2 Opal® Apples, sliced
3–4 bone-in pork chops
Salt and pepper
1 tbsp brown sugar
1 tsp chili powder
1 tsp garlic powder
½ tsp smoked paprika
¼ tsp cayenne pepper
6 slices bacon, chopped
1 tbsp rosemary, chopped
1½ cups chicken stock
2 tbsp apple cider vinegar
Parsley, chopped
Rosemary, chopped
Prep Time: 10 min
Cook Time: 30 min
Servings: 4
1 In a bowl, combine the brown sugar, chili powder, garlic powder, smoked paprika, and cayenne pepper. Stir until combined. Salt and pepper the pork chops, then rub the sides of the pork chops with the spice mixture. Set aside.
2 In a large skillet, fry up the bacon until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Add the pork chops and cook over medium-high heat until they reach an internal temperature of 145° F. Transfer the pork chops to a plate.
3 Add the chicken stock, rosemary, and apple cider vinegar to the pan. Bring to a boil, then reduce the heat to a simmer. Add the sliced apples and cook for another 5 minutes until the apples are tender. Return the pork chops and bacon to the pan and cook until warmed through. Plate, garnish with parsley and rosemary, and enjoy!
To learn more about FirstFruits Farms, visit www.firstfruits.com
