Crispy, savory, juicy pork chops in a creamy dijon sauce with bacon, cheese, and spinach. Easy, delicious, AND LOW CARB!
Servings : 4serves
Prep Time 5 minutesmins
Cook Time 25 minutesmins
Total Time 30 minutesmins
Ingredients
FOR THE PORK CHOPS
1 1/2tablespoonsolive oil
4 to 6boneless pork chops,1/2-inch thick
1/4teaspoonsalt
1/4teaspoonfresh ground pepper
4slicesbacon,diced
FOR THE SAUCE
1tablespoonbutter
4clovesgarlic,minced
1teaspoondried thyme
1/2teaspoondried rosemary
1/2teaspoondried basil
1/2cuplow sodium chicken broth
1cupheavy cream
2tablespoonsDijon mustard
salt and fresh ground pepper,to taste
1/4cupgrated Parmesan cheese
2cupsbaby spinach
fresh chopped parsley,for garnish
Instructions
FOR THE PORK CHOPS
Heat olive oil over medium-high heat in a large skillet.
Season pork chops with salt and pepper; add to skillet and cook for 5 to 6 minutes per side, or until golden brown and edges are crispy. Cooking time depends on the thickness of the pork chops.
Remove pork chops from the skillet; set aside and keep covered.
Add bacon pieces to the skillet and cook until crispy.
Remove from skillet and set aside. Keep bacon fat in the skillet.
FOR THE SAUCE
Melt butter in the same skillet and stir in the garlic, thyme, and rosemary; cook for 30 seconds, or until fragrant.
Deglaze the skillet with the chicken broth, scraping up any bits from the bottom of the skillet. Continue to cook for 4 minutes, or until reduced by half.
Stir in the cream and dijon mustard; season with salt and pepper and bring to a simmer.
Lower the heat and cook for about a minute or until sauce starts to thicken.
Add in parmesan cheese and baby spinach; cook for 1 minute.
Return pork chops to the skillet and continue to cook for 1 to 2 minutes, or until heated through.
Remove from heat.
Garnish with cooked bacon pieces and fresh chopped parsley; serve.
Notes
COOK’S NOTES
Use boneless pork chops that are about 1/2-inch thick.
Sear the pork chops over medium-high heat until golden brown with crispy edges; about 5 minutes per side. If the skillet is not big enough for all 4 chops to be cooked at once, cook them in batches.
As previously stated, if you do not want to use heavy cream, reach for Evaporated Milk or Half & Half.
Also, feel free to play around with the seasonings; always add different spices and amounts of spices to adjust to your taste.
HOW TO STORE PORK CHOPS LEFTOVERS
REFRIGERATE the pork chops and creamy dijon sauce in airtight containers for up to 3 days.
HOW TO FREEZE COOKED PORK CHOPS
Place the completely cooled pork chops and sauce in an airtight container; freeze for up to 3 months.
When ready to use, thaw in the refrigerator overnight.
Remember that dairy products tend to split when frozen and end up grainy when reheated. When reheating, stir in more cream while heating up the defrosted pork chops.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.