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Pork Chops with Creamy Bacon Pan Sauce

Pork chops with creamy bacon pan sauce are seared until golden, then simmered in a smoky, rich cream-and-broth sauce with caramelized shallots. This skillet pork dinner finishes with crisp bacon bits and fresh chives for a thick, glossy bacon cream sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 bone-in pork chops 1 inch thick
  • salt and pepper to taste
Bacon sauce base
  • 2 tbsp olive oil
  • 6 slices bacon diced
  • 2 shallots finely diced
  • 3 garlic minced
  • 0.5 cup chicken broth
  • 1 cup heavy cream
  • 1 tsp Dijon mustard
  • 1 tbsp fresh chives chopped

Equipment

  • 1 cast iron skillet

Method
 

Sear the pork chops
  1. Season the pork chops with salt and pepper. Heat olive oil in a cast iron skillet over medium-high heat and sear the chops for 4–5 minutes per side until golden, then set aside.
Crisp the bacon
  1. Cook the diced bacon in the same skillet until crispy. Remove the bacon, but leave about 1 tablespoon of drippings in the pan.
Build the creamy bacon pan sauce
  1. Sauté the shallots in the drippings for 2 minutes. Add the garlic and cook for 30 seconds.
  2. Pour in the chicken broth and simmer for 2 minutes. Stir in the heavy cream and Dijon mustard, then simmer for 4 minutes until thickened.
Finish and serve
  1. Return the pork chops to the sauce and simmer for 3–4 minutes until heated through. Stir in the crispy bacon bits and top with fresh chives before serving.

Notes

For best browning, pat the pork chops dry before seasoning and don’t move them for the first 4–5 minutes of searing. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet over low heat until warmed through. Freezing is not recommended because the cream sauce can break. For a lighter option, use half-and-half in place of heavy cream and simmer a minute or two longer to thicken.