One Pan Spiced Pork Chops with Bacon is an easy, healthy and delicious way to celebrate seasonal cooking.
We had all that cold weather, I started craving soups and stews and then wham! Awful heat wave. It is never hot enough to swim over my birthday at the end of September but this year it was. So my food cravings have been all over the place. I made this One Pan Spiced Pork Chops with Bacon when it was warmer out, but I think it would be awesome during any season.
September is unique not just just for the mixed signals from Mother Nature but also because the transition from summer to fall is the one seasonal transition where I cling to the fruits and vegetables of the previous season. I realize that apples and butternut squash are trending right now, but as long as I can still acquire locally grown peaches and tomatoes, they will rule the day. Because fall produce is, for the most part, also good for cold storage. We will have good winter squash and apples into the winter, but when tomatoes and peaches (and berries, etc) end, they are gone and do not last. So bear with me while I continue to celebrate peaches and tomatoes around here.
The great thing about this One Pan Spiced Pork Chops with Bacon is that really you can cook the pork chops and bacon over whatever seasonal fruits and vegetables sound good to you. I would not hesitate, for example, to substitute sweet-tart apples or butternut squash (for just two ideas) for the peaches in this recipe. To me the onions are non-negotiable; otherwise, try whatever strikes your fancy! That delicious bacon will cook over the chops and fruit and vegetables, giving the whole dish a savory, smoky infusion.
This recipe is written for 5 thick pork chops cooked over fruit and vegetables with 1/2 lb of sliced bacon layered over the pork chops--so for my family it was definitely more than 5 servings, closer to 8.
- 1 1/2 t guajillo chile pepper powder
- 1 1/2 t pasilla chile pepper powder
- 1 t marash chile pepper powder
- 1 t cumin
- 1/2 t ceylon cinnamon
- 1 1/2 t coarse sea salt
- 1 1/2 t brown sugar
- 2-3 T bacon fat
- 5 thick (2-3 inch) cut pork chops (with or without bone--with bone will take longer to cook)
- 2 slender zucchini cut into thick rounds
- 2 sweet bell peppers cut into large chunks
- 2 medium-large red onions sliced
- 3 ripe peaches cut into chunks and tossed in 1 T cider vinegar
- 10 oz bag frozen corn or equivalent fresh cut off cob
- salt to taste
- 1/2 lb thick sliced bacon
Whisk together the rub ingredients.
Rub the pork chops with the rub and set aside while you prep the fruit and vegetables. Preheat the oven to 375 F or convection roast 350 F.
Heat the bacon fat in a large, oven-safe 4 quart skillet over medium heat. When it is hot, add the pork chops and brown on both sides, about 5 minutes per side. Remove to a large bowl.
Remove the skillet from the heat. Drain off excess fat leaving about 2 tablespoons behind. Add the onions, zucchini, peppers and peaches. Toss. Add the corn and toss again. Sprinkle with salt to taste.
Layer the pork chops over the fruit and vegetables.
Layer the raw bacon slices over the pork and vegetables.
Place the skillet in the oven. Bake/roast for 20-30 minutes--you want the bacon cooked and crispy, but be sure to use a thermometer to make sure the pork is at least 145 F*.
Remove from oven and let stand for 5 minutes.
Serve hot. I served the bacon on the sides, but really we all just instantly crumbled it into the dish!
*Baking time will also depend on thickness of bacon and pork chops--if either of yours is particularly thin the dish may be done sooner and you may need to account for this by roasting the fruit and vegetables on their own for a bit first or cutting the fruit and veggies smaller. Likewise, you may need to adjust cooking time (or parboil items) if you choose a different vegetable that takes more or less time to cook.
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