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’ve been on a bacon and mushroom kick lately. The combination is just SO good! Plus, cooking bacon in the air fryer makes it a breeze. If you haven’t read my method for air fryer bacon, you’ve got to check it out!
For me, Whole30 is a month where I challenge myself to recreate my favorite foods in a healthy, Whole30 compliant way. So when I found myself wanting that creamy mushroom bacon gravy, I knew I had to find a way to make it compliant. Challenge accepted!
So that’s how this Smothered Pork Chop recipe was born. Rather than using heavy cream, I used coconut cream. You can purchase coconut cream in a can or just scrape the top off of a can of full fat coconut milk. It’s the best dairy substitute I’ve ever found.
BEST WAY TO MAKE PORK CHOPS
I love to sear pork chops on the stovetop because it gives them a nice crust on the outside, while remaining tender and juicy on the inside.
You can also make pork chops in the oven, Instant Pot, slow cooker, and even in the air fryer!
There is no right or wrong method for cooking pork chops. It all depends on how much effort you feel like putting into them and the end result you are looking for.
If you’re looking an easy, minimal effort way of cooking them, the slow cooker or the Instant Pot is the way to go. All you have to do is throw the ingredients in, and boom done!
HOW TO MAKE SMOTHERED PORK CHOPS
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.
HOW DO I KNOW WHEN PORK CHOPS ARE DONE?
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.
HOW LONG CAN SMOTHERED PORK CHOPS BE STORED?
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.
WHAT TO SERVE WITH SMOTHERED 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
MORE PORK RECIPES
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Bacon Mushroom Smothered Pork Chops
- 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
- 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.