A recipe for bone-in, center rib pork chops smothered in brie, apples, and bacon.
Preheat the oven to 375° and have ready a large rimmed baking sheet.
Add the bacon to a cast iron skillet or a large sauté pan over medium-high heat. Sauté until crispy, 6-8 minutes. Transfer the bacon to a plate lined with a paper towel, and remove the skillet from the heat. Set bacon aside until ready to use.
Spoon all but a thin layer of bacon grease from the pan, and set aside until ready to use.
Pat the excess moisture away from the pork chops using a paper towel. Drizzle chops evenly with canola oil, and sprinkle with TAK House Seasoning. Rub to evenly disperse across the pork chops on both sides.
Return the pan to medium-high heat and allow the bacon grease to come to temperature. Without overcrowding the pan and searing in batches if necessary, sear the pork chops 2 minutes on each side. Transfer pork chops to the rimmed baking sheet.
Add the apples to pan and sauté about 3 minutes, or until slightly softened. Add the brown sugar, sage, ginger, salt and allspice, and stir to combine. Cook for 2 minutes more, until the sugar thickly coats the apples and they have completely softened.
Disperse half of the cooked apples across each pork chop, top with brie, bacon, and finally, the remaining apples.
Bake for 10-12 minutes, or until the center of the chop reaches an internal temperature of 150°. Remove from the oven, and allow to rest 10 minutes. Seve and enjoy.
Brie is much easier to cut when very cold. Put it in the freezer about 15 minutes before you begin the cooking process to make removing the rind and cutting into cubes easier.
The Anthony Kitchen