Why you'll love it

Have you ever thought to pair bacon with pork? I did, and the results are spectacular. Like, SO good. Bacon makes everything better, and this easy pork chop recipe is no exception. It's rich, decadent, and all-around comforting. Stroke of genius, if I do say so myself. I'm so excited to share it with you guys.

You get a perfect sear on the pan fried pork chops, and the creamy bacon sauce is irresistible. This feels fancy, but it's a quick weeknight dinner. The same goes for my Creamy Bacon Chicken recipe, which actually inspired this one, and it's a hassle-free skillet meal as well!

Everything you'll need

Bacon - one of the key ingredients! If using thick cut bacon, you can get away with using 4-5 slices instead of 6.

Pork chops - I used boneless pork chops. If you want to use bone-in pork chops, you will likely need to brown them in two batches since they are quite large. Or just make 2 or 3 and keep the sauce quantity the same.

Butter and flour - to make a quick roux

Chicken broth - to infuse even more savory flavor into the sauce

Lemon juice - a little bit of acidity gives a bright, zesty element

Garlic powder - I can't resist adding garlicky flavor

Cream - heavy cream is essential to our luxurious sauce. Don't sub it for anything else if you can avoid it!

Parsley - it's optional, but fresh parsley makes a lovely garnish and gives a pop of freshness

How to cook bacon pork chops

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

`frying bacon and pan searing pork chops in a cast iron skillet

Add cut-up bacon to a skillet and cook it over medium-high heat until crispy. Using a splatter guard helps a ton here. Transfer it to a paper towel lined plate, and leave about 2 tablespoons of the bacon grease in the skillet. Sear the pork chops for 3-5 min/side until golden, and transfer to a plate.

making cream sauce for creamy bacon pork chops in a skillet and adding bacon

Add the flour to the skillet, then whisk in the chicken broth, lemon juice, and garlic powder. Let it reduce for a minute or two. Stir in the cream, and add the bacon and pork back in. Cook for another 5 minutes or so, until the sauce has thickened up a bit and the pork is cooked through!

Tips for success

This recipe works best with pork chops that are 0.75-1" thick. Use an instant read meat thermometer to quickly check if they're done or not, and keep in mind that their temperature will continue to rise once you take them off the heat. It's easy to overcook pork!

As always, be aware that substituting the cream for something with a lower fat content may not yield desired results. The sauce may end up thinner and/or break.

You could sub the chicken broth (half or all of it) with dry white wine for a special touch. Pinot grigio or sauvignon blanc would be great.

What to serve with this dish

You can't go wrong with Easy Garlic Mashed Potatoes or Roasted Red Potatoes.

I also like to serve it with buttered Brussels sprouts, but many veggies would work including my tasty Roasted Green Beans.

A light side salad goes well too since the sauce is quite rich. Try my Super Simple Parmesan Arugula Salad!

Leftovers and storage

While this is best when eaten immediately, leftover pork chops will keep in the fridge for 3-4 days if stored properly in an airtight container.

Reheat in a saucepan over a low heat. The sauce might need a splash of additional cream to revive it.

I wouldn't recommend freezing this since it has a dairy-based sauce.