These pork chops are seasoned to perfection and cooked until juicy, making them a hearty meal that’s perfect for any night. With simple ingredients and bold flavors, they bring a cozy, pub-style vibe right to your kitchen.
Start by frying the bacon in a large skillet over medium-high heat until it’s nicely browned and crispy, which should take about 10 minutes. Once done, transfer the bacon to a paper towel-lined plate to drain. Pour off most of the fat from the skillet, but keep about 2 tablespoons of the bacon drippings for cooking the pork chops.
Season the pork chops generously with kosher salt and black pepper. Cook them in the reserved bacon fat over medium-high heat, browning each side for about 3 to 5 minutes. When they’re nicely seared, pour in the white wine, lower the heat to medium-low, cover the skillet, and let the chops cook for another 2 minutes.
Next, chop up the cooked bacon and add it back to the skillet along with sliced onions and garlic. Cover the pan again and let everything simmer gently until the pork chops are cooked through, about 10 minutes per side. To be sure, check that the internal temperature reaches 145°F (63°C). When they’re done, move the chops to a paper towel-lined plate to rest.
In a small bowl, whisk together the water and cornstarch until smooth, then stir this mixture into the sauce left in the skillet. Cook and stir the sauce over medium heat until it thickens nicely. Finally, spoon the sauce over the pork chops and serve.
- Let the pork chops rest at room temperature for 15 minutes before cooking to ensure even cooking.
- Use a meat thermometer to check for an internal temperature of 145°F for perfectly cooked chops.
- Don’t overcrowd the pan; cook in batches if needed to keep the crust crispy.
These pork chops are juicy and full of flavor, with a crispy crust that makes every bite satisfying. They bring a comforting, pub-style taste right to your kitchen. Plus, they’re quick to prepare, perfect for a busy weeknight or a relaxed weekend meal.
Serve these chops with classic sides like mashed potatoes, sautéed green beans, or a fresh coleslaw. A cold beer or a glass of cider pairs wonderfully, bringing out the rich, savory flavors of the meat.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to keep the crust crispy, or warm in the oven at 350°F until heated through. Avoid microwaving to prevent sogginess.
