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 |
| 1/3 | maple syrup |
| 1 | medium apple, cored and sliced |
| 1 | medium onion, sliced |
| 1/4 cup | chicken broth |
| 1/3 cup | 35% cream |
| 3 | sprigs thyme |
| 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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