Bacon and Mushroom Smothered Pork Chops

One-Pan Smothered Pork Chops with creamy mushroom, bacon and fresh thyme sauce.  Everything is cooked in one large skillet.  Easy recipe.  Minimal cleanup.

Pork chops are a great cut of meat that can taste really good but they can also be easily overcooked and result in a tough, dry meat. Enter these smothered pork chops. Covered with mushrooms and bacon and a cream sauce with lots of fresh thyme, your pork chops are guaranteed to be tender and moist, and not dry at all. Even if you do overcook them a little, you won’t notice it thanks to the creamy sauce.

What is also great is that you use only basic, common ingredients to make this dish. Just take a look at this picture. These are all the ingredients that go into this recipe:

Bacon and Mushroom Smothered Pork Chops are not only delicious, they also are great meal to make if you have company. Why? Because they are easy to make. And, because they look amazing, without too much effort:

Because there is so much creaminess and so much meat in this recipe, I suggest that you serve simple cooked spinach, or steamed asparagus with this dish.  Or other cooked greens.   Mashed potatoes, or easy scalloped potatoes are also great side dishes to go with these smothered pork chops.  I also suggest that you try this really easy Asiago cheese roasted broccoli recipe – you can roast the broccoli in the oven while your pork chops are cooked on the stove top and you can use any cheese you like, not just Asiago.

Enjoy!

Bacon and Mushroom Smothered Pork Chops

One-Pan Smothered Pork Chops with creamy mushroom, bacon and fresh thyme sauce.  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 tablespoons flour ((use gluten free flour for gluten free version))
• 2/3 cup chicken broth
• 1/2 cup heavy cream

1. 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.

2. 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.

3. 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. Sprinkle 2 tablespoons of flour all over the mushrooms, and stir the flour in on medium heat.

4. 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. 

5. Add back the pork chops and the bacon. Cook on low heat, covered, until the pork chops are cooked through.

6. To serve, top pork chops with mushroom and bacon mixture and with more fresh thyme leaves. 

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