Bacon and apple porkchops

This meal just screams fall!  We recently went apple picking and have been making our share of sweets like apple cake, crisp, etc.  I was searching pinterest for some inspiration to finish off our oodles of apples and came across porkchops with applesauce and bacon.  I thought the bacon and apple combination was a great idea but wasn't too wild about the applesauce.  Apples in a savory dish sounded like a good change of pace from the desserts I had been making with them, and well, we all know how I feel about bacon.  :)  This meal was completely experimental. I started with a general idea of what I wanted it to be like and pretty much winged it.  Ken and I both really liked them.  Tart sweet apples, carmelized onions, salty bacon...What's not to like?  I served the chops with sauted dark greens.  Yummo!

What Bailey ate:  porkchop, strawberries, grapes



Bacon and apple porkchops
Ingredients
boneless porkchops ( I cooked 6 small ones)
2 small-medium apples (peeled and diced)
3 slices of thick cut bacon (sliced into bite sized pieces)
1-2 garlic cloves( 1 large or 2 small) minced or pressed
1 small onion (diced)
drizzle of honey
salt, pepper and garlic powder to taste

Directions
Season both sides of porkchops with salt, pepper and garlic powder.  Heat 1-2 T of your choice of fat in skillet (preferably cast iron) over med-high heat.  Place porkchops in skillet and sear both sides.  You are looking for a golden brown color.  Turn back heat to med-low until porkchops are cooked all the way through.  Do not overcook!  While chops are cooking, add bacon to second skillet over med heat.  When bacon is starting to get crisp, scoot it over to the side of the pan and add onions and garlic to the other side.  After a few minutes, onions should start to soften.  Add apples and stir the bacon, onions, and garlic together.  Cook for about 10 minutes until apples are soft.  Heat may need to be lowered.  When porkchops are done top with apple mixture and drizzle with a small amount of honey. 


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