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Sweet & Saucy Pork Chops with Bacon

Caramelized Apples & Roasted Potatoes

Cooking time

35 minutes

Servings

2/4

Calories

740 /serving

Sweet and saucy is up there with the best ways to enjoy pork chops, especially when that sweet sauciness is owed to jammy caramelized apples (probably the last truly amazing ones of the season), crispy bacon pieces and savoury fresh thyme. You’ll spoon the sauce over your pork chops and serve them with classic roasted potatoes and carrots on the side, with whatever leftover bacon you’ve got on top. Expect this one to be devoured in minutes.

We will send you:

  • 300g Pork chops
  • 2 Bacon slices
  • 2 Garlic cloves
  • 1 Apple
  • 200g Carrots
  • 450g Fingerling potatoes
  • 1 Bunch of thyme
  • 30ml Red wine vinegar
  • 30g Vegetable demi-glace
  • 10g Brown sugar
  • 10g Roasting spice blend (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Milk, Sulphites

You will need:

Medium pan
Peeler
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
33 g
Saturated Fat
12 g
Sodium
1430 mg
Total Carbs
73 g
Sugars
23 g
Protein
40 g
Fibres
8 g
Preparation
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Roast the potatoes & carrots
Preheat the oven to 450°F. Halve the potatoes lengthwise. Peel and halve the carrots lengthwise. On a lined sheet pan, toss the potatoes and carrots with a drizzle of oil; season with ⅔ of the spice blend and S&P. Arrange in a single, even layer and top with ½ the thyme sprigs. Roast in the oven, turning halfway through, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside.
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Cook the pork
While the potatoes cook, in a medium pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with the remaining spice blend, ½ the brown sugar and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan, and let rest for 5 minutes before slicing against the grain. Reserve the pan.
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Cook the bacon
In the reserved pan, heat a drizzle of oil on medium-high. Roughly chop the bacon. Add the chopped bacon to the pan and cook, scraping any browned bits (or fond) from the bottom of the pan, 3 to 5 minutes, until cooked through. Transfer to a plate lined with paper towel and set aside, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Mise en place
While the bacon cooks, core and cut the apple into ½ inch wedges. Remove the remaining thyme leaves from the stems; roughly chop the leaves. Thinly slice the garlic.
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Make the sauce
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the apples, chopped thyme, garlic and remaining brown sugar. Cook, scraping any browned bits (or fond) from the bottom of the pan, 2 to 3 minutes, until the apples begin to soften. Add the demi-glace, vinegar and ¼ cup water (⅓ of a cup for 4 portions); season with S&P to taste. Cook, stirring frequently, 3 to 5 minutes, until the sauce has thickened and the apples have cooked through. Off the heat, add 2 tbsp butter (double for 4 portions) and stir to combine.
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Finish & serve
To the pan of sauce, add ½ the bacon and stir to combine. Divide the roasted potatoes, carrots and pork between your plates. Spoon the sauce over the pork. Top the potatoes and carrots with the remaining bacon. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.