Pork Chops with Apples and Bacon

Method:

Preheat the oven to 200°C. Cut 2 apples in half and set aside. Thinly slice the remaining apple, cover lightly with plastic wrap, and set aside. Season the pork chops evenly with pepper and 11 grams (2 1/4 teaspoons) of salt. Heat oil in a large oven-safe skillet over high heat until smoking. Sear the pork chops without moving them until browned on one side, 3 to 4 minutes. Transfer them, browned side up, to a large plate and set aside.

Wipe the skillet clean and add the bacon. Cook over medium heat, stirring occasionally, until the fat has rendered and the bacon is crispy, 5 to 7 minutes. Transfer the bacon to a paper towel-lined plate, keeping the drippings in the skillet.

Return the skillet with drippings to medium-high heat. Add the sage and halved apples, cut sides down. Cook without stirring until the sage is crisp, 1 to 2 minutes, then transfer to the plate with the bacon. Add the sliced apple and shallots to the skillet with the halved apples. Cook, stirring frequently, until the shallots soften, 3 to 5 minutes. Stir in the flour and cook, stirring constantly, for 1 minute. Pour in the apple cider and mustard, stirring continuously until the sauce thickens and becomes smooth, 2 to 3 minutes. Stir in the remaining 1 gram (1/4 teaspoon) of salt, then remove from heat.

Return the pork chops, browned side up, to the skillet, nestling the apple halves between them. Sprinkle with the crispy bacon. Transfer the skillet to the preheated oven and bake until a thermometer inserted into the thickest part of the pork reads 60°C, about 10 to 15 minutes. Remove from the oven, season to taste with salt, and garnish with the crisped sage.