Pan-seared pork chops with a creamy mushroom and bacon pan gravy, seasoned with fresh thyme and served with rice
Total Time45 minutesmins
Servings: 4
Author: Adapted from Land O Lakes Treasury of Country Recipes - Pork Chops With Mushroom Pan Gravy
Ingredients
6slicesbacon, cut into 1/2 inch pieces
1smallsweet onion, coarsely chopped
4bone in pork chops, 3/4 inch thick
2tbspflour
1/2tspsalt
1/4tspground black pepper
1tbspchopped fresh thyme (or 1/2 tsp dry)
2cupshalf and half
8oz.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.