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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 thick bacon-cream reduction with caramelized shallots. Expect a smoky, rich texture with crispy bacon bits and fresh chives on top.
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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
  

Pork chops
  • 4 bone-in pork chops About 1 inch thick.
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
  • 2 tbsp olive oil For searing.
Creamy bacon pan sauce
  • 6 slices bacon Dice the bacon.
  • 2 shallots Finely diced.
  • 3 cloves 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 skillet over medium-high heat and sear the chops for 4–5 minutes per side until golden, then set aside.
Cook bacon and aromatics
  1. Cook the diced bacon in the same pan over medium-high heat until crispy. Remove the bacon but leave about 1 tablespoon drippings in the pan.
  2. Sauté the shallots in the drippings over medium heat for 2 minutes. Add the garlic and cook for 30 seconds.
Make the creamy bacon sauce
  1. 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.
  2. Return the pork chops to the sauce and simmer for 3–4 minutes until heated through. Stir in the bacon bits and cook 1 minute to warm through.
  3. Top with fresh chives before serving. Spoon the creamy bacon pan sauce over the chops.

Notes

For best texture, keep the sauce at a steady simmer (not a hard boil) so the cream stays smooth; if it thickens too much, loosen with a splash of broth. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet over low heat until warmed through. Freezing is not recommended due to cream texture. If you want a lighter option, use half-and-half instead of heavy cream (the sauce will be thinner and may need a couple extra minutes to thicken).