Creamy Bacon Pork Chops
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
537 kcal
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Course
Main Course
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Cuisine
American
Creamy Bacon Pork Chops
Description
Starting with pork chops that are brought to near room temperature, bacon is cut and cooked until crisp in a skillet, with some fat left for searing the pork. The pork chops are patted dry, seasoned simply with salt and pepper, and cooked in the bacon fat until a golden brown crust forms on both sides. Thickness between 0.75 to 1 inch is preferred to achieve proper doneness.
Once the pork is rested on a plate, a possible addition of butter enhances the fat content before sprinkling flour in the pan to create a roux. Chicken broth, lemon juice, and garlic powder are whisked in and reduced slightly before heavy cream is added to form a rich sauce that is poured over the pork. Fresh parsley can be added for a touch of color and mild herbal note.
This dish balances smoky bacon, tender pork, and a creamy sauce, suitable as a hearty meal with sides like mashed potatoes or steamed vegetables. Using an instant-read thermometer is advised to ensure the pork reaches 145°F for safe consumption while staying juicy.
Ingredients
- 6 trips Bacon cut into small pieces
- 4 pork chops see notes
- salt to taste
- black pepper to taste
- 1 tablespoon butter if needed (see step 5)
- 1 tablespoon flour
- 1/2 cup chicken broth low-sodium
- 1/2 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- 3/4 cup heavy cream aka whipping cream
- parsley chopped (optional, to taste, fresh
Instructions
- Take the pork out of the fridge about 15-30 minutes prior to starting the recipe if possible.
- Cut the bacon up and add it to a skillet (I use kitchen shears to make this fast). Cook over medium-high heat until crispy (about 10 minutes). Transfer the bacon to a paper towel lined plate, and leave about 2 tablespoons of the fat in the skillet.
- Pat the pork chops dry with paper towel and then season them with salt & pepper.
- Add the pork chops to the skillet and cook them for 3-5 minutes/side (3 minutes for thinner chops and 5 minutes for pork chops up to 1" thick). Once the pork chops are seared, transfer them to a plate.
- If the pan is looking fairly dry, add in a tablespoon of butter, but if there's still some bacon fat left in the pan, go ahead and sprinkle the flour in, stir it, and cook for about 30 seconds.
- Whisk the chicken broth, lemon juice, and garlic powder in. Stir and let it cook for about a minute or until noticeably reduced.
- Stir in the cream.
- Add the bacon and pork back in (along with any juices left on the plate) and cook for another 3-5 minutes or until the sauce has thickened up a bit (let the sauce bubble a bit but not furiously boil) and the pork chops are fully cooked through (145F minimum). Keep in mind the pork's temperature will continue to rise, so if it's close, take it off the heat and let it rest for a few minutes before serving.
- Season the sauce with extra salt & pepper if needed and top with chopped parsley if using.
Notes
- Use pork chops between 0.75 to 1 inch thick for the best cooking results.
- Either boneless or bone-in pork chops work; thicker cuts may require cooking in batches.
- Monitor pork temperature with an instant-read thermometer to reach 145°F without overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 4g | 1% |
| Protein | 35g | 70% |
| Fat | 42g | 65% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 180mg | 60% |
| Sodium | 334mg | 14% |
| Potassium | 630mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 761IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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