This ain’t your grandma’s pork chop recipe. You won’t be pairing these bad boys with apple sauce. Instead you are going to top that chop with a rich onion & bacon cream sauce. These will knock your socks off!
- 4 bone-in pork chops, 1” thick
- 3/4 lb. bacon
- 2 small onions, thinly sliced
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1/2 tsp. salt
- 2 tsp. chili powder
- 1/4 cup brown sugar
- In a small mixing bowl, combine the brown sugar and chili powder.
- Dust both sides of pork chops with salt.
- Season pork chops generously with half of the brown sugar mixture. Set aside and bring pork chops to room temperature.
- On a plate or cutting board, layout bacon slices and season with the rest of the brown sugar mixture. Chop bacon into 1/4" pieces.
- In a large skillet, cook bacon over medium heat until crisp. Remove bacon from skillet and transfer to a paper towel lined plate to drain.
- Add onion to the bacon grease and cook for 15 - 20 minutes, stirring frequently, until onions are soft and golden brown. Remove onions from the skillet, set aside.
- Increase heat to medium-high heat and add chops to skillet. Sear chops for 4 - 5 minutes on one side until golden brown. Flip chops over and reduce heat to medium and continue to cook for 8-10 minutes or until internal temperature reaches 135°F. Remove from heat and cover with foil.
- Add chicken broth to skillet and scrape up any bits, then add heavy cream and simmer until mixture is thickened, about 2-4 minutes.
- Add onions and bacon to skillet and stir to combine. Simmer for 2 minutes.
- Plate pork chops and top with bacon and onion mixture. Serve warm and Enjoy.