- 4 bone-in pork chops, about 1 1/4 inches thick
- Salt and pepper
- Extra virgin olive oil (EVOO), for liberal drizzling
- 4 slices good-quality bacon, chopped
- 1 1/2 pounds Yukon Gold or other golden potatoes, chopped into 1/2-inch dice
- 2 medium onions, chopped into 1/2-inch dice
- 2-3 Gala, Honeycrisp or Golden Delicious apples, cored and chopped into 1/2-inch dice
- 1 teaspoon caraway seed (optional)
- 1 tablespoon cider vinegar
- 1/2 cup cloudy cider or chicken stock
- 1/2 pound brick extra-sharp white cheddar cheese, shredded
Place the oven on warm, 175°F, and heat a dinner platter. Bring the pork chops to room temperature and season with salt and pepper.
Heat a cast iron skillet over medium-high heat. Once hot, add a drizzle of EVOO and the pork chops and cook with a loose foil tent or splatter guard for about 12 minutes, turning occasionally, until the chops are browned and firm but not tough to the touch. Transfer the pork chops to a warm platter and cover with foil.
Add another turn of the pan of EVOO to a hot skillet. Add the bacon and begin to render, 2 minutes, then add the potatoes and onions. Season with pepper and cook for 7-8 minutes, then add in the apples and caraway and cook for 5-6 minutes more. Add salt, to taste, then the vinegar and cider or stock to the pan and turn the hash around in the pan until the liquid evaporates, 2 minutes. Top the hash with shredded cheese and serve with the pork chops.