Creamy Bacon Pork Chops

In just 30 minutes these creamy bacon pork chops can be on your table! They’re pan seared to perfection and have the most amazing bacon cream sauce.

creamy bacon pork chops in a skillet
How to cook bacon pork chops
Add cut-up bacon to a skillet and cook it over medium-high heat until crispy. Using a splatter guard helps a ton here. Transfer it to a paper towel lined plate, and leave about 2 tablespoons of the bacon grease in the skillet. Sear the pork chops for 3-5 min/side until golden, and transfer to a plate.

`frying bacon and pan searing pork chops in a cast iron skillet

Add the flour to the skillet, then whisk in the chicken broth, lemon juice, and garlic powder. Let it reduce for a minute or two. Stir in the cream, and add the bacon and pork back in. Cook for another 5 minutes or so, until the sauce has thickened up a bit and the pork is cooked through!

making cream sauce for creamy bacon pork chops in a skillet and adding bacon
▢6 strips bacon cut into small pieces
▢4 pork chops see notes
▢Salt & pepper to taste
▢1 tablespoon butter if needed (see step 5)
▢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
▢Fresh parsley chopped (optional, to taste)
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.
You can use boneless pork chops like I did or bone-in. Pork chops that are 0.75-1″ thick will work best for this recipe. Anything much thicker or thinner is likely to end up under or overcooked. If pork chops are large, you may need to sear them in two batches (or just cook 2-3 pork chops and keep the sauce quantity the same).
It’s easy to overcook pork. I recommend using an instant read thermometer to test. Pork that’s 145F and pink inside is safe to consume.

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