Maple Bacon-Wrapped Pork Cutlets & Spiced Holiday Gravy-Smothered Egg Noodles

This is a lengthy-titled recipe because it is full of action-packed deliciousness that will stay in your heart forever! No, seriously it probably will – there’s so much fat and cholesterol (mmm, but beware). Prepare yourself for a gang of marination, pork chop rotation, bacon sensation, artery-cloggeration, and holiday exhilaration – all up in this culinary situation! Bladow!

Maple Bacon-Wrapped Pork Cutlets:

3-4 pork loin cutlets (thick-cut)

6-8 slices of bacon

1/8 cup pure maple syrup

2 Tb unsalted butter

fresh ground pepper

sea salt

Directions: Start a separate pot of boiling water for the egg noodles; cook as directed for al dente and set aside. Melt butter in iron skillet over medium heat. Dry pork cutlets with paper towel; season with salt and pepper. Wrap bacon around cutlets (about 2 pieces each); place in hot skillet. Turn heat down to medium-low and drizzle with half the maple syrup. Brown first side (~10 minutes). Flip cutlets; pour additional syrup over browned side and cook for an additional 10 minutes (or until done).

* If you get down with the super thick cutlets like me (dang!), you may need to prop them up on the side of the pan, or create a “snuggle fest” by stacking those chops upright in the center of the pan (until all edges are browned). See photo below, if I sound like a crazy person…and yes, I said “snuggle fest! Just look at those cute lil’ cutlets all huddle together in a pool of sweet maple fat!

 

As soon as those porkies are done, set aside and wrap in foil to keep warm. Drain all but 3 tablespoons of bacon fat-butter from the pan and get ready to make the gravy!

Spiced Holiday Gravy

3-4 Tb all-purpose flour

2 1/2 cups whole milk

2 Tb apple cider vinegar

2 dashes paprika

1 dash ginger

1 dash nutmeg

1 dash cardamom

1 dash clove

fresh ground pepper

sea salt

Directions: Over medium-low heat, whisk flour into skillet oil to create a thick roux. Pour in milk gradually while whisking until all milk is combined and mixture is lump-free. Add more milk if gravy is too thick. Add all spices; salt and pepper generously. Simmer over medium-low until gravy thickens and is smooth. Add apple cider vinegar and pre-cooked egg noodles; simmer over low-heat for 3-4 minutes.

Side Dish Inspiration:

Sautéed Shredded Brussels Sprouts

1 lb fresh brussels sprouts

2 Tb reserved bacon fat

3 Tb balsamic vinegar

fresh ground pepper

sea salt

Directions: Trim brussels sprout stems; remove any damaged leaves. Cut in half and slice thinly into shreddings. Throw into hot skillet with 2 tablespoons reserved bacon fat; cook until tender (~5 minutes). Add balsamic vinegar; turn heat on high and continue to cook for 1-2 minutes. Salt and pepper!

Serving Suggestions:

Put it all on a big plate, unbutton your jeans, pour a glass of sparkling apple cider, and slide right into the Holidays!

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