Recipe: Pork Chops with Creamy Bacon Pan Sauce

Pork Chops with Creamy Bacon Pan Sauce. (Stacey Little)
Spice up pork chops seared in bacon fat with a delicious creamy pan sauce.
Pork Chops with Creamy Bacon Pan Sauce
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Prep time: 15 minutes
Cook time: 25 minutes
Serves: 6
Ingredients
- 2 pounds thick-cut boneless pork chops
- salt
- pepper
- 6 strips bacon
- 3 cloves garlic, minced
- 1½ cups chicken broth
- 4 ounces cream cheese, cubed, room temperature
Instructions
- Season the pork chops on both sides with salt and pepper and set aside.
- In a large skillet over medium heat, cook the bacon until crisp.
- Remove the bacon from the pan, leaving the bacon grease in the pan.
- Cool and crumble the bacon.
- Cook the pork chops in the bacon grease over medium-high heat, being sure to get a good sear on each side. Cook the chops until they reach an internal temperature of about 145 degrees. Be cautious not to overcook. I often cook them to about 140 degrees and allow the carryover heat to continue cooking them once I’ve removed them from the pan.
- Remove the pork chops from the pan onto a plate and set aside.
- Reduce the heat to medium and add the garlic. Cook for about 1 minute or until fragrant, being cautious not to burn the garlic.
- Add the chicken broth and scrape the bottom of the skillet to loosen the browned bits.
- Bring the broth to a simmer and add the cream cheese. Use a whisk to mix well and cook until the cream cheese has melted and the sauce is smooth and thickened.
- Add salt and pepper to taste.
- Return the pork chops to the pan and coat them in the sauce.
- Add more broth if the sauce gets too thick.
- Sprinkle the crumbled bacon over the top and serve.
This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”