Frank's Recipes! Pork Chops with Blue Cheese Applejack Gravy

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Pork Chops with Blue Cheese Applejack Gravy

8 bacon slices, chopped
2 large onions, thinly sliced
2 large Granny Smith apples, peeled, cored and cut into 1/8 ths
1 tablespoon sugar
2 tablespoons all-purpose flour
1 cup apple juice
1 cup chicken broth
1/2 cup apple brandy
1 cup blue cheese crumbled
salt
pepper
4 6 ounce pork loin chops, about 3/4 inch thick

Cook bacon in heavy large skillet over medium heat until crisp. Transfer to paper towels. Spoon off 1 tablespoon drippings from skillet and reserve; discard all but 2 tablespoons remaining drippings in skillet. Add onions to skillet and sauté until golden, about 15 minutes. Push onions to 1 side of skillet; add apples and sugar to skillet and sauté until apples are golden, about 20 minutes. Transfer mixture to a bowl.

Heat 1 tablespoon reserved bacon drippings in same skillet. Add flour and stir 1 minute. Gradually whisk in apple juice, broth, and apple brandy. Boil until gravy thickens, whisking frequently, about 4 minutes. Add cheese and whisk until melted. Season with salt and pepper. Add onion mixture to gravy and stir until heated through. Remove from heat. Cover and keep warm.

Season pork with salt and pepper. Heat large nonstick skillet over medium heat. Add pork and sauté until cooked through, about 6 minutes per side. Transfer to a serving bowl. Pour gravy over. Top with bacon and serve.