These Smothered Pork Chops are the ultimate comfort food! Juicy pork chops are smothered in crispy bacon, caramelized onions, and a creamy homemade gravy, all cooked in one pan for an easy family dinner.
Anything smothered in bacon and onions is a favorite of mine like my Bacon Jam Burgers or French Onion Smothered Pork Chops, so I had to add a new recipe to my dinner rotation. The combination of smoky bacon, sweet onions, and tender pork chops were an instant hit with my family. There wasn’t a single leftover by the end of dinner!
This pairs perfectly with mashed potatoes, roasted green beans, buttered egg noodles, steamed broccoli, or a simple side salad for a complete meal.
If you’re looking for more easy pork dinner recipes, check out my and check out my Ranch Pork Chops too!
Why You’ll Love This Recipe
- Ready in about 45 minutes
- Made with simple pantry ingredients
- Rich, creamy comfort food the whole family will love
- Great for weeknight dinners or Sunday family meals
- Pairs with just about any side dish
- Easy cleanup
Ingredients
- Pork Chops: I used 1-inch thick boneless pork chops, but bone-in pork chops work just as well. Be sure they’re cooked to an internal temperature of 145℉.
- Bacon: Any variety works, including regular or thick-cut bacon.
- Onions: A yellow onion sliced into thin rings caramelizes beautifully and adds incredible flavor.
- Heavy Whipping Cream: Creates the rich, creamy sauce.
- Chicken Broth: Helps deglaze the skillet while adding more flavor.
- Cornstarch: Used to thickens the sauce so it coats the pork chops perfectly.
- Seasonings: Salt and pepper
How to Make Bacon and Onion Smothered Pork Chops
Step 1: In a large skillet, cook bacon over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate.
Step 2: Add the sliced onions to the bacon grease, season with salt and pepper, and cook until soft, golden, and caramelized, about 10-15 minutes. Transfer the onions to a bowl.
Step 3: Season both sides of the pork chops with salt and pepper. Place the pork chops in the same skillet and sear for 2-3 minutes per side until browned. Continue cooking until they reach an internal temperature of 145℉. Remove the pork chops from the skillet and set aside.
Step 4: Pour the chicken broth, heavy cream, and cornstarch into the skillet and whisk together. Stir continuously, scraping up any browned bits from the bottom of the pan and simmer for 3-5 minutes until the sauce thickens. Add the bacon and caramelized onions into the sauce and stir.
Step 5: Return the pork chops to the skillet and spoon the sauce over the top. Serve immediately and enjoy!
Recipe Variations
- Add sliced mushrooms while cooking the onions for extra flavor.
- Sprinkle shredded mozzarella, provolone, or Gruyère cheese over the pork chops before serving.
- Add a teaspoon of minced garlic to the onions during the last minute of cooking.
- Stir in fresh thyme or rosemary for a herb flavor.
- Use half-and-half instead of heavy cream for a lighter sauce.
- Add a pinch of crushed red pepper flakes if you like a little heat.
Recipe Tips
- Let the pork chops sit at room temperature for 20 minutes before cooking for more even cooking.
- Avoid overcooking the pork chops or they can become dry. Use a meat thermometer and remove them once they reach 145℉.
- Cook the onions low and slow to develop their natural sweetness.
- If the sauce gets too thick, stir in a splash of chicken broth until it reaches your desired consistency.
How to Store Leftovers
- To Store: Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 4 days.
- To Reheat: Warm them in a skillet over medium-low heat, adding a splash of chicken broth of cream if needed to loosen the sauce or microwave until heated through.
- To Freeze: Place in a freezer safe resealable bag and freeze for up to 2 months. Thaw in fridge overnight. Sauce may separate during freezing, stir well while reheating to bring the sauce back together.
Frequently Asked Questions
Yellow onions are my favorite because they become sweet when caramelized, but sweet onions or white onions also work well.
Yes, you can! Prepare the recipe completely, then refrigerate after cooling. Reheat on stovetop or microwave until warmed through.
Yes! Half-and-half works well, though the sauce won’t be quite as rich and creamy.
Recipe
Bacon and Onion Smothered Pork Chops
Ingredients
- 4 boneless thick pork chops
- 8 slices bacon, chopped
- 2 medium onions, sliced thinly into rings
- ¼ cup heavy cream
- ½ cup chicken broth
- salt and pepper, to taste
- ½ tsp cornstarch
Instructions
- In a large skillet, cook bacon over medium heat until crispy.
- Remove the bacon and place it on a paper towel-lined plate.
- Add the sliced onions to the bacon grease, season with salt and pepper, and cook until soft, golden, and caramelized, about 10-15 minutes.
- Transfer the onions to a bowl.
- Season both sides of the pork chops with salt and pepper.
- Place the pork chops in the same skillet and sear for 2-3 minutes per side until browned. Continue cooking until they reach an internal temperature of 145℉.
- Remove the pork chops from the skillet and set aside.
- Pour the chicken broth, heavy cream, and cornstarch into the skillet and whisk together.
- Stir continuously, scraping up any browned bits from the bottom of the pan and simmer for 3-5 minutes until the sauce thickens.
- Add the bacon and caramelized onions into the sauce and stir.
- Return the pork chops to the skillet and spoon the sauce over the top.
- Serve immediately and enjoy!
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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