These creamy bacon mushroom pork chops turn an ordinary weeknight dinner into something special — juicy seared pork chops baked in a rich, velvety mushroom sauce loaded with crispy bacon. With just a handful of simple ingredients, this one-skillet wonder delivers maximum comfort with minimum fuss.
Ingredients
- 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 your oven to 375°F (190°C). Season the pork chops with salt and pepper on both sides.
- In a large oven-safe skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pan.
- Increase the heat to medium-high. Add the olive oil and sear the pork chops for 3-4 minutes per side, until golden brown. Remove and set aside.
- In the same skillet, add the sliced mushrooms and cook 5-7 minutes until tender and browned. Add the minced garlic and cook 1 minute more, until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Stir in the heavy cream and the dried thyme or rosemary, if using, and bring to a simmer.
- Return the pork chops and cooked bacon to the skillet, spooning some of the mushroom sauce over each chop. Transfer the skillet to the preheated oven and bake 15-20 minutes, until the pork chops reach an internal temperature of 145°F (63°C).
- Remove from the oven and let rest 5 minutes before serving. Spoon extra mushroom sauce over the chops.
Creamy, savory, and oh-so satisfying — these bacon mushroom pork chops are pure dinner perfection. Enjoy!
