This recipe for Pork Chops with Creamy Bacon Pan Sauce combines juicy pork chops with an easy garlic and bacon cream cheese pan sauce.
This post is sponsored by the Iowa Pork Producers Association, but all thoughts an opinions are my own – just as always.
Y’all, just look at those chops. Just look at them. I’ll wait while you wipe the drool from your chin.
Heather always tells me I can’t say my own food is good, but these chops are freakin’ amazing.
These thick-cut, perfectly seasoned chops are seared in bacon fat and bathed in a decadent cream cheese based sauce with fresh garlic and bacon. If you’re one of those “pork chops aren’t my favorite” types of people, you just need to try this recipe.
Pork chops are an affordable, accessible, and easy-to-cook protein that are perfect for busy weeknights because they cook so quickly. But I often hear from readers about them avoiding pork chops because they’re dry.
The reality is that dryness is all about cooking and nothing about the protein itself.
A great thing about serving your family pork is that when you do that, you are supporting family farms in Iowa and across the United States. Did you know that more than 1/3 of the pork in the US is raised in Iowa?
And lean pork not only provides a host of vitamins and minerals, but has fat and saturated fat levels equivalent to skinless chicken.
Whether you’re serving it up via this dish, my Slow Cooker Carnitas, White BBQ Sauce Grilled Pork Tenderloin, Slow Cooker Pork Tips, or my Sheet Pan Brown Sugar Garlic Pork Loin Filet, pork is a healthy, delicious option to liven up the boring dinner rotation.
Pork Chops with Creamy Bacon Pan Sauce
- 2 pounds thick-cut boneless pork chops
- 6 strips bacon
- 3 cloves garlic, minced
- 1 1/2 cups chicken broth
- 4 ounces cream cheese, cubed, room temperature
- Season the pork chops on both sides with salt and pepper and set aside.
- In a large skillet over medium heat, cook the bacon until crisp. Remove the bacon from the pan, leaving the bacon grease in the pan. Cool and crumble the bacon.
- Cook the pork chops in the bacon grease over medium-high heat, being sure to get a good sear on each side. Cook the pork chops until they reach an internal temperature of about 145°F. Be cautious not to overcook. Keep in mind that the carryover heat will continue to cook the pork chops, so I will often cook them to about 140°F and allow that carryover heat to continue cooking them once I've removed them from the pan. Remove the pork chops from the pan onto a plate and set aside.
- Reduce the heat to medium and add the garlic. Cook for about 1 minute or until fragrant, being cautious not to burn the garlic. Add the chicken broth and scrape the bottom of the skillet to loosen the browned bits.
- Bring the broth to a simmer and add the cream cheese. Use a whisk to mix well and cook until the cream cheese has melted and the sauce is smooth and thickened. Add additional salt and pepper to taste.
- Return the pork chops to the pan and coat them in the sauce. Add additional broth if the sauce gets too thick. Sprinkle the crumbled bacon over the top and serve.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.