Cooler weather screams for warm and hearty dinners like Pork Chops with Mushroom Bacon Gravy. Oh yeah!
Bone-in pork chops are transformed into hearty comfort food in this easy recipe. First, we saute some bacon and onions (is there any smell more divine?) Then, the pork chops are given a quick sear while the bacon and onions hang out and exert their savory influence. Next, we add the earthy, dynamic duo of sliced mushrooms and fresh thyme. Now for the decadent factor. We simmer the mushroom/bacon/onion concoction in half & half to create a rich, savory pan gravy. I am not claiming low cal on this recipe my friends, but I am claiming delicious.
Pork Chops with Mushroom Bacon Gravy
Cooking Pork Properly
If you’re anything like me, you know how easy it is to overcook pork. So don’t do it! Here are some basics to remember.
- Even though pork chops usually have a thin edging of fat, they are still considered a lean cut of meat. This means it only takes a few minutes per side to cook them to perfection. You can eat pork with a slight pink tinge. As long as it’s 140 degrees, you’re safe.
- Thickness matters – this recipe calls for 3/4 inch thick pork chops. Steer away from thinner pork chops to avoid overcooking. If thinner pork chops are all you can find, cook only 2-3 minutes per side vs 5 minutes.
- Don’t freak about them not being cooked all the way through after searing. They continue to cook as you keep them warm while making the gravy..
Making Beefy Rice
I confess that cooking rice has always been a bit of a challenge for me until my sweet hubby bought me a rice cooker. For this recipe, I cooked long-grain white rice in my rice cooker using organic beef stock. Then I added a slab of butter and seasoned with salt and pepper. The end result looked like brown rice, which wasn’t what I intended, but it was delish with the mushroom bacon gravy.
Easy Button – you can opt for a package of “ready-rice” or a frozen rice blend that can be zapped in the microwave to make this recipe even easier.
Love Pork Chop Recipes?
Here are a few additional pork chop recipes you can try. I have plenty of options for pork tenderloin as well. Just type “pork tenderloin” in the search box for these yummy recipes.
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Pork Chops With Mushroom Bacon Gravy
Ingredients
- 6 slices bacon, cut into 1/2 inch pieces
- 1 small sweet onion, coarsely chopped
- 4 bone in pork chops, 3/4 inch thick
- 2 tbsp flour
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp chopped fresh thyme (or 1/2 tsp dry)
- 2 cups half and half
- 8 oz. sliced mushrooms
- cooked rice
Instructions
- Cook onion and bacon in large skillet on medium-high heat, stirring occasionally until browned (8 to 10 minutes.)
- Add pork chops, arranging onions and bacon on top of pork chops. Cover and cook for 5 minutes. Turn pork chops, arranging bacon and onions on top again. Reduce heat to medium, cover, and cook for an additional 5 minutes. Remove pork chops and keep warm. (I use a plate and cover them with a pan cover.) Note – the pork chops will continue to increase in temperature as they sit.
- Add mushrooms to bacon and onion mixture in pan and saute for 5 minutes.
- Add flour, thyme, salt and pepper. Cook and stir for 30 seconds.
- Add half and half and simmer the mushroom mixture for 5 minutes or until thickened and mushrooms are tender. Note – Check to see that the pork chops register 140 degrees. If they under 140 degrees, add them back to the pan and simmer gently for a minute. Be sure not to overcook the pork!
- Serve pork chops and mushroom bacon gravy with rice.
This sounds delicious. And GF too.
It does have flour in the recipe, but I know you have flour alternatives you can use for the gravy.
I am finally making this recipe this week. And yes I will be using sweet rice flour instead of wheat flour. It works beautifully to thicken sauces and gravy.
So glad you found a recipe that works for you!