Bacon and Mushroom Smothered Pork Chops from Julia's Album
One-Pan Smothered Pork Chops with creamy mushroom, bacon and fresh thyme sauce. Use boneless pork loin chops. Everything is cooked in one large skillet. Easy recipe. Minimal cleanup.
- 6 strips bacon , uncooked
- 2 lb pork loin chops , boneless (3 or 4 pork chops, depending on size)
- salt and pepper
- 8 oz mushrooms , sliced
- 2 garlic cloves , minced
- 5 sprigs fresh thyme , just leaves
- 1 tablespoon olive oil
- 2/3 cup chicken broth
- 1/2 cup heavy cream
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Chop bacon into smaller bites. In a large skillet, cook on medium heat until the bacon is cooked. Remove bacon from the pan to a plate, leaving the fat in.
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Season pork chops with salt and pepper. In the same pan, on high-medium heat, cook pork chops 4 minutes on each side in bacon fat, until nicely seared. Reduce heat to medium midway through cooking. Remove the pork chops to a plate from the pan.
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Add sliced mushrooms and minced garlic to the same pan. If needed, add 1 tablespoon olive oil. Season with salt. Sprinkle with fresh thyme leaves. Cook on medium heat for about 5 minutes, stirring, until mushrooms soften and release juices.
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Add chicken broth and raise the heat to bring to boil, constantly stirring. You should have a smooth slurry from the flour and the chicken broth. Add heavy cream and stir it in while boiling until everything is smooth. Then reduce heat to low.
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Add back the pork chops and the bacon. Cook on low heat, covered, until the pork chops are cooked through.
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To serve, top pork chops with mushroom and bacon mixture and with more fresh thyme leaves.
Ref: https://juliasalbum.com/bacon-and-mushroom-smothered-pork-chops/
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