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1
For the bacon and veggies: In a large straight-sided pan with a lid, add the oil and bacon and cook on medium-high heat until the bacon is crisped.
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2
Remove with a slotted spoon to a paper towel-lined plate, leaving the fat in the pan.
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3
Add the onions, pepper flakes, thyme and bell peppers.
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4
Cook, stirring, until the onions and peppers are tender and the pan is fragrant, 5 to 8 minutes.
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5
Add the garlic and stir to combine.
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6
Pick out and discard the thyme stems.
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7
Remove the vegetables to a separate plate.
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8
For the chops: To the same pan, add the butter and olive oil.
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9
Once the butter is melted and the pan is hot, add the pork chops and sear on one side until a peek beneath reveals a golden color, about 4 minutes.
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10
Remove the chops to the plate with the vegetables.
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11
In the same pan still on medium high, add the apple butter and 1 1/4 cups water.
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12
Use a wooden spoon to scrape any bits off the bottom of the pan.
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13
Add the chops back into the pan, then surround and cover them with the vegetable mixture.
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14
Pour the tomatoes over the top, lower the heat to a low simmer and cover halfway.
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15
Cook until the desired doneness, usually 5 to 10 minutes lends itself to a lovely pink center.
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16
Allow to rest 5 minutes before serving.
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17
Garnish with the reserved bacon and chopped parsley or cilantro.
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18
Serve with Garlic Red Bliss Mash.
