This is our version of an all-American classic, inspired by our visit to the small Blew family farm in New Jersey.
1⁄4 lb. bacon, cut into large dice
4 granny smith apples, peeled, cored, and sliced
1 tbsp. sugar
Salt and freshly ground black pepper
2 tbsp. butter
4 medium yellow onions, peeled and sliced
1⁄2 lb. white mushrooms, sliced
1⁄2 cup cider vinegar
3 tbsp. roughly chopped fresh sage
6-lb. center-cut pork loin (9 chops), trimmed and
1. Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Toss apples with sugar in a bowl. Increase heat to medium-high, add apples, and sauté, turning once, until apples are golden, another 10 minutes. Season with salt and pepper, then transfer apples and bacon to bowl with a slotted spoon.
2. Melt butter in skillet over medium heat. Add onions, and cook, stirring occasionally, until golden, about 20 minutes. Add mushrooms and cook until mushrooms begin to brown, about 20 minutes.
3. Increase heat to high, add 1⁄4 cup of the vinegar, stir with a wooden spoon until vinegar evaporates, about 1 minute, then add sage and season with salt and pepper. Stir in apples and bacon, then set aside to cool.
4. Preheat oven to 350°. Make a 3" slit, about 1 1⁄2" deep, and make a pocket in each chop. Spoon about 1⁄4 cup apple mixture into each pocket. (To stuff the whole loin, you will use about half the apple mixture.)
5. Season stuffed loin with salt and pepper, transfer to a roasting pan, and roast for 1 hour. Pour remaining 1⁄4 cup vinegar and 1⁄4 cup water into pan; scrape bits off bottom of pan. Scatter remaining apple mixture around loin and cook until the internal temperature of pork reaches 170°, about 1 1⁄4 hours. Transfer pork to a platter, allow to rest for 15 minutes, then slice into chops and serve with apple mixture.