Pan-Seared Pork Chops with Maple Gravy & Apple Bacon Hash

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Pan-Seared Pork Chops with Maple Gravy & Apple Bacon HashRecipe

Enjoy these tasty maple gravy-drizzled pork chops with savory potato hash made with apples, cinnamon and crispy bacon.

Serves 4


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Pork Chops:
4 New York (top loin) pork chops, 1 inch thick
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
2 tablespoons flour
3/4 cup chicken stock
3 tablespoons heavy cream
3 tablespoons maple syrup
Potato-Apple Hash:
4 slices bacon, thick-cut
3 tablespoons butter, unsalted
2 large russet potatoes, baked, peeled and cut into 1-inch cubes
1 medium yellow onion, chopped
2 cloves garlic, minced
1 large fuji apple, peeled, cored and diced
3/4 teaspoon maple seasoning
1/4 teaspoon cinnamon, (optional)
Kosher salt and freshly gound black pepper


Prep: 10 Minutes
Cook: 30 Minutes

Potato-Apple Hash: 
1. Cook bacon in large skillet over medium heat until crisp and browned, about 10 minutes. Drain on paper towels. Reserve the bacon fat – about 4 tbsps. Heat butter and 2 tbsps of bacon fat in a medium nonstick skillet over medium heat.
2. Add potato, onion, garlic, and apple and cook until lightly browned, about 10 minutes. Remove from heat and stir in the maple seasoning and cinnamon, if using. Season with salt and pepper. Keep warm.

Pork Chops:
1. Heat remaining bacon fat in a large skillet over medium heat. Season pork chops with salt and pepper. Add to skillet and cover. Cook, turning occasionally, until golden brown and an instant-read thermometer inserted through the center of the chop reads 145 degrees F, about 15 minutes. Transfer the chops to a plate and tent with foil to keep warm.

Maple Gravy:
1. Pour off all but 1 tbsp of the pan drippings from the skillet. Whisk flour into pan drippings and let bubble over medium heat for 1 minute. Whisk in broth, maple syrup and cream and bring to a boil. Cook, whisking often, until mixture reduces and thickens, about 2 minutes. Season with salt and pepper.


1. Crumble the bacon into the hash. Serve chops hot with the hash and sauce.

Created date

October 2015