Smothered Pork Chops with Bacon-Onion Cream Gravy

By Sprig Originals ✓ · cooked up in Sprig

Thick bone-in pork chops seared hard in bacon fat, then smothered in a silky skillet gravy loaded with sweet caramelized onion, mushrooms, and crumbled bacon. The gravy is thickened with a whisper of xanthan gum instead of flour, so it clings to every bite while staying rich and grain-free. Serve it straight from the cast iron with the pan juices spooned over the top.

Ingredients

• 4 bone-in pork loin chops, 1 inch thick (about 2 1/2 lb total)
• 1 1/2 tsp kosher salt
• 1 tsp smoked paprika
• 3/4 tsp coarsely ground black pepper
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 4 slices thick-cut bacon, chopped
• 1 tbsp unsalted butter

• 1 medium yellow onion, sliced thin
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 1/2 cups low-sodium chicken broth
• 3/4 cup heavy cream
• 2 tsp Dijon mustard
• 1 tsp apple cider vinegar
• 1/4 tsp xanthan gum
• 2 tbsp unsalted butter, cold
• 2 tbsp chopped fresh parsley
• kosher salt and black pepper, to taste

Instructions

1. Pat the pork chops completely dry with paper towels. Combine the 1 1/2 tsp kosher salt, smoked paprika, black pepper, garlic powder, and cayenne in a small bowl, then rub the mixture over both sides of every chop. Let them sit at room temperature for 15 minutes while you prep the vegetables.
2. Set a 12-inch cast iron or heavy stainless skillet over medium heat and add the chopped bacon. Cook, stirring occasionally, for 8 to 10 minutes until the bacon is browned and crisp. Lift the bacon out with a slotted spoon onto a paper towel-lined plate, leaving the fat in the pan. You want about 3 tablespoons of fat; if you have less, add butter to make up the difference.
3. Raise the heat to medium-high. When the fat shimmers, add the pork chops and sear undisturbed for 3 to 4 minutes per side, until a deep brown crust forms. They will not be cooked through. Transfer the chops to a plate and reserve any juices.
4. Reduce the heat to medium and add 1 tablespoon butter to the skillet along with the sliced onion and a pinch of salt. Cook, scraping up the browned bits, for 7 to 8 minutes until the onion is soft and golden at the edges.
5. Add the mushrooms and cook 6 to 7 minutes more, stirring occasionally, until they release their liquid and it evaporates. Stir in the garlic and thyme and cook 45 seconds until fragrant.
6. Pour in the chicken broth and scrape the pan clean. Bring to a brisk simmer and cook 3 to 4 minutes to reduce by about a third. Stir in the heavy cream, Dijon, and apple cider vinegar.
7. Sprinkle the xanthan gum over the surface in a thin, even dusting while whisking constantly to avoid clumps. Simmer 2 minutes; the gravy should coat the back of a spoon.
8. Nestle the pork chops back into the skillet along with any accumulated juices, spooning gravy over the tops. Reduce the heat to low, cover, and simmer gently for 10 to 14 minutes, flipping once at the halfway point, until the thickest part of a chop registers 145°F on an instant-read thermometer.
9. Move the chops to a serving platter and let them rest 5 minutes. Off the heat, swirl the 2 tablespoons cold butter into the gravy until glossy, then taste and adjust salt and pepper.
10. Spoon the onion-mushroom gravy generously over the chops and finish with the reserved crisp bacon and chopped parsley. Serve immediately.

Chef's tips

Nutrition (per serving, estimated)

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