Bacon Mushroom Pork Chops
Ingredients:
- 1 package of bacon, diced
- 4 boneless thick cut pork chops
- 2 tbsp minced garlic
- 8 oz pre-sliced mushrooms
- 1 cup heavy cream
- 1 oz shredded Parmesan cheese
- Salt, pepper, and garlic powder to taste
- Fresh herbs like thyme or rosemary for garnish (optional)
Directions:
- In a large pan over medium-high heat, cook the diced bacon until crispy. Remove the bacon and set aside, leaving the grease in the pan.
- Place each pork chop between two sheets of plastic wrap and pound with a meat tenderizer until they are about 1/4 inch thick. Season both sides with salt, pepper, and garlic powder.
- In the same pan with the bacon grease, cook the pork chops until they reach an internal temperature of 145°F, ensuring they are browned on both sides. Set aside when done.
- Drain excess grease from the pan, leaving about a tablespoon. Add minced garlic and sauté for 30 seconds until fragrant. Then, add mushrooms and sauté for about 10 minutes until they are browned and tender.
- Stir in the heavy cream, Parmesan cheese, and cooked bacon. Season with salt and pepper to taste. Cook over medium heat until the sauce thickens to your desired consistency.
- Serve the creamy mushroom sauce over the cooked pork chops. Garnish with fresh herbs if desired.
Enhancements:
- To add a depth of flavor, consider marinating the pork chops in a mixture of olive oil, minced garlic, and herbs for at least 30 minutes before cooking.
- For a touch of acidity, deglaze the pan with a splash of white wine or chicken broth after sautéing the mushrooms.
- Incorporate more vegetables like spinach or roasted cherry tomatoes into the sauce for added color and nutrients.
- Experiment with different types of cheese such as Gruyère or Gouda for a unique flavor profile.
- For a crispy texture, dredge the pork chops in flour or breadcrumbs before cooking.
- Serve the dish with a side of roasted potatoes or creamy mashed potatoes to soak up the delicious sauce.
