Ingredients
4 bacon strips, chopped4 boneless pork loin chops (6 ounces each)3 small tart apples, peeled and thinly sliced1 medium onion, chopped4 teaspoons brown sugar1 tablespoon butter1/4 teaspoon salt1/4 teaspoon ground cinnamon1/4 teaspoon pepper1/2 cup chicken broth2 packages (6 ounces each) fresh baby spinach3 tablespoons chopped walnuts, toasted
Preparation
Cook bacon in a large skillet over medium heat until crisp. Remove to paper towels; drain, reserving 3 teaspoons drippings. In the same skillet, cook pork chops in 2 teaspoons reserved drippings over medium heat for 2-3 minutes on each side or until lightly browned. Remove and keep warm.
Saute apples and onion in 1 teaspoon reserved drippings in the same skillet until apples are crisp-tender. Stir in the brown sugar, butter, salt, cinnamon and pepper. Add broth; bring to a boil. Add pork chops. Reduce heat; cover and simmer for 4-5 minutes or until a thermometer reads 145°.
Remove chops to serving platter; let stand for 5 minutes. Add spinach to skillet and cook until wilted. Serve with chops. Sprinkle with bacon and walnuts.
