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Lansdowne Resort's Bacon Wrapped Pork Chop with Braised Apples

The season of fall is filled with an abundance of flavors. For an easy recipe you can create at home using the Destination Dish of the Month ingredient utilizing apples, try Lansdowne Resort's Bacon Wrapped Pork Chop with Braised Apples created by new sous chef, Philip Monteforte. Please note that Chef Philip also shows how to cook the pork chop whether you like to broil, bake, or grill.

Bacon Wrapped Pork Chop with Braised Apples                        

4 – 10 ounce Pork Chops with bone (7 ounce w/out bone)
8 Slices of Applewood Smoked Bacon
Kosher Salt and pepper for seasoning

For Pork Chops:  Wrap with two slices of bacon each and secure each side of the bacon with tooth picks to ensure the bacon will hold.  Lightly Season chops with salt and pepper and follow the directions below depending on the style of cooking method you will be using. 

Broil: To Broil, you want your pork chops at least 5 inches away from the broiler.  Cook on each side for about 5-6 minutes, turning the meat after that every couple of minutes to ensure not to burn the chop.  Broil until the internal temperature of the chops read 145 degrees Fahrenheit on you thermometer (or desired doneness), allow the pork chops to rest for 3 minutes.

Panbroil/Oven: Preheat oven to 375 degrees.  Next, heat grill pan over high heat with a ½ Tbsp. of canola oil.  Add the pork chops, lower the heat to medium-high and cook for about 5-6 minutes on one side. Turn pork chops over and place pan in oven for about 15-20 minutes or until the internal temperature of the meat reads 145 degrees Fahrenheit on your thermometer for medium (or keep cooking until desired doneness), allow the pork chops to rest for 3 minutes.

Grill: Turn on grill to medium/high fire to pre-heat; grill chops for 6-7 minutes on one side then turning and grilling for an additional 5-6 minutes on other side or until the internal temperature of the meat reads 145 degrees Fahrenheit on your thermometer for medium (or keep cooking until desired doneness), allow the pork chops to rest for 3 minutes.

Caramelized Onion Grits
¾ cup Quick Grits
3 cups Water
¼ tsp. Kosher Salt
1 tsp. Whole Butter
Pinch Ground Black Pepper

In a small sauce pot, heat water to a boil (high heat) and slowly stir in grits. Reduce the heat to medium and stir occasionally until grits become thickened. Remove from heat and set aside

For Onions
3 White Onions
1 tsp. Whole Butter
To Taste - Kosher Salt and Pepper

First, Peel, cut in half, and slice onions so that you have nice thin strips of onion. Next, Heat a sauté pan to medium/high heat and add butter.  Let the butter start to brown slightly, add your sliced onions and cook for 10-12 minutes (once the onions have browned nicely) stirring occasionally. Set aside

Plating Caramelized Onion Grits
Using a ring mold: Place the ring mold on a plate and start to put a mall layer of grits into the bottom of the mold.  Add a little bit of your onion mixture for next layer and repeat the same process.  You should finish with a little caramelized onion on to for presentation.

Braised Apples
2 Gala Apples
2 Tbsp. Whole Butter
2 Tbsp. Brown Sugar
½ tsp. Ground Cinnamon
¼ tsp. Ground Clove
¼ tsp. Ground Nutmeg  
1 cup Bourbon

First, Peel, Slice, and remove the core of the apples, set aside.  Next, melt half of the butter in a medium sauté pan on medium/high heat.  Let the butter start to brown slightly, sauté your apples with the dry ingredients, and once the sugar starts to caramelize, about 4-5 minutes, remove the apples from the pan with a slotted spoon and place in a serving bowl. Then, add your bourbon into the sauté pan and reduce by half, turn off heat.  Finally, whisk in the remaining butter and serve.

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