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Pork chops in creamy white wine sauce with mushrooms and bacon in a pan, overhead, horizontal shot

Pork Chops in White Wine Cream Sauce with Mushrooms & Bacon

Servings: 4
Author: Edyta
This Pork Chops in White Wine Cream Sauce with Mushrooms & Bacon is a low-carb, easy to prepare and flavorful dish that combines: boneless pork chops, white wine, garlic, herbs and cream. It can be ready in as little as 30 minutes. 
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Ingredients

  • 4 Farm Promise Boneless 8 ounce Cut Pork Chops;
  • 2 cups Baby Bella Mushrooms cut in half or quarters;
  • 2 slices Farm Promise Slow Smoked Applewood Uncured Bacon, cut in little pieces;
  • 1/4 cup Quick dissolving flour or all-purpose flour
  • 1/2 cup White wine, dry
  • 1 cup Heavy Cream
  • 3 cloves Garlic minced
  • 1/2 teaspoon Dried thyme (you can use up to 1 teaspoon)
  • 1 tbsp Butter or Ghee to sauté the mushrooms;
  • 2 tbsp Ghee or Cooking oil to sear the pork chops
  • 1 teaspoon Fresh chopped thyme + few springs
  • Salt & Pepper to taste

Brine

  • 3 tbsp Kosher Salt
  • 3 cups Water

Instructions

  • Dissolve salt into water and bring to room temperature; add pork chops and brine for at least half-hour. If brining for more time, place chops in brine and then into a refrigerator. Take out from the fridge a half hour before cooking.
  • While your meat is brining, cut up bacon and add it to a clean pan on a low heat; cook until crispy for about 5 minutes; set aside;
  • Wash, dry and cut your mushrooms; heat up butter or ghee and then add your mushrooms. Do not add salt and do not move the mushrooms for about 5 minutes, in order to get a nice sear; after that, mix the mushrooms and add salt and pepper and then cook for another 2-3 minutes; remove from the pan.
  • Add more ghee or cooking oil to the pan; season your pork chops with salt and pepper on both sides; cover in flour and add to hot pan. Sear pork chops undisturbed for 4 minutes on first side and then 3 minutes on the other side; remove from the pan, set aside and cover with foil;
  • Add garlic and dried thyme to the pan and cook for a minute until garlic is fragrant but not burned; add wine and deglaze the pan; cook for about 2 minutes until reduced by half;
  • Add cream, mix and let cook for 2 minutes; then add salt and pepper to taste;
  • Finally add your pork chops back to the pan and cook for 2-3 minutes until internal temperature is 145F;
  • Top your pork chops with mushrooms and bacon and serve. Enjoy.