Oktoberfest Pork Chops
In large, heavy-bottomed skillet over med heat, sauté bacon until lightly browned. Add onion and cook until softened slightly golden. Remove onions and bacon from pan and keep warm; do not wipe pan. Generously season pork chops with salt and pepper. Over med-high heat, add olive oil to bacon drippings and cook chops approx. 3 min per side, until almost cooked through. Add mustard, butter and paprika to pan; deglaze with Sherry and reduce by half, approx. 1 min. Add cream and reduce until thickened, approx. 2 min. Plate chops and top with sauce, bacon and onions. Serve with German-Style Fried Potatoes.
German-Style Fried Potatoes
Preheat oven to 425°. Place potato slices onto a baking sheet, add 2 T oil and toss well. Arrange in a single layer and roast for 15-20 min, until the bottom side is browned and crispy and the potato is tender. Whisk 2 T oil, vinegar and mustard in small bowl. When potatoes are done, transfer to a bowl, season to taste with salt and pepper, and add dressing and remaining ingredients. Gently fold and serve.