Ingredients
- 4 boneless pork loin chops, 1 in thick
- 1 tbs oil
- 2 slices bacon, minced
- 1 onion, halved and sliced thin
- 2 tsp sugar
- 2 bay leaves
- 1 sprig fresh thyme
- 1 1/2 cups apple cider
- 2 tbs water
- 2 tsp cornstarch
- 2 tsp Dijon mustard
- 2 tsp cider vinegar
- salt and pepper
Preparation
Step 1
1) Heat oil in a 12" skillet over medium-high heat until just smoking. Brown dry chops well on one side, about 4 minutes. Transfer chops to plate and reserve.
2) Add bacon to skillet and cook over medium-high heat until fat begins to render, about 2 minutes. Stir in onion, sugar, bay leaves, thyme, and 1/2 tsp salt, scraping up any browned bits.
3) Cover and cook, stirring often, until onion is softened and lightly brownded, about 5 minutes. Uncover skillet and continue to cook until onion is well browned, about 5 minutes.
4) Stir in cider, Scraping up browned bits. Nestle chops into onion, browned side up. Reduce heat to medium, cover, and cook until center of chop registers 140 degrees, 5 to 10 minutes.
5) Transfer chops to a clean plate, tent with foil, and let rest 10 minutes.
6) As pork rests, return onion and sauce to simmer. Whisk water, cornstarch, and mustard togeher until smooth, then whisk into sauce. Continue to simmer sauce, adding any accumulated pork juices, until slightly thickened, about 2 minutes. Discard thyme sprig and bay leaves. Stir in vinegar and season with salt and pepper to taste. Pour onion sauce over chops and serve.