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.