Pork chops with apples and bacon




Prep Time


Cook Time

Simply delicious combination of succulent pork, apples and bacon.



For the pork chops with apples and bacon

  • 4 pork chops
  • 3 tablespoons cooking oil
  • 1 tablespoon brown sugar
  • 1 teaspoon Italian herbs
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • A pinch of chilli powder
  • Garlic salt and ground black pepper, to taste
  • 1 apple – cut into slices
  • 4 rashers bacon – chopped
  • 1½ cups chicken stock
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon dijon mustard
  • 2 tablespoons finely chopped fresh rosemary
  • 2 teaspoons cornflour
  • 4 teaspoons water


For the pork chops with apples and bacon

  • To marinate the chops, combine 2 tablespoons of the oil with the sugar, Italian herbs, garlic powder, paprika, chilli, garlic salt and pepper in a dish large enough to hold the pork.
  • Add the chops, turn to coat and leave to marinate for 30 minutes.
  • Heat the remaining 1 tablespoon of oil in a large pan and sauté the apple slices until golden. Transfer to a plate and set aside.
  • Fry the bacon in the same pan then set aside with the apples.
  • Remove the chops from the marinade and pan-fry in the same pan until the internal temperature reaches 62°C. They should be slightly undercooked as they will continue cooking while resting and being reheated in the sauce.
  • Transfer the chops to the plate with the apple and bacon and leave to rest while you make the sauce.
  • Discard any oil left in the pan. Add the stock, vinegar, honey, mustard and rosemary and cook, whisking, until the sauce starts to simmer.
  • Mix the cornflour and water to make a slurry. Add to the pan and simmer, stirring, until the sauce is slightly thickened.
  • Return the apple, bacon and chops and their resting juices to the pan and turn to coat in the sauce. Bring back to a simmer before serving the chops topped with the apples, bacon and sauce.