Bacon Mushroom Smothered Pork Chops

Hands down the best pork chops ever!!! Bacon Mushroom Smothered Pork Chops in a creamy sauce of bacon and mushrooms.

Smothered Pork Chops with a creamy mushroom, bacon, and fresh thyme sauce. Everything is cooked in one large skillet. Easy recipe. Minimal cleanup.

SO GOOD! Absolutely good my husband enjoyed it!

Ingredients:

6 strips of bacon, chopped

2 lb pork chops

1 – 8oz Sliced Mushrooms

3 tbsp minced garlic

2 tbsp dried thyme

1 tbsp olive oil

2 tbsp flour

⅔ C chicken broth

½ C heavy whipping cream

Salt and Pepper

Bechamel Sauce Ingredients

4 tbsp unsalted butter

4 tbsp flour

2 C whole milk

1 tsp nutmeg

How to make Bacon Mushroom Smothered Pork Chops:

Step 1. Using a large pan over medium heat, cook the bacon until crispy

Step 2. Remove the bacon and place it onto a plate and set it aside

Step 3. Season the pork chops with salt and pepper

Step 4. Using the same pan, cook the pork chops over medium heat until cooked all the way through

Step 5. Place onto another plate and set aside

Step 6. Using the same pan, add the mushrooms, minced garlic, and olive oil over medium to high heat

Step 7. Mix in the dried thyme and flour

Step 8. Add the chicken broth and bring the mixture to a boil, stir consistently until smooth

Step 9. Mix in the heavy whipping cream and stir until combined

Step 10. Your mixture should become thick

Step 11. Set aside

Directions Bechamel Sauce:

Step 1. Using a small pot, melt the butter

Step 2. Once the butter is melted, whisk in the flour

Step 3. Whisk in the milk until combined and thick

Step 4. Remove from pot and side aside

Step 5. Remove the mushroom mixture from the castiron pan

Step 6. Place the pork chops, chopped bacon, and half of the mushroom mixture into the castiron

Step 7. Gently fold in the remaining mushroom mixture into the bechamel sauce

Step 8. Pour the sauce over the pork chops

Step 10. Serve and enjoy!

Now, remember to save this recipe on Pinterest for later 🙂

Bacon Mushroom Smothered Pork Chops

5 from 1 vote

Review Recipe

Ingredients 

• 6 strips of bacon, chopped
• 2 lb pork chops
• 1 - 8 oz Sliced Mushrooms
• 3 tbsp minced garlic
• 2 tbsp dried thyme
• 1 tbsp olive oil
• 2 tbsp flour
• ⅔ C chicken broth
• ½ C heavy whipping cream
• Salt and Pepper

Bechamel Sauce Ingredients

• 4 tbsp unsalted butter
• 4 tbsp flour
• 2 C whole milk
• 1 tsp nutmeg

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Instructions

• Using a large pan over medium heat, cook the bacon until crispy
• Remove the bacon and place onto a plate and set aside
• Season the pork chops with salt and pepper
• Using the same pan, cook the pork chops over medium heat until cooked all the way through
• Place onto another plate and set aside
• Using the same pan, add the mushrooms, minced garlic and olive oil over medium to high heat
• Mix in the dried thyme and flour
• Add the chicken broth and bring the mixture to a boil, stir consistently until smooth
• Mix in the heavy whipping cream and stir until combined
• Your mixture should become thick
• Set aside

Bechamel Sauce Directions:

• Using a small pot, melt the butter
• Once the butter is melted, whisk in the flour
• Whisk in the milk until combined and thick
• Remove from pot and side aside
• Remove the mushroom mixture from the castiron pan
• Place the pork chops, chopped bacon and half of the mushroom mixture into the castiron
• Gently fold in the remaining mushroom mixture into the buschamel sauce
• Pour the sauce over the pork chops
• Serve and enjoy

Author: Laura

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