Ingredients:

  • 4 bone-in, centre-cut pork chops (approx. 1-inch thick, about 680 g total)
  • 1 Tbsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 6 slices thick-cut smoked bacon (170 g, diced)
  • 1 Tbsp Unsalted Butter
  • 1 large Shallot or Yellow Onion, finely diced (100 g)
  • 3 cloves Garlic, minced (15 g)
  • 1/2 cup Dry White Wine (120 ml)
  • 1/2 cup low sodium Chicken Stock (120 ml)
  • 1 cup Heavy Cream (Double Cream) (240 ml)
  • 1 tsp Dijon Mustard (5 ml)
  • 4 sprigs Fresh Thyme (leaves only)
  • 2 Tbsp Fresh Parsley (flat-leaf), chopped (30 ml)

Instructions:

  1. Prep the Pork: Pat the pork chops completely dry with paper towels. Season generously on both sides with salt and pepper.
  2. Render the Bacon: Place the diced bacon in the cold skillet and turn the heat to medium. Cook slowly, stirring occasionally, until the bacon is crispy and golden brown (about 8-10 minutes).
  3. Reserve Bacon and Fat: Remove the crispy bacon using a slotted spoon and set aside. Pour off and reserve all but 2 tablespoons (30 ml) of the rendered bacon fat in the skillet.
  4. Sear the Pork Chops: Increase the heat to medium-high. Place the seasoned pork chops into the hot fat (work in batches if necessary). Sear undisturbed for 3 to 4 minutes per side until a deep golden-brown crust forms.
  5. Finish Cooking: Reduce heat to medium. Continue cooking the chops, flipping occasionally, until the internal temperature reaches 140°F (60°C).
  6. Rest: Remove the chops from the skillet, tent loosely with foil, and allow to rest while preparing the sauce.
  7. Sauté Aromatics: Return the skillet to medium heat (add 1 Tbsp of butter if the pan looks dry). Add the diced shallots and sauté for 2-3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  8. Deglaze: Pour in the white wine. Scrape up all the beautiful brown bits (fond) from the bottom of the pan. Reduce the liquid by half (about 2 minutes).
  9. Build the Sauce: Pour in the chicken stock and bring to a simmer. Stir in the Dijon mustard and the fresh thyme leaves.
  10. Add the Cream: Reduce the heat to low. Slowly stir in the room-temperature heavy cream. Simmer gently for 2 to 3 minutes, stirring continuously, until the sauce has thickened slightly. Do not let the sauce boil rapidly.
  11. Final Seasoning: Taste the sauce and adjust with salt and pepper as needed.
  12. Return and Heat: Return the rested pork chops and any accumulated juices back into the skillet. Spoon the sauce over the chops and gently warm them through for 1 minute.
  13. Garnish and Serve: Garnish generously with the reserved crispy bacon pieces and chopped fresh parsley. Serve immediately.