Pub-Style Pork Chops

Ingredients

• 1 slice bacon
• 2 tablespoons bacon drippings
• 4 center-cut pork chops
• kosher salt
• 1 pinch ground black pepper
• 1 cup white wine
• 1 small yellow onion, sliced
• 2 cloves garlic, chopped
• 1 cup water
• 2 tablespoons cornstarch

Step 1

Fry 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.

Step 2

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.

Step 3

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.

Step 4

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.