SERVES:
2- 4
INGREDIENTS:
for the German potato salad:
1 1/2 pounds potatoes, diced
6 - 8 slices of bacon
1 small onion, peeled and finely diced
1/4 - 1/3 cup fresh chopped parsley (or green onion)
3- 4 Tbs rendered bacon fat
2 tsp Dijon mustard
1/3 cup apple cider vinegar (or more to taste)
2 - 4 pork chops
salt and pepper
reserved bacon fat for searing pork chops
approx. 2 - 3 Tbs Dijon mustard
approx. 2 - 3 Tbs maple syrup
PROCEDURE:
Dice 1 1/2 pounds of potatoes and get those cooking those in water to cover and also crisp up 6 - 8 slices of bacon.
While you're keeping your eye on those things, peel and finely dice one small onion and chop a handful of fresh parsley, or green onion if you don't have the parsley, and use a mixing bowl to combine 2 Tbs each of Dijon mustard and maple syrup.
Drain the potatoes when they're cooked through, but don't run any cold water over them, and then drain the bacon on paper towels when that's nice and crisp.
Pour off and reserve all but 3 - 4 Tbs of the rendered bacon fat and then cook the diced onion to soften.
At that point, add 2 tsp of Dijon mustard and 1/4 - 1/3 cup apple cider vinegar and stir that around.
Add the chopped parsley or chopped green onions, add the still warm cooked potatoes and stir to combine.
Turn the heat off and add the chopped crispy bacon and black pepper to taste and set it aside.
All that's left is to cook the salt and pepper seasoned pork chops in another heavy bottomed pan or cast iron skillet in a little of the reserved rendered bacon fat until they are cooked through.
Then serve them up alongside the German potato salad with the mustard and maple syrup glaze over the top.
HINTS:
This same technique would work just as well with chicken or even salmon.