These Creamy Bacon Pork Chops are the ultimate comfort food! Tender, juicy pork chops are seared to perfection and then simmered in a rich and creamy sauce that’s studded with crispy bacon. I love how this recipe is both easy to make and incredibly flavorful. It’s perfect for a weeknight dinner or a special occasion meal. Get ready for a dish that’s sure to become a family favorite!
Why You’ll Love These Creamy Bacon Pork Chops
- Tender and Juicy: Searing the pork chops before simmering them in the sauce ensures they stay moist and tender.
- Rich and Creamy Sauce: The combination of chicken broth, heavy cream, and bacon creates a decadent and flavorful sauce.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Comfort Food Classic: Pork chops in a creamy sauce are a comforting and satisfying meal.
- One-Pan Dish: Everything cooks in one skillet, making cleanup a breeze.
Ingredients for Creamy Bacon Pork Chops
Here’s what you’ll need to make this delicious dish. The full list with measurements is in the recipe card below.
Main Ingredients
- Bacon, cut into small pieces (Meat)
- Pork chops (Meat)
- Salt (Seasoning)
- Pepper (Spice)
- Butter (if needed) (Fat)
- Flour (Thickener)
- Low-sodium chicken broth (Liquid)
- Lemon juice (Acid)
- Garlic powder (Spice)
- Heavy/whipping cream (Dairy)
- Fresh Parsley
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love these Creamy Bacon Pork Chops as is, but here are a few ideas for variations:
- Use Bone-In Pork Chops: Bone-in pork chops will add even more flavor to the dish.
- Add Mushrooms: Sauté some sliced mushrooms along with the bacon for added flavor and texture.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce.
- Different Herbs: Add some chopped fresh thyme, rosemary, or chives to the sauce.
- Add Cheese
How to Make Creamy Bacon Pork Chops
Let me show you how easy it is to make these Creamy Bacon Pork Chops:
Prepare Pork Chops
- I take the pork chops out of the fridge about 15-30 minutes prior to starting the recipe, if possible. This helps them cook more evenly.
Cook the Bacon
- I cut the bacon up and add it to a skillet (I like to use kitchen shears to make this fast and easy).
- I cook the bacon over medium-high heat until it’s crispy (about 10 minutes).
- I transfer the cooked bacon to a paper towel-lined plate to drain, and I leave about 2 tablespoons of the bacon fat in the skillet.
Season and Sear Pork Chops
- I pat the pork chops dry with paper towels and then season them generously with salt and pepper.
- I add the seasoned pork chops to the skillet with the bacon fat and cook them for 3-5 minutes per side (3 minutes for thinner chops and 5 minutes for pork chops up to 1″ thick). I’m looking for a nice, crispy golden brown crust on each side.
- Once the pork chops are seared, I transfer them to a plate.
Make the Sauce
- If the pan is looking fairly dry, I add in a tablespoon of butter. But if there’s still some bacon fat left in the pan, I go ahead and sprinkle the flour in.
- I stir the flour into the fat/butter and cook for about 30 seconds.
- I whisk in the chicken broth, lemon juice, and garlic powder. I stir and let it cook for about a minute or until it’s noticeably reduced.
- I stir in the heavy cream.
Simmer and Finish
- I add the bacon and seared pork chops back into the pan (along with any juices that have accumulated on the plate).
- I let everything gently simmer until the sauce has thickened up a bit (this usually takes another 3-5 minutes) and the pork chops are fully cooked through (145°F minimum internal temperature). I keep in mind that the pork’s temperature will continue to rise a bit after I take it off the heat, so if it’s close, I take it off and let it rest for a few minutes before serving.
Serve
- I season the sauce with extra salt and pepper if needed, and I top with chopped fresh parsley if using.
Tips and Tricks for the BEST Pork Chops
Here are my secrets for making these pork chops truly exceptional:
- Don’t Overcook: Overcooked pork chops will be dry. Use a meat thermometer to ensure they reach an internal temperature of 145°F (63°C).
- Sear for Flavor: Searing the pork chops before simmering them in the sauce creates a richer flavor and a beautiful crust.
- Use Good Quality Bacon: The flavor of the bacon will really shine through in this dish, so use a good quality bacon that you enjoy.
- Adjust Thickness of Sauce: If you prefer a thicker sauce, simmer it for a bit longer.
