Braised Pork Loin in Apple Butter

Ingredients:

Bacon and vegetables

• 1 tbsp. l. olive oil
• 4 strips bacon, cut into pieces
• 1/2 cup chopped sweet onion, such as Vidalia
• 0.5 tsp red pepper flakes
• 8-10 fresh sprigs of thyme
• 1 green bell pepper, halved, seeded and thinly sliced
• 2 cloves garlic, grated

Pork

• 2 tablespoons butter
• 1 tbsp. l. olive oil
• 4 natural pork chops on the bone (thick)
• 280 g apple butter
• 2 cups cherry tomatoes, halved
• Chopped fresh parsley or cilantro, for serving

Mashed potatoes with garlic

• 1.2 kg red potatoes
• 4 cloves of garlic
• 3 tbsp. butter at room temperature
• 0.5-1 cup heavy cream at room temperature

Preparation:

1. Bacon and vegetables:
   
   Heat oil in a large skillet and add bacon. Cook over medium-high heat until crisp. Transfer to a paper towel-lined plate with a slotted spoon, reserving the rendered fat in the skillet.
2. Add the onion, red pepper, thyme, and bell pepper. Cook, stirring, until the onion and pepper are softened and fragrant, 5-8 minutes. Add the garlic and stir. Remove and discard the thyme sprigs. Transfer the vegetables to a separate plate.
3. Pork:
   
   Add butter and olive oil to the same skillet. Once the butter has melted and the skillet is hot, add the pork chops and sear on one side until golden brown on the bottom, about 4 minutes. Transfer the chops to a plate with the vegetables.
4. Add apple butter and 1 1/4 cups water to the same skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Return the pork to the skillet and top with the vegetable mixture. Add the tomatoes, reduce the heat to low, and cover the skillet with a lid. Simmer until the pork is cooked to your desired level of doneness, about 5-10 minutes, until the center is barely pink.
5. Let sit for 5 minutes before serving. Sprinkle with bacon and chopped herbs. Serve with mashed potatoes.
6. Mashed potatoes with garlic:
   Yield: 4-6 servings
   
   In a large saucepan, cover the potatoes and garlic with water to a depth of 1 inch (2.5 cm). Bring to a boil, season with salt, and cook until tender, about 15 minutes. Drain thoroughly. Place the potatoes and garlic in the saucepan and heat over low heat until the remaining water evaporates. Add the butter and mash with a potato masher. Gradually add the heavy cream, mashing to your desired consistency. Season with salt and pepper to taste.