Baked Pork Chops with Creamy Bacon Onion Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 4 bone-in pork chops (about 1 inch thick; 8–10 oz each)
• 1 1/4 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 6 slices thick-cut bacon, chopped
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 3/4 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 tbsp unsalted butter (optional, for a glossy finish)

Do This

• 1) Heat oven to 400°F. Pat chops dry; season with 1 tsp salt, pepper, and smoked paprika.
• 2) Cook bacon in an oven-safe skillet over medium heat until crisp; remove bacon to a plate.
• 3) Sauté onion in bacon fat until soft and golden; add garlic for 30 seconds.
• 4) Stir in flour for 1 minute, then whisk in broth; simmer until slightly thickened.
• 5) Add cream, Dijon, thyme, remaining 1/4 tsp salt, and bacon; simmer 2–3 minutes.
• 6) Nestle pork chops into sauce; bake 12–15 minutes until chops reach 145°F internal.
• 7) Rest 5 minutes, spoon sauce over, and serve.

---

Why You’ll Love This Recipe

• Comforting and rich: Creamy sauce, smoky bacon, and sweet onions make a cozy, steakhouse-style dinner at home.
• One-pan friendly: The bacon, sauce, and baking all happen in one oven-safe skillet.
• Juicy pork every time: A quick sear plus an oven finish helps keep chops tender without drying out.
• Great with simple sides: Perfect over mashed potatoes, egg noodles, or with roasted green beans.

Grocery List

• Produce: 1 large yellow onion, 3 garlic cloves, fresh thyme (optional)
• Meat: 4 bone-in pork chops (1 inch thick), 6 slices thick-cut bacon
• Dairy: heavy cream, unsalted butter (optional)
• Pantry: kosher salt, black pepper, smoked paprika, all-purpose flour, low-sodium chicken broth, Dijon mustard

Full Ingredients

Pork Chops

• 4 bone-in pork chops (about 1 inch thick; 8–10 oz each)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

Creamy Bacon and Onion Sauce

• 6 slices thick-cut bacon, chopped (about 6 oz)
• 1 large yellow onion, thinly sliced (about 12 oz)
• 3 garlic cloves, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 3/4 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/4 tsp kosher salt (plus more to taste)

To Finish (Optional but Tasty)

• 1 tbsp unsalted butter (stirred into the sauce at the end for shine)

Step-by-Step Instructions

Step 1: Heat the oven and season the pork

Position a rack in the center of the oven and preheat to 400°F.

Pat the pork chops very dry with paper towels (this helps them brown instead of steaming). Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Set aside at room temperature while you start the bacon (about 10 minutes is perfect).

Step 2: Crisp the bacon

In a large oven-safe skillet (12-inch cast iron is ideal), cook the chopped bacon over medium heat until crisp, about 8–10 minutes, stirring occasionally.

Use a slotted spoon to transfer bacon to a plate lined with paper towels. Leave the bacon drippings in the pan; you’ll use them to build the sauce.

Step 3: Sauté onions until sweet and golden

Add the sliced onion to the bacon drippings and cook over medium to medium-low heat until soft and turning golden, about 8 minutes. Stir and scrape up any browned bits as the onions release moisture.

Add the minced garlic and cook for 30 seconds, just until fragrant.

Step 4: Build the creamy sauce base

Sprinkle 2 tbsp flour over the onions and stir constantly for 1 minute. This quick cook removes the raw flour taste and helps thicken the sauce.

Slowly whisk in the 1 1/2 cups chicken broth, scraping the skillet bottom to dissolve any flavorful browned bits. Bring to a simmer and cook until slightly thickened, about 2–3 minutes.

Step 5: Make it creamy and add the bacon back

Lower heat to medium-low. Stir in the 3/4 cup heavy cream, 1 tbsp Dijon mustard, thyme, and the remaining 1/4 tsp kosher salt.

Return the crisp bacon to the skillet and simmer gently for 2–3 minutes, stirring, until the sauce looks smooth and lightly coats a spoon.

Step 6: Nestle in the chops and bake

Place the pork chops into the skillet, nestling them into the sauce (it’s fine if the sauce comes halfway up the sides; you don’t need to fully submerge the chops). Spoon a little sauce over the tops.

Transfer the skillet to the oven and bake at 400°F until the pork reaches an internal temperature of 145°F in the thickest part, about 12–15 minutes. Use an instant-read thermometer for best results.

Step 7: Rest, finish the sauce, and serve

Remove the skillet from the oven and let the pork chops rest for 5 minutes (this keeps them juicy).

If using, stir 1 tbsp unsalted butter into the sauce until melted for extra richness and a glossy finish. Taste the sauce and add a pinch more salt or pepper if needed.

Serve the pork chops with generous spoonfuls of creamy bacon-onion sauce. This is especially good over mashed potatoes, buttered egg noodles, or rice to catch every drop.

Pro Tips

• Don’t skip drying the pork: Moisture on the surface prevents good browning and can dilute the sauce.
• Use a thermometer: Pull at 145°F, then rest 5 minutes. Overcooking is the main reason pork chops turn tough.
• Control sauce thickness: If the sauce gets too thick, whisk in 1–3 tbsp warm broth. If too thin, simmer on the stovetop for 2–4 minutes before serving.
• Keep the heat gentle after adding cream: A lively boil can cause the sauce to separate. Aim for a low simmer.
• Prefer boneless chops? Choose 1-inch thick boneless chops and start checking for doneness at 10 minutes.

Variations

• Mushroom bacon-onion sauce: Add 8 oz sliced cremini mushrooms after the onions start softening. Cook until browned, then proceed with flour and broth.
• Herby cream sauce: Swap thyme for 1 tsp chopped rosemary (or a mix of thyme and parsley). Rosemary is stronger, so a little goes a long way.
• Extra smoky: Add 1/4 tsp smoked paprika to the sauce along with the thyme, or use applewood-smoked bacon for deeper flavor.

Storage & Make-Ahead

Refrigerate: Cool completely, then store pork and sauce together in an airtight container for up to 3 days.

Reheat: Warm gently in a covered skillet over medium-low heat with a splash of broth (1–2 tbsp) until hot throughout. Avoid boiling to keep the sauce smooth and the pork tender.

Freeze: Cream sauces can change texture when frozen, but it still works. Freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator, then reheat gently and whisk well.

Make-ahead tip: You can cook the bacon and onions up to 1 day ahead. Refrigerate, then rewarm in the skillet and continue with flour, broth, and cream when ready to cook.

Nutrition (per serving)

Approximate (based on 4 servings): 620 calories, 42 g protein, 10 g carbs, 46 g fat, 18 g saturated fat, 3 g sugar, 1 g fiber, 980 mg sodium.