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In just 30 minutes these creamy bacon pork chops can be on your table! They’re pan seared to perfection and have the most amazing bacon cream sauce.

I have a feeling you’ll also love my Creamy Garlic Pork Chops. It’s one of my most beloved boneless pork chop recipes.

creamy bacon pork chops in a skillet

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

creamy bacon pork chops with mashed potatoes and Brussels sprouts

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.
close-up of creamy bacon pork chops in a skillet

Questions about these pork chops? Let me know in the comments below! And tag me #saltandlavender on Instagram if you’ve made one of my recipes!

creamy bacon pork chops in a skillet
5 from 17 votes

Creamy Bacon Pork Chops

In just 30 minutes these creamy bacon pork chops can be on your table! They're pan seared to perfection and have the most amazing bacon cream sauce.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

Ingredients 

  • 6 strips bacon cut into small pieces
  • 4 pork chops see notes
  • Salt & pepper to taste
  • 1 tablespoon butter if needed (see step 5)
  • 1 tablespoon flour
  • 1/2 cup low-sodium chicken broth
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon garlic powder
  • 3/4 cup heavy/whipping cream
  • Fresh parsley chopped (optional, to taste)

Instructions 

  • Take the pork out of the fridge about 15-30 minutes prior to starting the recipe if possible.
  • Cut the bacon up and add it to a skillet (I use kitchen shears to make this fast). Cook over medium-high heat until crispy (about 10 minutes). Transfer the bacon to a paper towel lined plate, and leave about 2 tablespoons of the fat in the skillet.
  • Pat the pork chops dry with paper towel and then season them with salt & pepper.
  • Add the pork chops to the skillet and cook them for 3-5 minutes/side (3 minutes for thinner chops and 5 minutes for pork chops up to 1" thick). Once the pork chops are seared, transfer them to a plate.
  • If the pan is looking fairly dry, add in a tablespoon of butter, but if there's still some bacon fat left in the pan, go ahead and sprinkle the flour in, stir it, and cook for about 30 seconds.
  • Whisk the chicken broth, lemon juice, and garlic powder in. Stir and let it cook for about a minute or until noticeably reduced.
  • Stir in the cream.
  • Add the bacon and pork back in (along with any juices left on the plate) and cook for another 3-5 minutes or until the sauce has thickened up a bit (let the sauce bubble a bit but not furiously boil) and the pork chops are fully cooked through (145F minimum). Keep in mind the pork's temperature will continue to rise, so if it's close, take it off the heat and let it rest for a few minutes before serving.
  • Season the sauce with extra salt & pepper if needed and top with chopped parsley if using.

Notes

  • You can use boneless pork chops like I did or bone-in. Pork chops that are 0.75-1″ thick will work best for this recipe. Anything much thicker or thinner is likely to end up under or overcooked. If pork chops are large, you may need to sear them in two batches (or just cook 2-3 pork chops and keep the sauce quantity the same).
  • It’s easy to overcook pork. I recommend using an instant read thermometer to test. Pork that’s 145F and pink inside is safe to consume.

Nutrition

Calories: 537kcal, Carbohydrates: 4g, Protein: 35g, Fat: 42g, Saturated Fat: 20g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 180mg, Sodium: 334mg, Potassium: 630mg, Fiber: 1g, Sugar: 1g, Vitamin A: 761IU, Vitamin C: 1mg, Calcium: 43mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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5 from 17 votes (3 ratings without comment)

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42 Comments

  1. Dihann Lehman says:

    5 stars
    This was so good, and easy.
    Thanks

    1. Natasha says:

      Thank you, Dihann! Glad you liked it!

  2. Jess says:

    5 stars
    I made this for my boyfriend last night and he said he’s ready to marry me! Lol! Made with mashed red potatoes and a cold beer…BEST EVER!!!

    1. Natasha says:

      Haha love that!! πŸ˜€ Thanks, Jess!

  3. Tina R says:

    Awesome! Made 2nd time with boneless thighs and just as good!😁

    1. Natasha says:

      Excellent!!

  4. Christy says:

    5 stars
    This was absolutely amazing!!! My family absolutely loved it!! Will definitely make it again!! Thank you 😊

    1. Natasha says:

      You’re very welcome!!

    2. Jennifer Grove says:

      Pork chops are my husband’s least a favorite dinner. I made this and boom knocked his socks off. Thank you and this is going in our recipe box to make frequently. Easy and delicious thanks again.

      1. Natasha says:

        That’s amazing! πŸ˜€ You’re very welcome!

  5. Stephanie says:

    5 stars
    I made this for the first time tonight and it was SO good! I may or may not have scraped the leftover sauce out of the skillet and enjoyed it before doing dishes. πŸ˜‚

    1. Natasha says:

      I love that haha! Thanks, Stephanie!

    2. Vivian says:

      Im sure it will be very good πŸ˜ŠπŸ‘

  6. Rachel says:

    Can this be made in the crockpot?

    1. Miranda @ Salt & Lavender says:

      Hi Rachel! You’d have to fry the bacon separately and sear the pork chops separately, so I’m not sure what the benefit would be since it’s an easy stovetop recipe. Cream also doesn’t do great in the Crockpot.

    2. Madison says:

      Yes you absolutely can! Just add the heavy cream when it’s almost finished cooking. I prefer crock pot pork chops they are a lot more tender. Just cook the bacon at a different time then add towards the end.

  7. JaneFitton says:

    OMG! So good!!!

    1. Natasha says:

      Thank you!!

  8. Sara Blankenship says:

    Tried this this evening and we all felt so fancy with this beautifully delicious meal.

    1. Natasha says:

      Aww thank you, Sara!! πŸ˜€