Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Smart Cooking Tips
- Let the pork chops rest at room temperature before cooking for even doneness.
- Use a meat thermometer to avoid overcooking; aim for an internal temperature of 145°F (63°C).
- Sear the chops on high heat first to lock in juices, then finish cooking on lower heat.
Ingredients 0/10
What Makes This Recipe So Great
Step 1
Fry the bacon in a large skillet over medium-high heat until it’s nice and crispy, about 10 minutes. Take the bacon out and set it on a paper towel to drain, then carefully pour off most of the fat from the skillet, leaving about 2 tablespoons of the drippings behind. Season the pork chops with kosher salt and black pepper, then cook them in the bacon drippings over medium-high heat. Let them brown nicely, about 3 to 5 minutes on each side. Once browned, pour in the white wine, turn the heat down to medium-low, cover the skillet, and let the chops cook gently for 2 more minutes.
Step 2
Chop up the cooked bacon and add it back to the skillet along with the sliced onions and garlic. Cover everything again and let it simmer until the pork chops are cooked through — about 10 minutes per side. You can check by making sure the center reaches 145°F (63°C) if you have a thermometer. When they’re done, transfer the chops to a paper towel-lined plate to rest and drain.
Step 3
To finish, mix the water and cornstarch in a small bowl until smooth, then stir this into the sauce left in the skillet. Cook and stir over medium heat until the sauce thickens up nicely. Pour the sauce over the pork chops when serving, and enjoy!
