Creamy Garlic Bacon Pork Chops

I absolutely love the Southern Cast Iron food magazine. Each page has yet another delicious recipe to try.  

I adapted this recipe slightly. I had frozen boneless pork chops in the freezer. So instead of 4 bone-in pork chops, I cooked 6 boneless.

The sauce with this dish is incredibly flavorful with the addition of garlic, bacon, a hint of rosemary, and heavy cream.

Once again, easy enough for a weeknight--special enough for company.

4 (8 oz.) bone-in pork chops 

2 t. kosher salt, divided

1 t. ground black pepper, divided

6 slices thick-cut bacon, chopped

1 small yellow onion, thinly sliced

4 cloves garlic, minced

1 1/2 t. chopped fresh rosemary

1/2 cup dry white wine

1 1/2 cups heavy whipping cream

2 T. Dijon mustard

1/2 cup shredded Parmesan cheese

Garnish:  chopped fresh rosemary

Sprinkle pork chops with 1 1/2 t. salt and 1/2 t. pepper.  Let stand at room temperature for 15 minutes.

In a 12-inch cast-iron skillet, cook bacon over medium-high heat, occasionally stirring, until crisp, 10 - 12 minutes.  Remove using a slotted spoon and let drain on paper towels.  Reserve 2 T. drippings in skillet.

Add pork chops; cook until browned, turning after about 3 minutes per side.  Remove from pan.

Add onion; cook, occasionally stirring, 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 1/2 t. salt and remaining 1/2 t. pepper; bring to a simmer.  Reduce heat to medium; cook, occasionally stirring until slightly thickened, about 3 minutes.  Whisk in cheese until smooth.

Add pork chops; continue cooking until food thermometer inserted registers 150 degrees F. and sauce is thickened, about 10 minutes more.

Stir in bacon before serving.  Garnish with rosemary if desired.

I served over cauliflower rice with green beans.

DISCLAIMER:

1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment. 

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.

3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.  About those affiliate links:  If you click it and make a purchase, the owner of this website will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.