Made in just one pot, these pork chops are tender and juicy, thanks to a rich and flavourful bacon and onion gravy. The easy prep means these chops are a welcome addition to weeknight meal planning and weekend entertaining alike. Serve with mashed potatoes or rice.
Pat the pork chops dry with paper towels.
Combine the flour, salt, and all of the spices in a zip-top bag. Shake well. Remove 2 Tbsp of the flour mixture and set aside.
Add the oil to a large skillet over medium-high heat. Add one pork chop to the flour mixture, seal the bag, then shake so that the pork chop is dredged completely in the flour mixture. Add the chop to the skillet, then do this with the remaining pork chops. Cook the chops for 3 minutes per side, then when they are nicely browned remove to a plate and keep covered.
Add the bacon to the same skillet and cook until browned, about 5 minutes, then stir in the onion. Cook until softened, another 5 minutes or so. Add the reserved 2 Tbsp of seasoned flour and cook for 2 minutes. Stir in the broth, whipping cream, white wine, and Dijon mustard. Mix until well combined, then return the pork chops to the skillet. Bring to a simmer and cook for 4-5 minutes, until the sauce has thickened and a meat thermometer inserted into the pork chops reaches 145 °F. Be careful not to over cook the pork.
Taste the sauce and season accordingly.
Servings 0