Mushroom Smothered Pork Chops with Bacon
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Smothered Pork Chops are seared and served with a creamy bacon mushroom sauce that makes this pork chop recipe to die for! It’s Whole30 and Keto approved, too!
Smothered Pork Chops are a hearty American classic made in one pan. Pork chops (like these Brown Sugar Pork Chops) are among my favorite proteins to make at home.
They cook quickly and can be seasoned a number of different ways. Pork chops can be made sweet or savory. You might like these Sweet and Savory Pork Chops made with apples and onions!
I’m a huge fan of the bacon and mushroom combo. You get that savory, salty bacon flavor paired with earthy mushrooms. I decided to translate this combo into a smothered pork chops recipe, and it’s probably my favorite take on the dish I’ve tried.
With perfectly cooked, juicy pork chops and a mushroom cream gravy, this is the ultimate comfort food! I love to break out my cast iron skillet for this one, but any sturdy pan with a heavy bottom will work just as well.
Smothered Pork Chop Recipe ingredients
- Pork chops: Bone-in pork chops are the perfect protein for this savory and hearty dish. If you use boneless, be aware that they may cook a bit faster.
- Mushrooms: A mushroom blend is my choice here for lots of flavor variety, but you could also just use shiitake mushrooms, white button, or cremini.
- Bacon: I like to air fry bacon but you could also cook it on the stove top, or even use store bought bacon bits for easier prep.
- Garlic: Fresh garlic infuses the sauce with a nice savory flavor.
- Chicken bone broth: Acts as the base of the sauce and prevents things from getting too thick.
- Coconut cream: Adds a fantastically creamy quality—this ingredient is exclusively for texture and your gravy won’t taste at all like coconut.
- Onion: Dice up a white onion to go perfectly with the aromatic garlic.
- Seasonings: All you need is garlic powder and onion powder, and some optional salt and pepper to taste.
How to make Smothered Pork Chops with Mushrooms
1. Prepare the bacon. I cooked mine in the air fryer, but you can prepare it however you like.
2. Season the pork chops. Rub both sides with a little bit of olive oil and season with salt and pepper. You can add your favorite all purpose seasoning here too. This is my favorite seasoning blend!
3. Sear the pork chops. Heat a heavy bottom pan like a cast iron skillet (I’ve also used my dutch oven for this) on medium-high heat with 1 tbsp of olive oil. Place both pork chops in the pan and sear them for 2-3 minutes on each side. The internal temperature should reach 145F.
4. Begin making the bacon mushroom sauce. Remove the pork chops from the pan and reduce the heat to medium. You might even want to remove it from the heat for a minute to let it cool. Add the chicken bone broth, garlic, bacon, mushrooms, onion, garlic powder, and onion powder to the pan and cook for 3-4 minutes. Stir the mixture constantly, scraping the brown bits off the bottom of the pan, until the mushrooms have softened, the onions are translucent, and the mixture is fragrant. At this point, the bone broth should be mostly absorbed.
5. Complete the bacon mushroom sauce. Add the coconut cream (shake it first because it separates) and increase the heat to medium-high, stirring constantly for 3-4 minutes until bubbly but not at a rolling boil. Taste and add a pinch of salt andpepper to your liking. To serve, spoon the bacon mushroom sauce over the pork chops.
Ideal temperature for Mushroom Smothered Pork Chops
You can use a meat thermometer to check for doneness. Pork chops are finished when they reach an internal temperature of 145 F. Let them rest for about three minutes before serving.
Smothered Pork Chops Recipe Tips
- Give your coconut cream a good shake to undo any separation (which is completely norma!l).
- Don’t sear the pork chops for too long. You want a nice crisp outside, but the inside should still be tender. Over-searing them might lead to overcooked pork chops, which can be tough or dry.
- Pork chops are finished cooking once they reach an internal temperature of 145 degrees F. Use a digital thermometer or other meat thermometer to check.
Smothered Pork Chops Recipe Variations
- Feel free to exclude the bacon—a regular mushroom gravy is also fantastic.
- Use boneless pork chops if you prefer, but be aware that they’ll cook faster.
- Add some additional seasonings like smoked paprika, thyme, or oregano, for even more flavor in your mushroom cream sauce!
- I like the coconut cream for a slightly lighter sauce, but you could also use regular dairy cream or whole milk for similar results.
What to serve with Mushroom Pork Chops
This Smothered Pork Chop recipe pairs well with just about any vegetable or side dish you like. I recommend pairing it with something on the lighter side since pork chops and the creamy mushroom sauce are pretty hearty.
- Lemon Garlic Green Beans
- Slow Roasted Mini Potatoes
- Broccolini With Marcona Almonds
- Crispy Air Fryer French Fries
- Fall Harvest Salad With Champagne Vinaigrette
Smothered Pork Chop storage
Frozen pork chops can be stored in the freezer for several months, but a cooked pork chop should only be stored in the refrigerator for about three days. This recipe is best enjoyed right away, as re-heating the pork chops in the microwave or the oven can dry them out.
Smothered Pork Chops Recipe FAQs
If you want to cook particularly tender chops, choose cuts of meat that are on the thicker side (1/2 inch to an inch thick is my recommendation). You can also go the extra mile and soak your pork chops in a brine for a few hours. Always opt for bone-in pork chops as well!
This is likely due to overcooking. Pork chops are a tender cut and very lean so when they’re cooked for even just a few minutes too long, they can become tough and chewy.
No, the longer you cook pork chops, the tougher and drier they’ll get! This is a cut of meat that also cooks fairly quickly, so it’s important to keep an eye on them and monitor their temperature so you know when to pull them off the heat.
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Mushroom Smothered Pork Chop
Ingredients
- 2 bone in pork chops
- 8 ounces mushrooms, I used a mushroom blend but shiitake mushrooms are great
- 6 strips of bacon, cooked and diced
- 6 cloves of garlic, minced
- 1/4 cup chicken bone broth
- 13 ounces coconut cream, one can
- 1/4 cup onion, diced
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Instructions
- Prepare the bacon as noted.
- Heat a heavy bottom pan like a cast iron or dutch oven with 1 tbsp of olive oil on medium-high heat. Rub olive oil on each side of the pork chop and season with salt and pepper. You can even add your favorite all purpose seasoning here, too. Sear the pork chops for 2-3 minutes on each side or until their internal temperature has reached 145F.
- Reduce the heat to medium (the pot will be very hot so you might want to remove it from the heat to let it cool for a minute), add the chicken bone broth, bacon, mushrooms, onion, garlic, onion powder, and garlic powder to the pot and cook for 3-4 minutes, stirring occasionally, until the mushrooms have softened, the onions are translucent, and the mixture is fragrant. The chicken bone broth should be mostly absorbed by the mushroom mixture.
- Add the coconut cream (shake it first!) and increase the heat to medium-high, stirring constantly for 3-4 minutes until bubbly but not at a rolling boil. Taste and add salt and pepper to your liking.
- To serve: spoon the mushroom cream sauce over the pork chops and serve immediately.
Notes
- This is the dutch oven I love and use for this recipe.
- This is the cast iron pan I also love and use for this recipe.
- The best coconut cream – make sure you shake the can or stir it before using because it separates in the can!
