I never pictured pork chops being this exciting, but these Bacon Mushroom Pork Chops totally prove me wrong. They’re juicy, salty, and even got a bit of earthiness from the mushrooms. It’s simple stuff, but it hits different at family dinners or when you wanna impress your friends. And yea, it looks fancy, but it’s really easy to make.
What makes these chops special is how the pork soaks up the bacon fat, and then the mushrooms add that deep flavor. The bacon gets crispy and salty, while the pork stays tender and juicy. Pair it with mashed potatoes or a quick salad and you got yourself a full meal that everyone’ll love.
Below, you’ll find a recipe to make these chops from scratch, plus tips on picking the best pork cuts and sides that go perfectly. Whether you’re cooking for your family or just wanna treat yourself, this is a great dish to try.
What Are Bacon Mushroom Pork Chops?
Bacon Mushroom Pork Chops are basically pork chops that get seared in bacon fat and topped with sauteed mushrooms. You end up with pork that’s juicy and full of smoky bacon taste, and the mushrooms bring a nice earthy note. It’s all about layering flavors without doing anything too fancy.
The main stuff you need is pork chops, bacon, mushrooms, garlic, and onions. The saltiness of the bacon mixes with the umami of the mushrooms in a way that makes every bite taste way better than just plain chops. You can grill them, fry them in a pan, or even bake them—whichever you like.
Why Use Bacon and Mushrooms in Pork Chops?
Bacon: A Flavor Booster
Bacon brings a smoky flavor that you just dont get from any other meat. The fat from the bacon melts down and makes the pork chops super moist. Just watch your salt levels, since bacon has lots of sodium and saturated fat.
Mushrooms: Earthy Goodness
Mushrooms give a nice depth to the dish and they’re actually good for you. They’re low in calories and packed with stuff like vitamin D and potassium. You can use button, cremini, or shiitake mushrooms—each one tastes a little different.
The Best Cuts of Pork for This Recipe
Picking the right pork is key so your chops dont turn out tough. Here’s the lowdown:
- Loin Chops: These come from the back of the pig and are super tender. They’re my go-to for this recipe.
- Rib Chops: A bit fattier, so they stay juicy. They’ve got a good meat-to-fat ratio.
- Shoulder Chops: Cheaper but tougher. They need more time or a marinade to soften up.
If you want the easiest option, grab loin chops. They cook fast and stay juicy, so your bacon and mushrooms really shine.
Detailed Recipe for Bacon Mushroom Pork Chops
Ingredients
- 4 pork chops
- 4 slices of bacon
- 8 oz sliced mushrooms
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh thyme (optional)
You can also add cheese or your favorite seasoning like paprika or italian herbs if you want to mix it up.
Directions
Get Everything Ready
First, pat your pork chops dry and season them with salt and pepper. Cut the bacon into small pieces. Clean and slice the mushrooms, and chop the onion. Mince the garlic. Lay it all out so it’s easy to grab.
Cooking Steps
1. Heat the olive oil in a large skillet over medium-high heat. Toss in the bacon pieces and cook 5–7 minutes until crispy. Scoop out the bacon and leave the fat in the pan.
2. Add the pork chops to the same pan. Sear 4–5 minutes per side until they’re golden and reach 145°F (63°C) inside.
3. Take the chops out and let them rest. In the leftover fat, add mushrooms, garlic, and onion. Cook 5 minutes or until the mushrooms are brown and the onions are soft.
4. Stir the bacon back in. Taste and add more salt or pepper if you need. Put the pork chops on plates and spoon the bacon-mushroom mix over them. Sprinkle thyme on top if you got it.
Cooking Tips and Advice
Let the chops rest for a few minutes after cooking so the juices settle. Don’t overcook or they’ll get dry. Good sides are mashed potatoes, roasted asparagus, or a simple salad. Leftovers keep in the fridge for up to three days—reheat in a pan so they dont get soggy.
Variations of Bacon Mushroom Pork Chops
Grilled Bacon Mushroom Pork Chops
If you got a grill, season the chops and grill them 6–8 minutes per side on medium heat. You can grill the mushrooms too by putting them in a grill basket.
Oven-Baked Version
Preheat oven to 400°F (200°C). After searing the chops, move them to a baking dish with the mushroom and bacon mix. Bake 15–20 minutes until done. Easy one-pan meal.
Serving Suggestions
Plate the chops with the bacon and mushrooms on top to make it look nice. For drinks, a bold red wine like Cabernet Sauvignon or a hearty beer works great. Sides like sautéed green beans, wild rice, or an arugula salad with balsamic vinaigrette balance the richness.
FAQs About Bacon Mushroom Pork Chops
Can I use turkey bacon instead of pork bacon?
Yep, you can. It wont render as much fat and it tastes different, so you might need to add a bit of oil. Watch your cook time.
What type of mushrooms are best for this recipe?
Button, cremini, and shiitake are all good. Each has its own flavor, so pick what you like or mix them up.
How can I tell when the pork chops are done?
Use a meat thermometer. You want 145°F (63°C) inside. The meat should look opaque and feel firm but still a bit springy.
Can I make this dish ahead of time?
You can cook the chops and mushroom-bacon mix earlier. Store them separately in the fridge and reheat together before serving so it stays tasty.
Bacon Mushroom Pork Chops
Equipment
- 1 large skillet
- 1 tongs or spatula
- 1 plate for resting pork chops
- 1 cutting board
- 1 measuring cups and spoons
Ingredients
- 4 pieces bone-in pork chops 1 inch thick
- 4 slices bacon
- 8 ounces mushrooms, sliced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup chicken broth
- 2 tablespoons olive oil
- to taste fresh parsley, chopped for garnish
Instructions
- Prepare the ingredients by chopping the onion, slicing the mushrooms, and mincing the garlic.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Season the pork chops with salt, pepper, and dried thyme on both sides.
- Add the pork chops to the hot skillet and sear for about 4-5 minutes on each side, or until golden brown. Remove the chops and place them on a plate to rest.
- In the same skillet, add the bacon and cook until crispy, about 5-7 minutes. Remove the bacon and place it on a paper towel to drain excess fat.
- In the remaining bacon fat, add the chopped onion and sauté until translucent, about 3 minutes. Add the sliced mushrooms and cook until browned, another 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute. Pour in the chicken broth to deglaze the skillet, scraping up any browned bits from the bottom.
- Return the pork chops to the skillet, reduce heat to medium, and cook for another 5-7 minutes, or until the pork is cooked through and reaches an internal temperature of 145°F (63°C).
- Crumble the cooked bacon over the pork chops just before serving.
- Garnish with fresh chopped parsley and serve hot.
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