Bacon Mushroom Smothered Pork Chops
INGREDIENTS:
6 strips of bacon, chopped
2 lb pork chops
1 – 8 oz Sliced Mushrooms
3 tbsp minced garlic
2 tbsp dried thyme
1 tbsp olive oil
2 tbsp flour
⅔ C chicken broth
½ C heavy whipping cream
Salt and Pepper
Bechamel Sauce Ingredients
4 tbsp unsalted butter
4 tbsp flour
2 C whole milk
1 tsp nutmeg
DIRECTIONS:
Using a large pan over medium heat, cook the bacon until crispy
Remove the bacon and place onto a plate and set aside
Season the pork chops with salt and pepper
Using the same pan, cook the pork chops over medium heat until cooked all the way through
Place onto another plate and set aside
Using the same pan, add the mushrooms, minced garlic and olive oil over medium to high heat
Mix in the dried thyme and flour
Add the chicken broth and bring the mixture to a boil, stir consistently until smooth
Mix in the heavy whipping cream and stir until combined
Your mixture should become thick
Set aside
Bechamel Sauce Directions:
Using a small pot, melt the butter
Once the butter is melted, whisk in the flour
Whisk in the milk until combined and thick
Remove from pot and side aside
Remove the mushroom mixture from the castiron pan
Place the pork chops, chopped bacon and half of the mushroom mixture into the castiron
Gently fold in the remaining mushroom mixture into the buschamel sauce
Pour the sauce over the pork chops
Serve and enjoy