SERVES:
2
INGREDIENTS:
2 boneless pork chops (or bone-in)
salt and pepper
4 slices bacon, diced
approx. 6 ounces baby spinach (optional)
one medium large apple, diced
approx. 4 Tbs apple cider vinegar (see hints)
approx. 3 Tbs honey
1 Tbs chopped fresh sage
black pepper to taste
PROCEDURE:
Get started by crisping up 4 diced slices of bacon in a large heavy bottomed pan or cast iron skillet.
Drain the bacon on paper towels when it's nice and crisp and then pour half of the rendered bacon fat into another large saute pan and saute as much baby spinach as you like, in batches if you need to, until it's wilted down and then turn the heat off.
Meanwhile, add the salt and pepper seasoned pork chops to the first pan and cook those along on medium to medium high heat until the pork chops are nicely browned on both sides and just about cooked through.
Then add as much diced apple as you like and add a good splash of apple cider vinegar and a good squeeze of honey, add about 1 Tbs of fresh chopped sage and a good crack of black pepper.
Once the pork is cooked through, add the crispy bacon back to the pan and it's time to eat.
HINTS:
After adding the apples, apple cider vinegar, honey, sage and black pepper, feel free to add a little chicken broth or even water to the pan to give it a little more sauce like consistency, before finishing with the crispy bacon.