This recipe for Pork Chops with Creamy Bacon Pan Sauce features tender, juicy pork chops paired with a rich and flavorful garlic and bacon cream cheese sauce, all made effortlessly in one pan.
INGREDIENTS
- 2 pounds thick-cut boneless pork chops
- Salt, to taste
- Pepper, to taste
- 6 strips bacon
- 3 cloves garlic, minced
- 1 1/2 cups chicken broth
- 4 ounces cream cheese, cubed, at room temperature
INSTRUCTIONS
- Season the Pork Chops: Generously season both sides of the pork chops with salt and pepper. Set aside.
- Cook the Bacon: Heat a large skillet over medium heat. Cook the bacon until crisp, then transfer it to a plate lined with paper towels. Leave the bacon grease in the skillet. Once cooled, crumble the bacon and set aside.
- Sear the Pork Chops: Increase the heat to medium-high. Sear the pork chops in the bacon grease, cooking until they reach an internal temperature of 140°F to 145°F. This ensures a juicy texture while accounting for carryover cooking. Remove the pork chops from the skillet and set them aside on a plate.
- Prepare the Sauce: Reduce the heat to medium and add the minced garlic to the skillet. Sauté for about 1 minute, or until fragrant, being careful not to burn it. Add the chicken broth, scraping the bottom of the skillet to deglaze and loosen any browned bits.
- Incorporate the Cream Cheese: Bring the broth to a simmer and whisk in the cream cheese. Stir until fully melted and the sauce is smooth and slightly thickened. Season with additional salt and pepper, if needed.
- Combine and Serve: Return the pork chops to the skillet, coating them in the creamy sauce. If the sauce becomes too thick, add a splash of chicken broth to adjust the consistency. Sprinkle the crumbled bacon over the top before serving.
Optional Note: Nutritional values, if provided, are estimates and will vary based on ingredient brands and portion sizes. For precise calculations, use a nutritional calculator with your specific ingredients.
Enjoy your perfectly seared pork chops smothered in rich, creamy bacon sauce!
