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Apple & Spinach Pork Chops Recipe


  • 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
  • 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.