This pork chop recipe is topped with a delicious, decadent, creamy, bacon, mushroom sauce. A one skillet meal perfect for a busy weeknight dinner or a special occasion.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4

Ingredients:
1 lb. package of thick cut bacon, cut into bite size pieces
8 oz . Fresh mushrooms, chop or slice into bite size pieces
2 T. minced garlic
1/2 tsp. Rosemary
1/2 tsp. Thyme
1 tsp. Parsley
4 pork chops, bone in or out, your choice. I’ve even used a pork loin cut one inch thick. You can also pound them into cutlets. *See notes.
1 cup heavy whipping cream
1/4 C. shredded Parmesan cheese
Salt and pepper to taste

What to do:
In a large pan over medium high heat cook bacon until crispy. Set bacon aside on a large plate and leave all that glorious grease in the pan. Next, place your mushroom in the bacon grease and cook for about a minute. Then add the mushrooms to the bacon plate.
Salt and pepper both sides of your pork. Place the pork chops in the pan with the remaining bacon grease. Cook over medium high heat until the pork chops are 145 Fahrenheit, internal temp. Turning and making sure they get browned on both sides. Set aside when done.
Add your bacon and mushroom plate to the pan, sauté until warmed through. Add in the cheese and heavy whipping cream, and mix all together and cook over medium heat until sauce thickens. Serve sauce over pork chops, garnishing with fresh parsley, Enjoy!

Christina’s notes:
If you want your pork chops pounded down into cutlets just take parchment paper or plastic wrap and lay one piece on the counter, then add your pork chop and then another piece of parchment paper or plastic wrap on top. Then take your mallet of choice and pound until thiness is reached.

*These are only approximate numbers.