Bacon Mushroom Smothered Pork Chops

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Recipe by Catherine Pla

Serves 4

Pork Rub

  • 1 T brown sugar

  • 1 t garlic powder

  • 1 t kosher salt

  • 1⁄2 t black pepper

  • 1⁄4 t smoked paprika

  • 1 t chopped fresh sage leaves

  • 1 T avocado oil

  • 4 boneless pork chops, about 3⁄4“ thick

  • 10 oz shiitake (or any) mushrooms, trimmed and

  • 6 pieces of bacon, diced

  • 1⁄2 a medium onion, chopped

  • 2 t chopped fresh sage leaves

  • 5 garlic cloves, chopped

  • 1⁄4 c dry white wine

  • 1⁄4 c chicken broth, or water

  • 1 c heavy cream or coconut cream

Thickener

  • 1 T butter, softened

  • 1 T flour (or gluten free flour mix)

In a small bowl, mix together the brown sugar, garlic powder, salt, black pepper, smoked paprika, and sage. Rub mixture on both sides of pork chops. Set aside at room temperature for up to an hour.

Add avocado oil to a large heavy skillet and heat over medium-high heat. When oil is hot, add pork chops to the pan without crowding them and sear. Try to resist moving them for 2-3 minutes to let them brown well on that side. Peek underneath to see if they are well-browned. If they are very thick (1” or more) you may want to sear the sides of the chops as well. Once you’ve got a nice crust, turn them over and sear on the other side as well until the internal temperature has reached 145 degrees. Remove from the pan and set aside.

Reduce heat to medium and add the bacon to the same skillet; cook until it begins to brown but is not fully cooked, about 5 minutes. If there is more than 2 tablespoons of fat in the pan, tip the pan and use a spoon to remove some. Add the mushrooms, onions and a pinch of salt and cook, stirring until the mushrooms have softened and the onions begin to brown just slightly. Add the sage and garlic and cook another 1-2 minutes. Deglaze the pan by adding the white wine, scraping up any brown bits on the bottom of the pan. Add the chicken stock and cream, bring to a boil, then lower heat to a simmer and cook until sauce begins to thicken, about 5 minutes. If you prefer your sauce thicker, mash together the butter and flour with your fingers. Whisk the butter flour mixture into the sauce over medium heat. Taste for salt and pepper and correct seasoning.

Place the pork chops in the pan to rewarm, spooning the sauce over the chops and serve.

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