- 4
Ingredients
- 4 bone-in pork chops, about 1 1/4 inches thick
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons extra virgin olive oil
- 4 slices bacon (good-quality) chopped
- 1 1/2 pounds Yukon Gold potatoes or other golden potatoes, chopped into 1/2 inch dice
- 2 medium onions, chopped into 1/2 inch dice
- 2 apples, such as Gala, Honey Cirsp or Golden Delicous varieties , cored and chopped into 1/2 inch dice
- 1 teaspoon caraway seeds (optional)
- 1 tablespoon cider vinegar
- 1/2 cup chicken stock or cloudy cider
- 1/2 pound shredded reduced fat extra=sharp cheddar cheese (white if possible)
Preparation
Step 1
Bring the pork chops to room temperature and season with salt and pepper.
Heat a cast iron skillet over medium-high heat. Once hot, add a drizzle of olive oil and the pork chops and cook with a loose foil tent or splatter guard for about 12 minutes, turning occasionally, until the chops are browned and firm but not tough to the touch. Transfer the pork chops to a warm platter and cover with foil.
Add another turn of the pan of olive oil to a hot skillet. Add the bacon and begin to render, 2 minutes, then add the potatoes and onions. Season with pepper and cook for 7-8 minutes, then add in the apples and caraway seeds and cook for 5-6 minutes more. Add salt, to taste, then the vinegar and cider or stock to the pan and turn the hash around in the pan until the liquid evaporates, 2 minutes.
Top the hash with shredded cheese and serve with the pork chops.