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 the bacon until crispy. Set the bacon aside on a large plate and leave all that glorious grease in the pan. Next, place your mushrooms 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. Turn the pork chops to brown them on both sides. Cook until they reach an internal temperature of 145 degrees Fahrenheit. Set aside when done.
Add your bacon and mushroom plate to the pan. Add your garlic, rosemary, thyme, and parsley. Sauté until warmed through. Add in the cheese and heavy whipping cream, and mix all together, cooking over medium heat until the sauce thickens. Serve the sauce over the pork chops, garnishing with fresh parsley. Enjoy!

Christina’s notes:
To make pork chop cutlets, place a piece of parchment paper or plastic wrap on the counter. Put the pork chop on it. Then, cover with another piece. Use a mallet to pound it until thin.

*These are only approximate numbers.