Cider-Bacon Pork Chops

Adapted from Kim Denney, Chestnut Farms

Makes 4 servings.

Mashed potatoes and wilted spinach with crumbled bacon (that you will have left over) make a great accompaniment to these easy, delicious pork chops.

3 or 4 slices maple-cured bacon

2 pounds pork loin chops (four chops)

cup apple cider

Cook bacon in cast iron or other heavy skillet over medium heat. Remove bacon and reserve.

Drain all but 1½ tablespoons of bacon fat from the pan. Place pork loin chops in pan. (Make sure all chops fit comfortably in pan. If not, cook in two batches.) Turn heat up to medium-high and sear chops for 1 minute on each side. Reduce heat to medium and continue to cook for 3 minutes on each side. Add the cider and cook for a minute longer on each side.

Transfer chops to plates and deglaze pan as the cider reduces. Pour bacon-infused cider over the chops and serve immediately.