This is a meat main dish in Scandinavia and can be found on Food Down Under's website. It is also included in Zaar World Tour 2005 swap.
- In a heavy skillet, melt butter. When foam subsides, add the bacon and fry for 5 to 10 minutes or until the bacon is lightly browned. Remove bacon from skillet and set on paper towel lined plate to drain.
- In same skillet used for bacon, fry the onion slices for 6 to 8 minutes adding more butter as necessary. When the onions are soft and transparent, add the apple rings.
- Put lid on skillet and simmer apples over low heat for 5 to 10 minutes. Carefully stir apples to keep them from sticking. When the apple rings are done, they should offer little or no resistence when pierced with the tip of a sharp knife, return the drained bacon to the skillet.
- Cover skillet and simmer an additional 3 to 5 minutes or until the bacon is heated through. Liberally grind fresh black pepper over the top and serve immediately.
I made this with smoked pork chops and let me tell you it was a down home southern meal served with boiled cabbage. The only thing I left out was the corn bread. The tart apples gave just the right amount of zing to the pork. This was great.
This was ok. I made it for lunch one day using smoked ham as we don't get canadian bacon in New Zealand. There were no standout flavours in this but all flavours worked well together.
Lori, this was interesting and not exactly what I expected but good just the same! I served with fried potatoes and scrambled eggs and only used 1 onion as I didnt want it to overpower the apples for breakfast. If I was making this for a supper I would add the extra onion though. Thanks for a great recipe!