This 30-minute one-pan meal brings the flavors of fall to life with tender, juicy pork chops paired with tart apples, smoky bacon, and a tangy mustard sauce. With caramelized shallots, crispy sage, and a touch of sweetness from apple cider, this dish is as elegant as it is comforting.

Ingredients

• 3 small Fuji apples
• 4 bone-in rib-cut pork chops (1 inch thick)
• 1 teaspoon black pepper
• 2½ teaspoons kosher salt, divided (plus more to taste)
• 2 tablespoons canola oil
• 4 slices thick-cut bacon, chopped
• 2 sprigs sage
• 2 large shallots, sliced (about 1 cup)
• 2 teaspoons all-purpose flour
• 1 cup apple cider
• 2 tablespoons Dijon mustard

Instructions

Step 1: Preheat and Prepare Ingredients

1. Preheat your oven to 400°F (200°C).
2. Cut 2 apples in half and set aside. Thinly slice the remaining apple and cover lightly with plastic wrap to prevent browning.

Step 2: Season and Sear Pork Chops

1. Pat the pork chops dry with paper towels. Season evenly with 1 teaspoon black pepper and 2¼ teaspoons salt.
2. Heat 2 tablespoons canola oil in a large oven-safe skillet over high heat until smoking.
3. Place pork chops in the skillet and cook, undisturbed, until browned on one side (3–4 minutes).
4. Transfer pork chops, browned side up, to a plate and set aside.

Step 3: Cook Bacon and Sage

1. Wipe the skillet clean and add the chopped bacon. Cook over medium heat, stirring occasionally, until the bacon is rendered and crispy (5–7 minutes).
2. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.
3. Return the skillet to medium-high heat and add the sage sprigs and halved apples (cut side down).
4. Cook until the sage is crisp (1–2 minutes). Transfer sage to the plate with bacon.

Step 4: Build the Sauce

1. Add the sliced apple and shallots to the skillet with the halved apples. Cook, stirring often, until the shallots are softened (3–5 minutes).
2. Stir in 2 teaspoons all-purpose flour and cook, stirring constantly, for 1 minute.
3. Gradually add 1 cup apple cider and 2 tablespoons Dijon mustard, whisking until the sauce is smooth and thickened (2–3 minutes).
4. Stir in the remaining ¼ teaspoon salt and remove the skillet from heat.

Step 5: Assemble and Bake

1. Nestle the pork chops (browned side up) into the skillet, placing the halved apples between the chops.
2. Sprinkle the cooked bacon over the top.
3. Transfer the skillet to the preheated oven and bake until the internal temperature of the pork reaches 140°F (10–15 minutes).

Step 6: Serve and Garnish

1. Remove the skillet from the oven and season the dish with additional salt to taste.
2. Garnish with the reserved crispy sage. Serve hot, with apples and sauce spooned over the pork chops.

Serving Suggestions

This dish pairs beautifully with:

• Roasted potatoes or mashed sweet potatoes.
• Sautéed Brussels sprouts or green beans.
• A creamy cauliflower purée to soak up the sauce.

Tips for Perfect Pork Chops

• Use a Meat Thermometer: Cooking pork to 140°F and letting it rest ensures tender, juicy meat every time.
• Choose Crisp Apples: Fuji, Gala, or Honeycrisp apples provide the perfect sweet-tart balance and maintain their texture when cooked.
• Sage Substitute: If fresh sage isn’t available, use a pinch of dried sage in the sauce for similar flavor.

Wine Pairing

Pair this dish with a California Chardonnay or Pinot Gris. The fruity, vibrant notes complement the sweetness of the apples and the smoky bacon while balancing the savory pork.

This Pork Chops with Apples and Bacon recipe is a comforting, flavorful meal that brings out the best of fall’s harvest. Perfect for weeknights or an impressive dinner party centerpiece, it’s a dish that’s sure to leave everyone asking for seconds! 🍽️✨