-
1
1.
-
2
Heat oven to 325 degrees.
-
3
In a large skillet, heat 3 tablespoons oil and add onions.
-
4
Saute until soft, about 10 minutes.
-
5
Transfer to a bowl.
-
6
Add bacon to pan and saute until fat is rendered and bacon begins to brown, about 3 minutes.
-
7
Using a slotted spoon, remove bacon, leaving behind as much fat as possible.
-
8
Add bacon to onions and set aside.
-
9
In a freezer bag, mix together flour and pumpkin pie spice.
-
10
Add 3 chops, seal and shake until chops are coated.
-
11
Shake off excess flour and place chops on a plate.
-
12
Flour remaining 3 chops and add to plate; reserve spiced flour.
-
13
Return skillet to medium heat.
-
14
Add chops 3 at a time, searing on both sides then transferring to a plate; reserve oily skillet.
-
15
Peel, core and cut the apples in two.
-
16
Slice each half into thin wedges.
-
17
In an ovenproof pot (preferably glazed ceramic) 8 inches in diameter and 5 inches deep, layer ingredients compactly as follows: a layer of onions and bacon, 3 chops, a layer of apple slices, some more onions and bacon, the final 3 chops, a layer of apple slices, remaining onions and bacon, and a final layer of apples.
-
18
Add spiced flour to oily skillet.
-
19
If pan is dry, add a small amount of oil.
-
20
Place pan over medium-low heat and whisk flour into oil to make a smooth paste.
-
21
Slowly add apple cider, whisking until smooth.
-
22
Bring mixture to a boil, then pour into pot, letting it filter slowly to bottom.
-
23
Cover pot with a lid or waxed paper and foil.
-
24
Place on a baking sheet.
-
25
Bake until chops are tender and apples are very soft, about 3 hours.
-
26
Serve hot.
