Pan-Seared Pork Chops with Maple Gravy & Apple Bacon Hash

Pan-Seared Pork Chops with Maple Gravy & Apple Bacon Hash 1You guys. I’ve been dying 1,000 painful deaths trying to hold this recipe in! Back in May and June of this year, I was working with Costco and Pork Be Inspired to create some delicious meals for the Fall. Well, Jessica and I came up with this beauty of a chop and then perfected it with maple gravy and this amazing hash. And I really do mean amazing!! I am a hash addict.

Not that kind. I’m all sorts of crazy, but not like that.


We recorded the recipe with Jaden in June and waited.

And waited some more.

And then {finally!} we got the finished product which is what you’re going to watch below.

I’m so so happy with how this came out. We worked hard at the recipe and hope you all enjoy :)

Pork Chops with Maple Gravy and Apple Bacon Hash


Pan-Seared Pork Chops with Maple Gravy & Apple Bacon Hash

Yield: 4 servings


for the Hash-
4 slices Fletcher’s Masterpiece thick-cut bacon*
3 tablespoons unsalted butter
2 large russet (baking) potatoes, baked (see Note), peeled, and cut into 1-inch cubes
1 medium yellow onion, chopped (1 1/2 cups)
2 cloves garlic, minced
1 large Fuji apple, peeled, cored, and cut into 1/2-inch dice
3/4 teaspoon Kirkland Smokehouse Maple Seasoning*
1/4 teaspoon ground cinnamon, optional
Kosher salt and freshly ground black pepper

4 boneless loin pork chops, cut 1 inch thick, trimmed
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 teaspoons all-purpose flour
3/4 cup Kirkland Chicken Stock*
3 tablespoons heavy cream
3 tablespoons Grade A maple syrup

*Available at most Costco Warehouses


1. Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp and browned, about 10 minutes. Transfer to paper towels to drain. Pour off and reserve the bacon fat. You should have about 4 tablespoons bacon fat.

2. To make the hash, heat the butter and 2 tablespoons of the bacon fat in a medium nonstick skillet over medium heat. Add the potato, onion, and apple and cook, stirring occasionally, until lightly browned, about 10 minutes. Remove from the heat and stir in the maple seasoning and cinnamon, if using. Season with salt and pepper. Keep warm over very low heat.

3. Meanwhile, cook the pork chops: Heat the remaining bacon fat in a large skillet over medium heat. Season the pork chops with the salt and pepper. Add to the skillet and cover. Cook, occasionally flipping the chops over, until they are golden brown and an instant-read thermometer horizontally inserted through the side of the chop into the center reads 145ºF, about 15 minutes. Uncover the skillet during the last 5 minutes. Transfer the chops to a plate and tent with foil to keep warm.

4. Pour off all but 1 tablespoon of the pan drippings from the skillet. Whisk the flour into the pan drippings and let bubble over medium heat for 1 minute. Whisk in the broth, maple syrup, and cream and bring to a boil. Cook, whisking often, until slightly reduced and thickened, about 2 minutes. Season with salt and pepper.

5. Crumble the bacon into the hash. Serve the chops hot with the hash and sauce.

Note: To bake the potatoes, pierce them with a fork. Bake in a preheated 400ºF oven until tender when pierced with the tip of a knife, about 1 hour. (Or microwave at High power for 5 minutes, or until fork tender.}

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24 Responses to “Pan-Seared Pork Chops with Maple Gravy & Apple Bacon Hash”

  1. #
    Kathryn — October 3, 2012 at 12:28 am

    Such a fun video, you ladies are awesome! And such a tasty sounding recipe too.


  2. #
    Jenny @ BAKE — October 3, 2012 at 1:33 am

    what a brilliant recipe! I love pork and maple!


  3. #
    Kristen — October 3, 2012 at 6:25 am

    Great job on the video!! That recipe looks amazing.


  4. #
    Jolene ( — October 3, 2012 at 6:31 am

    Maple gravy and apple bacon hash!!!! YES!


  5. #
    Stephanie — October 3, 2012 at 7:13 am

    I was just looking for a new pork chop recipe. Thanks so much!


  6. #
    Liz @ The Lemon Bowl — October 3, 2012 at 7:23 am

    Great video ladies – you all look great!!!


  7. #
    Linda @ My Foodgasm Journal — October 3, 2012 at 8:08 am

    Awesome blossom! What a lovely treat and great video…and yes, I am a hash addict, too!


  8. #
    Katie @ Blonde Ambition — October 3, 2012 at 9:34 am

    You are totally great on camera! This sounds delicious…I could eat that hash for breakfast every morning :D


  9. #
    Chung-Ah | Damn Delicious — October 3, 2012 at 10:20 am

    What an awesome video! You girls are too cute! And this meal is amazing. I have to save this for a Sunday Supper meal!


  10. #
    Lori @ RecipeGirl — October 3, 2012 at 2:14 pm

    You two are super cute. Yay!


  11. #
    Anna @ hiddenponies — October 3, 2012 at 7:39 pm

    I love it, what a great combination of talent in one small space!!


  12. #
    Tracey @ cookingwithloveblog — October 4, 2012 at 3:57 am

    What a fantastic recipe and video! You ladies are just lovely! I love hash too. Looking forward to trying this. :)


  13. #
    Ashley @ Wishes and Dishes — October 4, 2012 at 8:12 am

    Love the video! the combo of pork and maple is amazing!


  14. #
    Jo Dawn Brown — October 4, 2012 at 8:30 am

    Since I don’t have a Costco near me, how would I substitute maple flavor, with extract or syrup?


    • Lauren — October 4th, 2012 @ 7:41 pm

      Safeway and other grocery chains carry it…not just Costco! It’s a McCormick Seasoning with a black label.


  15. #
    Carlas Confections — October 4, 2012 at 2:04 pm

    That video is really great! You ladies did an awesome job :) This recipe definitely looks like a winner


  16. #
    Pamala — October 10, 2012 at 6:38 am

    Lauren, I’ve never heard of “Kirkland Seasoning”. I live in the Northeast, what would a similar seasoning be?


    • Lauren — October 11th, 2012 @ 6:16 am

      Kirkland signature is the Costco brand. I used a McCormick Maple Smokehouse seasoning that I purchased from Costco but have seen at other retailers. It has a black label. Hope that helps!


      • Pamala — October 12th, 2012 @ 3:12 am

        O.K., thanks!

  17. #
    Pamala — October 16, 2012 at 1:44 pm

    Hi Lauren,
    So, I just made this meal and my family called it a 5 star dinner. I did tweak it a little. I had to add my own seasonings, as I never had time to look for the seasoning you called for.,,,,,,,So thank you, a new one for my repertoire!!.


  18. #
    Becky Sue Becker, CMKBD, CAPS — December 6, 2012 at 4:31 pm

    I am surprised the recipe calls out for Fuji apples.. they are soft – why not granny smith?


    • Lauren — December 6th, 2012 @ 9:19 pm

      I rarely buy granny smith apples–always have Fuji’s on hand! Use what you have.


  19. #
    lisa — February 25, 2013 at 9:31 am

    I cant seem to find the recipe for the pork and bacon hash, and I really want to try this one, Help!



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