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6 strips bacon
2 lb boneless pork chops
8 oz mushrooms – sliced
½ cup roasted red peppers, cut into strips
2 garlic cloves – minced
Leaves from sprigs fresh thyme (plus extra for garnish)
1 Tbsp olive oil
2 Tbsp all-purpose flour
⅔ cup chicken broth
½ cup heavy cream
1 oz grated parmesan cheese
Salt and pepper to taste
Brown bacon in a large pan to a crisp. Remove bacon – leaving grease in a pan. Chop bacon into bits.
Keep the pan heated at medium-high heat. Season pork chops with salt and pepper and sear for 4 minutes. Reduce heat to medium and flip, searing for an additional 4 minutes on the other side. Remove pork chops and side aside.
Add mushrooms, roasted red peppers, garlic, thyme, salt and pepper to the pan. Cook for about 5 minutes. Sprinkle with flour and stir until coated.
Add chicken broth and bring to a boil while stirring constantly.
Stir in heavy cream, parmesan until smooth. Add in bacon and reduce to low heat.
Add pork chops back in to coat in sauce.
Serve pork chops with mushroom-bacon sauce and fresh thyme garnish.
