Thursday, May 15, 2014


1/3 cup molasses
1/4 cup apple cider
3 tbsp Dijon mustard
3 slices bacon
4 bone-in center-cut pork chops 1 1/2-inches thick
1/2 tsp salt
1/4 tsp black pepper

Preheat oven to 400 degrees.
Line a small rimmed baking sheet with foil; spray with cooking spray. Set aside.

Whisk the molasses, cider, and mustard in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and boil 8 to 10 minutes until reduced to a half cup.

Meanwhile, cook bacon in a large skillet over medium-high heat for 6 to 8 minutes until browned and crisp on both sides. Remove from pan and drain on paper towels; crumble into medium-size pieces.

Pat the pork chops dry, sprinkle with salt and pepper.

Heat the bacon drippings in the skillet over medium-high heat until hot. Cook chops 7 to 10 minutes or until golden brown, turning once. Place chops on the prepared baking sheet. Spoon 1 tablespoon of the molasses mixture over each chop.

Bake at 400 degrees 10 to 12 minutes or until the pork is tender and cooked through.

Drizzle chops with the remaining glaze and top with the bacon.

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