Description
Braised Pork Chops with Bacon and Onion Gravy
Ingredients
For the Pork Chops:
4 bone-in pork chops (about 1 inch thick)
Salt and pepper to taste
1/2 cup all-purpose flour (for dredging)
2 tbsp olive oil
For the Gravy:
4 slices thick-cut bacon (chopped)
1 medium onion (sliced)
2 cloves garlic (minced)
1/2 cup chicken broth
1/2 cup beef broth
1/2 cup heavy cream
1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
1 tbsp butter (optional, for extra richness)
Directions
Prepare the Pork Chops: Season pork chops with salt and pepper. Dredge them in flour, shaking off any excess.
Sear the Pork Chops: Heat olive oil in a skillet over medium-high heat. Sear the pork chops for 3-4 minutes on each side until golden brown. Remove and set aside.
Cook the Bacon and Onions: In the same skillet, cook the chopped bacon until crispy. Remove and set aside. Add the sliced onions to the skillet and sauté in the bacon drippings until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute.
Make the Gravy: Deglaze the skillet with chicken and beef broth, scraping up any browned bits. Stir in heavy cream and thyme. Let it simmer for 5 minutes to thicken slightly.
Combine and Braise: Return the pork chops and bacon to the skillet. Spoon the gravy over the chops, cover, and simmer on low heat for 20-25 minutes until the pork is tender.
Serve: Plate the pork chops with a generous spoonful of gravy. Pair with mashed potatoes or roasted vegetables for a comforting meal.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 480 kcal per serving
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Step-by-Step Guide
Follow these detailed steps for perfect results. First, pat the pork chops dry with paper towels before seasoning; this ensures a good sear. When dredging in flour, press lightly to coat evenly, then place them on a wire rack for 5 minutes to let the coating set. For searing, ensure your skillet is hot before adding the oil—the chops should sizzle immediately. After removing them, don’t clean the pan; those browned bits are flavor gold. When making the gravy, let it simmer uncovered for the full 5 minutes to reduce and concentrate. Finally, when braising, keep the heat at a bare simmer and check for doneness with a meat thermometer (145°F internal temperature).
Serving Suggestions
This rich dish pairs beautifully with sides that can soak up the delicious gravy. Creamy mashed potatoes or buttery polenta are classic choices. For a lighter option, try roasted Brussels sprouts, green beans, or a crisp apple and fennel salad to cut through the richness. A crusty baguette is also perfect for mopping up every last drop of the bacon-onion gravy.
How-to Summary
Season and flour pork chops, then sear until golden. Remove chops and cook bacon until crispy, then sauté onions and garlic in the drippings. Create a gravy by deglazing the pan with broths, then adding cream and thyme. Return chops and bacon to the skillet, cover, and braise on low heat until the pork is tender and cooked through.
Frequently Asked Questions
Can I use boneless pork chops? Yes, but reduce the braising time to 15-20 minutes, as they cook faster and can dry out more easily than bone-in chops.
How can I make the gravy thicker? If your gravy is too thin after simmering, create a quick slurry by mixing 1 tablespoon of flour with 2 tablespoons of cold water. Whisk it into the simmering gravy and cook for 2-3 more minutes.
What’s a good substitute for heavy cream? Full-fat coconut milk or a mixture of half milk and half sour cream can work, though the flavor and richness will vary slightly.
Can I make this dish ahead of time? Absolutely. The flavors often improve overnight. Let it cool completely, store in an airtight container in the fridge, and reheat gently on the stovetop, adding a splash of broth if needed.
My pork chops turned out tough. What happened? Tough chops are usually a sign of overcooking. Ensure you are braising at a very low simmer, not a boil, and use a meat thermometer to avoid going past 145°F internally.
Common Mistakes to Avoid
- Overcrowding the Skillet: Sear chops in batches if necessary. Crowding steams them instead of creating a proper crust.
- Using Cold Chops: Let chops sit at room temperature for 15-20 minutes before cooking for more even searing and braising.
- Skipping the Deglazing: Scraping up the fond (browned bits) after searing is crucial for building deep flavor in the gravy.
- Boiling During Braising: A gentle simmer is key. A rolling boil will make the pork tough and the gravy potentially greasy.
Conclusion
This recipe for Braised Pork Chops with Bacon and Onion Gravy transforms simple ingredients into an extraordinary comfort food meal. The technique of searing, building a flavorful gravy, and gentle braising results in incredibly tender pork smothered in a rich, savory sauce. By following the detailed guide and avoiding common pitfalls, you can consistently create a restaurant-worthy dish that is sure to become a family favorite. Its versatility in pairing and make-ahead potential makes it perfect for both weeknight dinners and special occasions.