Bacon & Mushroom Chops (keto)

1. Season the chops on both sides with salt & pepper. In a large skillet over medium heat, cook the chopped bacon until browned and just a little crisp. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pan.
2. Increase the heat to medium-high. Add the pork chops and cook for about 3 to 4 minutes on the first side. Flip, reduce the heat to medium and continue cooking until the internal temperature reaches 140°F. Remove the chops from the pan, cover loosely and let them rest while you make the sauce.
3. Add the mushrooms to the skillet with a light sprinkle of salt. Cook for about 5 minutes, stirring occasionally, until they soften and release their juices. Add the garlic and thyme and cook for 30 to 60 seconds, just until fragrant.
4. Sprinkle the flour over the mushrooms and stir well to coat. (For gluten-free: whisk 1 Tbsp arrowroot or cornstarch with a little cold water, then stir into the sauce.) Cook for about 1 minute. Slowly pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Bring to a gentle simmer. Stir in the heavy cream and cook over low heat until the sauce thickens slightly. Taste and adjust salt and pepper as needed.
5. Return the pork chops and any juices to the pan and spoon the sauce over the top. Let them warm through for 1 to 2 minutes, then sprinkle with the cooked bacon and serve! Great with mashed potatoes, roasted broccoli or steamed asparagus.
   
Note: Cooking time will vary depending on chop thickness, so use a thermometer in the thickest area and pull the chops at 140°F, then let them rest about 5 minutes to reach 145°F.

Ingredient Notes: 

Bone-in Chops can be used too, just increase cook time accordingly (use that thermometer!). 

Check out our options for each of these ingredients: Salt & Pepper, Chicken Broth, Bacon