How to Serve
These Creamy Bacon Pork Chops are delicious served with:
- Mashed Potatoes: Creamy mashed potatoes are the perfect accompaniment.
- Rice or Noodles: Serve them over rice or egg noodles to soak up the delicious sauce.
- Steamed or Roasted Vegetables: Green beans, asparagus, or broccoli are all great choices.
Make Ahead and Storage
Leftover pork chops and sauce can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
FAQs about Creamy Bacon Pork Chops
- Can I use bone-in pork chops?
- Yes, you can use bone-in pork chops. They may take a bit longer to cook.
- Can I make this without the heavy cream?
- You can substitute the heavy cream with half-and-half or milk, but the sauce won’t be as rich and creamy.
- Can I make this in a slow cooker?
- Yes.
Enjoy these incredibly tender and flavorful Creamy Bacon Pork Chops! It’s a comforting and satisfying meal that’s perfect for any night of the week.
Print
Creamy Bacon Pork Chops
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Main Course
- Cuisine: American
Description
These Creamy Bacon Pork Chops are a quick and easy weeknight meal. Tender pork chops are seared to perfection and then simmered in a rich and flavorful creamy sauce with crispy bacon.
Ingredients
Scale
- 4 pork chops (boneless or bone-in, see notes)
- 6 strips bacon, cut into small pieces
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon unsalted butter (optional, see notes)
- 1 tablespoon all-purpose flour
- 1/2 cup low-sodium chicken broth
- 1/2 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- 3/4 cup heavy cream (or whipping cream)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare Pork Chops: If possible, take the pork chops out of the refrigerator 15-30 minutes before cooking. This helps them cook more evenly.
- Cook Bacon: Cut the bacon into small pieces (about 1/2-inch). In a large skillet (cast iron is recommended) over medium-high heat, cook the bacon until crispy, about 10 minutes. Remove the cooked bacon with a slotted spoon and place it on a plate lined with paper towels to drain. Reserve about 2 tablespoons of the bacon fat in the skillet.
- Season Pork Chops: Pat the pork chops dry with paper towels. Season both sides generously with salt and black pepper.
- Sear Pork Chops: Add the seasoned pork chops to the skillet with the hot bacon fat. Sear for 3-5 minutes per side, until golden brown. (Cook for about 3 minutes per side for thinner chops and up to 5 minutes per side for pork chops up to 1 inch thick.) Remove the seared pork chops from the skillet and set them aside on a plate.
- Check Pan and Add Butter (if needed): After searing the pork chops, assess the amount of fat remaining in the skillet. If the pan looks dry, add the 1 tablespoon of butter. If there’s still a good amount of bacon fat (about 2 tablespoons), you can skip adding the butter.
- Make Roux: Sprinkle the flour into the skillet (either into the melted butter or the remaining bacon fat). Stir constantly with a whisk or wooden spoon for about 30 seconds to cook the flour and create a roux.
- Add Liquids: Whisk in the chicken broth, lemon juice, and garlic powder. Stir well and bring the mixture to a simmer. Cook for about 1 minute, or until the sauce has reduced slightly.
- Add Cream: Stir in the heavy cream.
- Return Pork Chops and Bacon: Return the seared pork chops and the cooked bacon (along with any accumulated juices from the pork chop plate) to the skillet.
- Simmer: Reduce the heat to low or medium-low. Let the pork chops simmer gently in the sauce for another 3-5 minutes, or until they are cooked through (internal temperature reaches 145°F/63°C) and the sauce has thickened to your desired consistency. Do not let the sauce boil vigorously, or the cream may separate.
- Season and Serve: Taste the sauce and season with additional salt and pepper, if needed. Garnish with chopped fresh parsley, if desired. Serve immediately.
Notes
- Pork Chops: You can use boneless or bone-in pork chops for this recipe. The cooking time may vary slightly depending on the thickness and type of pork chops. Use a meat thermometer to ensure they are cooked to a safe internal temperature of 145°F (63°C), followed by a 3-minute rest.
- Bacon Fat: Using the bacon fat to sear the pork chops adds extra flavor.
- Cream: Heavy cream or whipping cream will create the richest and creamiest sauce.
- Serving Suggestions: Serve these creamy bacon pork chops with mashed potatoes, rice, noodles, or your favorite vegetables.