This recipe is a classic Canadian autumn dish using ontario apples and maple syrup
|2||maple leaf prime pork chop portions|
|3 tbsp||dijon mustard|
|1||medium apple, cored and sliced|
|1||medium onion, sliced|
|1/4 cup||chicken broth|
|1/3 cup||35% cream|
|2||strips of bacon, chopped|
|1 tbsp||canola oil|
Whisk together dijon and maple syrup in a shallow dish. Add pork to marinade and massage to coat. Cover and refrigerate for 30 minutes or up to 4 hours.
Cook bacon in a large skillet over medium high heat until almost crisp. Remove using a slotted spoon and set aside. Discard all but one tbsp of bacon drippings.
Brown pork chops in the same pan of remaining bacon drippings for 2 to 3 minutes per side. Remove from skillet and keep warm with bacon.
Add apples and onions to the same pan and saute over medium until tender crisp, about 4 to 5 minutes. Stir in chicken broth. Bring to a boil and simmer for 2 minutes until thickened. Add cream, thyme and return pork and bacon to the pan. Return to a low simmer and cook for about 4 to 5 minutes.
Season to taste with salt and pepper. Serve warm.
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