This hearty skillet main is quick enough for a weeknight but fancy enough for company.
Creamy Garlic Bacon Pork Chops
Makes 4 servings
- 4 (8-ounce) bone-in pork chops
- 2 teaspoons kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 6 slices thick-cut bacon, chopped
- 1 small yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1½ teaspoons chopped fresh rosemary
- ½ cup dry white wine
- 1½ cups heavy whipping cream
- 2 tablespoons Dijon mustard
- ½ cup shredded Parmesan cheese
- Garnish: chopped fresh rosemary
- Sprinkle pork chops with 1½ teaspoons salt and ½ teaspoon pepper. Let stand at room temperature for 15 minutes.
- In a 12-inch cast-iron skillet, cook bacon over medium-high heat, stirring occasionally, until crisp, 10 to 12 minutes. Remove using a slotted spoon, and let drain on paper towels. Reserve 2 tablespoons drippings in skillet. Add pork chops; cook until browned, turning once, about 3 minutes per side. Remove from pan.
- Add onion; cook, stirring occasionally, until tender, about 5 minutes. Add garlic and rosemary; cook until fragrant, about 1 minute. Add white wine; cook until reduced by half, about 1 minute. Stir in cream, mustard, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper; bring to a simmer. Reduce heat to medium; cook, stirring occasionally, until slightly thickened, about 3 minutes. Whisk in cheese until smooth.
- Add pork chops; continue cooking until a food thermometer inserted registers 150° and sauce is thickened, about 10 minutes more. Stir in bacon before serving. Garnish with rosemary, if desired.