Spice up pork chops seared in bacon fat with a delicious creamy pan sauce.

Pork Chops with Creamy Bacon Pan Sauce

Pork Chops with Creamy Bacon Pan Sauce. (Stacey Little / Southern Bite)

Click here for the original recipe.

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.”