Pan-Seared Pork Chops With Maple Gravy and Apple Bacon Hash

I found this recipe in an Everyday by Rachel Ray magazine.

• Ready In: 40 mins
• Serves: 4

Ingredients

• APPLE BACON HASH

• 4  slices  thick-cut bacon
• 3  tablespoons unsalted butter
• 2  large potatoes, baked, peeled, and cut into 1-inch pieces
• 1  medium onion, chopped
• 1  medium apple, chopped
• 2  garlic cloves, minced
• 3⁄4 teaspoon  maple  seasoning
• 1⁄4 teaspoon ground cinnamon (optional)
•  salt and pepper

• PORK CHOPS

• 4  boneless pork chops, 1-inch thick
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 2  teaspoons flour
• 3⁄4 cup  chicken stock
• 3  tablespoons heavy cream
• 3  tablespoons maple syrup

Directions

1. APPLE-BACON HASH:
2. Cook bacon until crisp and browned. Drain on paper towels, reserving bacon fat. Heat butter and 2 tbsp bacon fat in a skillet. Add potato, onion, garlic, and apple. Cook until lightly brown, about 10 minutes. Remove from heat and add the seasonings. Keep warm.
3. PORK CHOPS:
4. Heat remaining bacon fat. Season pork, add to pan, and cover. Cook, turning occasionally, until done, about 15 minutes. Transfer the chops to a plate and cover to keep warm.
5. MAPLE GRAVY:
6. Pour off all but 1 tbsp of pan drippings. Whisk in flour and let bubble for 1 minute. Whisk in chicken stock, maple syrup, and cream. Bring to a boil. Cook, whisking often, until mixture reduces and thickens, about 2 minutes. Season with salt and pepper.
7. Crumble the bacon over the hash. Serve with chops and sauce.