Description
Creamy Bacon Pork Chops are a delicious and comforting meal that combines tender, seared pork chops with a rich, creamy sauce loaded with crispy bacon bits. This recipe offers a perfect balance of smoky, savory flavors enhanced by a velvety sauce made from chicken broth, cream, and a hint of lemon. It’s quick and simple to prepare, making it an ideal weeknight dinner that feels indulgent without requiring much fuss.
Ingredients
Scale
Meat and Seasoning
- 4 pork chops (up to 1 inch thick)
- Salt & pepper, to taste
Bacon and Butter
- 6 strips bacon, cut into small pieces
- 1 tablespoon butter (optional, see instructions)
Sauce
- 1 tablespoon flour
- 1/2 cup low-sodium chicken broth
- 1/2 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- 3/4 cup heavy whipping cream
Garnish
- Fresh parsley, chopped (optional, to taste)
Instructions
- Prepare the Pork: Remove the pork chops from the fridge 15-30 minutes before cooking to bring them to room temperature, which helps with even cooking.
- Cook the Bacon: Cut bacon strips into small pieces and add to a skillet. Cook over medium-high heat for about 10 minutes until the bacon is crispy. Transfer bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the skillet.
- Season the Pork Chops: Pat pork chops dry with a paper towel to remove moisture; then season both sides with salt and pepper to taste.
- Sear the Pork Chops: Add the pork chops to the skillet with the bacon fat and cook over medium-high heat for 3-5 minutes per side—3 minutes for thinner chops or 5 minutes for up to 1 inch thick—until nicely browned. Transfer them to a plate once seared.
- Make the Roux: Assess the skillet; if it looks dry, add 1 tablespoon of butter. Otherwise, sprinkle the flour into the bacon fat and stir it continuously, cooking for about 30 seconds to remove the raw flour taste.
- Add Liquids and Seasonings: Whisk in the chicken broth, lemon juice, and garlic powder. Stir and cook for about one minute until the mixture is slightly reduced.
- Add Cream: Stir the heavy whipping cream into the skillet and combine well.
- Combine and Finish Cooking: Return the cooked bacon and pork chops along with any juices from the plate back to the skillet. Cook together for another 3-5 minutes, allowing the sauce to thicken and the pork to fully cook through. Make sure the sauce bubbles gently without boiling vigorously; the internal temperature of the pork should reach at least 145°F.
- Final Seasoning and Serving: Taste the sauce and adjust salt and pepper as needed. Optionally, sprinkle freshly chopped parsley over the top before serving for a fresh burst of flavor and color.
Notes
- Bringing pork chops to room temperature before cooking ensures even doneness.
- Use kitchen shears to quickly cut bacon into pieces.
- Thickness of pork chops affects cooking time; thinner chops require less time.
- Monitor sauce bubbling to avoid boiling cream, which can cause separation.
- Rest the pork chops after cooking to allow juices to redistribute for more tenderness.
