Pork Chops with Creamy Bacon Sauce
A cozy, indulgent family favorite featuring savory pork chops smothered in a rich and creamy bacon sauce.
Ingredients
Main ingredients
- 4 pieces boneless pork chops (about 1 inch thick) choose chops with a little fat for flavor; trim for a leaner option.
- Salt and freshly ground black pepper season generously.
- 2 tablespoons olive oil or neutral oil olive oil for depth, avocado oil for a higher smoke point.
- 6 slices thick slices of bacon, chopped use smoked or maple bacon for a flavor twist.
- 1 small yellow onion, finely chopped shallots work well for a subtler sweetness.
- 2 cloves garlic, minced fresh garlic gives the best depth.
- 1 cup chicken broth low-sodium if you prefer.
- 1 cup heavy cream swap half-and-half for a lighter sauce or Greek yogurt (off the heat) for a tangy healthy option.
- 1 teaspoon Dijon mustard brightens the sauce.
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme fresh herbs lift the final dish.
- 2 tablespoons chopped parsley for garnish optional lemon zest for brightness.
Instructions
Preparation
- Pat the pork chops dry and season both sides with salt and pepper.
- In a large skillet over medium heat, cook the chopped bacon until crisp, about 6 to 8 minutes. Remove with a slotted spoon and set aside, leaving the bacon fat in the pan.
- Increase heat to medium-high and add the oil to the bacon fat. Sear the pork chops for 3 to 4 minutes per side, until golden brown and just cooked through (internal temp 145°F). Transfer to a plate and tent loosely with foil.
- Reduce heat to medium and add the chopped onion to the pan. Sauté until soft and translucent, about 4 minutes. Add the minced garlic and cook one more minute until fragrant.
- Pour in the chicken broth and use a wooden spoon to scrape up the fond from the bottom of the pan. Let the broth reduce by half, about 3 to 4 minutes.
- Stir in the heavy cream and Dijon mustard, then return the bacon to the pan. Simmer gently for 3 to 5 minutes until the sauce thickens.
- Return the pork chops to the pan and spoon the sauce over them to reheat for 1 to 2 minutes. Sprinkle with thyme and parsley, finish with a little cracked pepper, and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding broth or cream if necessary.