a salty-sweet balance. A splash of bourbon and Dijon folded into cream creates a rich, lightly smoky pan sauce that coats every bite. Serve for a cozy fall dinner or a special weeknight meal when you want comfort with a touch of elegance.

Prep15 mins
Cook30 mins
Serves4
DifficultyMedium

1

Preheat the oven to 375 degrees F (190 degrees C).
2

Cook the bacon in a large oven-safe skillet over medium heat until crisp, about 5 minutes. Use a slotted spoon to transfer it to a paper towel-lined plate. Pour off all but 1 tablespoon of the bacon drippings.
3

Season the pork chops with salt and pepper. Increase the heat to medium-high and sear the chops in the bacon drippings just until lightly browned, 2 to 3 minutes per side. Transfer to a plate.
4

Add 1 tablespoon butter to the same skillet. Add the apples and thyme, and cook until just starting to soften, 2 to 3 minutes. Spread the apples in an even layer in the skillet, add the bacon, then nestle the seared pork chops on top.
5

Bake uncovered in the same skillet in the preheated oven until the pork chops are no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted near the center should read 145 degrees F (63 degrees C).
6

Move the pork and apples to a serving platter and tent loosely with foil to keep warm.
7

For the sauce, return the skillet to the stovetop over medium heat (do not wipe it out). Add butter if needed, then sauté the shallot until softened, about 2 minutes.
8

Pour in the whiskey to deglaze the pan, scraping up the browned bits from the bottom. Simmer until slightly reduced, 1 to 2 minutes. Stir in the cream, Dijon, maple syrup, salt, pepper, and thyme. Simmer gently until thickened, 3 to 4 minutes. Spoon the sauce over the pork chops and apples. Garnish with additional thyme.