4 bone-in pork chops
4 slices thick-cut bacon, chopped
1 cup sliced mushrooms (cremini or button)
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup chicken broth (or vegetable broth)
1/4 cup heavy cream
1 teaspoon dried thyme or rosemary (optional)
Salt and pepper to taste
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare the Pork Chops: Season the pork chops with salt and pepper on both sides.
Cook the Bacon: In a large, oven-safe skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the rendered fat in the pan.
Sear the Pork Chops: Increase the heat to medium-high. Add olive oil to the skillet and sear the pork chops for about 3-4 minutes per side, or until golden brown. Remove the pork chops from the skillet and set aside.
Cook the Mushrooms: In the same skillet, add sliced mushrooms and cook until they are tender and browned, about 5-7 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
Deglaze the Pan: Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Stir in the heavy cream and dried thyme or rosemary if using. Bring the mixture to a simmer.
Combine and Bake: Return the pork chops and cooked bacon to the skillet. Spoon some of the mushroom sauce over each pork chop. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Serve: Remove the skillet from the oven and let the pork chops rest for 5 minutes before serving. Spoon additional mushroom sauce over the chops.
Storage Methods
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