![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2018\/11\/Bacon-Apple-Smothered-Pork-Chops.jpg\")
<\/a><\/p>\n3 slices thick cut bacon, cut into \u00c2\u00bc inch slices<\/p>\n
2 tablespoons arrowroot powder (for a roux use equal parts fat and flour)<\/p>\n
1\u00c2\u00bd cups chicken stock<\/p>\n
1 teaspoon fish sauce<\/p>\n
4 (\u00c2\u00be-inch-thick) bone-in pork chops<\/p>\n
Kosher salt<\/p>\n
Freshly ground black pepper<\/p>\n
1 tablespoon ghee (butter was just fine)<\/p>\n
1 large yellow onion, thinly sliced<\/p>\n
1 apple, peeled, cored, and thinly sliced<\/p>\n
2 fat garlic cloves, minced<\/p>\n
2 fresh thyme sprigs<\/p>\n
<\/p>\n
Render the bacon drippings by frying the bacon in a small saucepan over medium-low heat, remove crisp bacon to a paper towel lined small plate or bowl. Over medium-low heat, whisk the arrowroot powder into the drippings to form a smooth roux or add the AP flour to make a roux, cooking the rawness out, whisking constantly for a golden color. Pour in the broth and fish sauce and stir until incorporated. Increase the heat to medium-high, and bring the sauce to a boil. Cook until it\u00e2\u20ac\u2122s thickened (around 3 minutes). Cover the saucepan and set it aside. Season the chops on both sides with salt and pepper. Heat 1 tablespoon of ghee or butter in a large skillet over medium-high heat. \u00c2\u00a0When the pan is hot, add the chops and cook on each side for 1 minute or until golden-brown. Transfer the chops to a plate. Toss the onions and apple\u00e2\u20ac\u201dalong with a sprinkle of salt\u00e2\u20ac\u201dinto the empty skillet. Cook, stirring constantly, until the onions are browned on the edges (about 5 minutes). Be sure to scrape up as much of the browned porky bits on the bottom of the skillet. Add the minced garlic and saut\u00c3\u00a9 until fragrant (about 30 seconds). Transfer the chops back into the skillet, and smother \u00e2\u20ac\u2122em with the cooked onions and apple. Pour the reserved sauce onto the chops, add the thyme sprigs.\u00c2\u00a0 Bring the sauce to a boil over high heat. Then, reduce the heat to low, and cover the skillet. Simmer for 30 minutes or until the pork chops are fork tender. Plate the chops, and top them with gravy and the reserved bacon bits.<\/p>\n","protected":false},"excerpt":{"rendered":"
Bacon Apple Smothered Pork Chops 3 slices thick cut bacon, cut into \u00c2\u00bc inch slices 2 tablespoons arrowroot powder (for a roux use equal parts fat and flour) 1\u00c2\u00bd cups chicken stock 1 teaspoon fish sauce 4 (\u00c2\u00be-inch-thick) bone-in pork chops Kosher salt Freshly ground black pepper 1 tablespoon ghee (butter was just fine) 1 large yellow onion, thinly sliced 1 apple, peeled, cored, and thinly sliced 2 fat garlic cloves, minced 2 fresh thyme sprigs Render the bacon…<\/p>\n