- 6 slices thick cut bacon
- 4 boneless pork loin chops (5 ounces each)
- 2 granny smith apples, cored and sliced into thin wedges (~16 per apple)
- 1 cup onion, chopped
- 1 tablespoon butter
- 2 tablespoons brown sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ⅓ cup chicken broth
- ¼ cup pecans
- 2 cups fresh baby spinach, packed
- In a small dish, mix brown sugar, salt, cinnamon, and nutmeg together and set aside.
- In a large skillet, fry bacon over medium-high heat. Place on a paper towel lined plate when done and drain bacon grease from the pan into a dish to reserve for later use.
- Season both sides of chops with salt and pepper. Add 1 tablespoon bacon drippings back to pan and cook chops for 3-4 minutes on each side until browned. Remove onto a plate and cover with foil.
- Add the onion to the pan with 1 teaspoon bacon drippings and saute 2 minutes. Add the apples and cook another minute. Place butter and brown sugar mixture in the pan and mix until butter melts. Add the broth and bring to a boil. Place the pork chops on top of the apples/onion, reduce heat to low so it is just simmering, cover, and cook for 4-5 minutes or until pork is done (145 degrees F internal temp).
- Remove pork onto serving platter, stir in the spinach in with the apples, and cover for 1 minute until spinach wilts. Add apples and spinach to platter, sprinkle with pecans and bacon and serve.
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