Some dinners feel like they took all day, even when they come together in one skillet. These Smothered Pork Chops in Bacon Onion Gravy are exactly that kind of meal: tender pork chops, savoury bacon, soft onions and a rich, creamy gravy that is made for spooning over mashed potatoes or rice.
The recipe starts with thick-cut boneless pork chops, lightly dredged in a seasoned flour mixture with smoked paprika, onion powder, garlic, thyme and dry mustard. Browning the chops first helps build flavour and gives them a golden, appetizing finish. Set them aside while the real magic happens in the same pan.
Crisp bacon and diced onion become the base for the gravy, picking up every flavourful browned bit left behind by the pork chops. A little reserved seasoned flour thickens the sauce, while chicken broth, whipping cream, Dijon mustard and optional white wine bring everything together. The result is a velvety bacon-onion gravy that feels comforting without requiring a long ingredient list or multiple pots to wash.
Return the pork chops to the skillet and let them simmer gently in the sauce until cooked through and tender. To avoid overcooking, check the thickest part of a chop with a digital meat thermometer. Pork chops should reach an internal temperature of 160°F/71°.
This recipe is ready in about 35 minutes, which makes it just as welcome on a busy weeknight as it is for a relaxed weekend dinner. Serve the pork chops and gravy over creamy mashed potatoes, fluffy rice or buttered egg noodles. Add a simple green vegetable, or a crisp side salad for a meal that feels complete.
With its golden pork chops, smoky bacon and silky onion gravy, this is a dependable, satisfying dinner that brings familiar ingredients together in a delicious new way.
Smothered Pork Chops in a Bacon Onion Gravy
Ingredients
- 1 1/2 lb thick-cut boneless pork chops, about 1-inch thick
- 3/4 cup all-purpose flour
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp smoked paprika
- 3/4 tsp garlic powder
- 3/4 tsp dried thyme leaves
- 1/2 tsp dry mustard powder
- 1/4 tsp pepper
- 3 Tbsp canola oil
- 4 slices thick-cut bacon, chopped
- 1 onion, diced
- 1 cup chicken broth
- 1/2 cup whipping cream
- 1/4 cup white wine, optional
- 1 Tbsp Dijon mustard
- chopped parsley for garnish
Instructions
- Pat the pork chops dry with paper towels.
- Combine flour, salt, onion powder, smoked paprika, garlic powder, thyme, mustard powder, and pepper in a zip-lock bag. Shake well. Remove 2 Tbsp (30 mL) of the flour mixture and set aside.
- In a large skillet, heat canola oil over medium-high heat. Add one pork chop to flour mixture, seal the bag and shake to coat completely. Repeat with all remaining pork chops.
- Place pork chops in skillet and cook for 3 minutes per side. When nicely browned, remove to a plate and keep covered.
- Add the bacon to the same skillet and cook until browned, about 5 minutes; stir in onion. Cook another 5 minutes or until softened. Add the reserved 2 Tbsp (30 mL) of seasoned flour and cook for 2 minutes. Stir in the broth, whipping cream, white wine, and Dijon mustard. Mix until well combined; return pork chops to the skillet. Bring to a simmer and cook for 4-5 minutes, until sauce has thickened and a meat thermometer inserted into the pork chops reaches 160°F (71°C). Be careful not to overcook the pork.
- Taste the sauce and season accordingly. Garnish with parsley.
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