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Pork Chops with Creamy Bacon Pan Sauce

Pork chops with creamy bacon pan sauce featuring smoky cream, crispy bacon bits, and caramelized shallots. This skillet pork chops recipe sears thick, bone-in chops and simmers them in a rich bacon cream sauce until heated through.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

bone-in pork chops
  • 4 count 4 bone-in pork chops (1 inch thick)
salt and pepper
  • 1 Salt and pepper to taste
olive oil
  • 2 tbsp olive oil
bacon
  • 6 slices bacon, diced Dice into small pieces for crispy bits in the sauce.
shallots
  • 2 count shallots, finely diced
garlic
  • 3 cloves garlic, minced
chicken broth
  • 0.5 cup chicken broth
heavy cream
  • 1 cup heavy cream
Dijon mustard
  • 1 tsp Dijon mustard
fresh chives
  • 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 2 tablespoons olive oil in a skillet over medium-high heat and sear the chops for 4–5 minutes per side until golden, then set aside.
Make the bacon pan sauce
  1. Cook the diced bacon in the same pan until crispy, then remove the bacon while leaving 1 tablespoon drippings in the skillet.
  2. Sauté the shallots in the drippings for 2 minutes, stirring until softened and slightly caramelized.
  3. Add the minced garlic and cook for 30 seconds, just until fragrant.
  4. Pour in the chicken broth and simmer for 2 minutes, scraping up browned bits from the pan.
  5. Stir in the heavy cream and Dijon mustard, then simmer for 4 minutes until the sauce thickens and coats the back of a spoon.
Finish and serve
  1. Return the pork chops to the sauce and simmer for 3–4 minutes until heated through, turning once if needed.
  2. Stir the bacon bits back into the sauce, then top the chops with chopped fresh chives before serving.

Notes

For best browning, pat the pork chops dry and keep them spaced in the skillet so they sear rather than steam. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet over low heat with a splash of cream or broth to loosen the sauce. Freezing is not recommended because the cream sauce can separate. For a lower-fat option, use half-and-half instead of heavy cream (the sauce will be slightly thinner).