If you're looking for a new way to cook pork chops instead of just salting and peppering them before tossing them in the oven, then this recipe is sure to excite you. While it's not a slow cooker recipe, making this recipe isn't much more difficult than placing everything in the slow cooker. In fact, you will likely enjoy making these pork chops so much that time will go by quickly, and it will soon be time to enjoy these scrumptious chops!
Ingredients
6strips of bacon, chopped
2lbpork chops
1 - 8ozSliced Mushrooms
3tbspminced garlic
2tbspdried thyme
1tbspolive oil
2tbspflour
⅔Cchicken broth
½Cheavy whipping cream
Salt and Pepper
Bechamel Sauce Ingredients
4tbspunsalted butter
4tbspflour
2Cwhole milk
1tspnutmeg
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