Pork Chops w/ Cider-Bacon Gravy

Oh, you guys, I know this isn’t a 21DSD-approved recipe…but I made it back before I even went on vacation.  ‘m just lazy.  And if you’re on the 21DSD like me, pleasepleaseplease make it first thing when you’re done, k?

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When Ross and I first started dating, there were 2 recipes I had that won his heart (sucker!!)…my gruyere and bacon grilled cheese and this.  OK, well the original was a beer-bacon gravy, but whatevs.  We all know what beer does to my insides nowadays.  And frankly, there’s something about pork and apples that’s just…perfect.

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Back to the 21 DSD.  Well, um, I’m doing one starting tomorrow.  I know, big surprise, right?  I absolutely love Diane’s program, though, and after the high-carb, high-cardio extravaganzaa that was my competition prep, I’m MORE than happy to put it all to rest and reset my system.  I hate being hungry, tired, and cranky all the time and I HATE being so weak.  Hubs and I are also tinkering with our workouts this New Year (Ross has a HUGE man-crush on Rip…I can live with that, I guess…) and I’ll be telling all in gross detail over on Primal Competitor.  All of my recipes for the next 21 days will be 21DSD-friendly, too, but hopefully you won’t notice too much.  I mean, I’m basically going to be living off bacon and eggs and steak.  What’s not to love??

INGREDIENTS

**Printable Recipe**

4 Thick-Cut Pork Chops

Salt and Pepper to taste

1 T Olive Oil

4 Thick Slices of Bacon, cut into lardons

1 Onion, diced

1 T Arrowroot Powder

1 1/2 c Apple Cider (fresh-pressed apple juice is fine, too)

1/2 c Chicken Stock

INSTRUCTIONS

Season your chops with salt and pepper to taste.  Heat the olive oil over medium-high heat.  Brown the chops on each side until just firm, about 5 mins on each side.  Remove to a plate and cover with foil to let rest.

Add a bit more oil to the pan and add your bacon.  When the bacon is browned, add the onions and stir until translucent.  Whisk in the arrowroot powder for about a minute, then add the cider, whisking constantly to combine well and avoid lumps.  When the gravy is reduced by half, add the stock.  Let simmer for 4-5 minutes, then pour over the pork chops.  Serve garnished with parsley.

Serves 4

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4 responses to “Pork Chops w/ Cider-Bacon Gravy

  1. I had to cook my Pork Chops longer but maybe because they were thicker (?). I also had to sub Potato starch (what I had on hand) and it ended up clumping despite my great whisking abilities 🙂 I have been cooking for about 8 yrs and just cannot get sauces right. Need to attend Saucy school! If you can cook sauces then this is the recipe for you! The ingredients blended well. I am certainly not giving up b/c I think this recipe is worth it! Thanks so much!

  2. Pingback: Roast Game Hens Stuffed with Pomegranate & Apples |·

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