- 6 slices Smithfield® Hickory Smoked Bacon, cut into 1-inch slices
- 1 Smithfield® Rosemary & Olive Oil Seasoned Pork Sirloin, cut into 5 (1-inch-thick) chops
- 2 tablespoons butter
- 1 large sweet yellow onion, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup no-salt-added chicken stock
- 2 tablespoons balsamic vinegar
- 1 teaspoon minced garlic
- Cook bacon in large skillet over medium-high heat until browned and crisp. Carefully remove bacon and drain on paper towels.
- Brown pork chops in bacon grease over medium-high, about 2 minutes per side; remove chops from skillet.
- Add butter to bacon grease in skillet; saute onions, mushrooms, salt and pepper until onions have browned and are very tender. Stir in stock, vinegar and garlic; cook and stir until reduced by half.
- Add browned chops and cooked bacon to skillet. Cover and simmer until internal temperature of meat reaches 150 degrees F, turning once (about 10 minutes).
04/04/2018
recipepes.com
Pork Chops Smothered in Onions and Mushrooms, recipe
PT15M
PT1H
5
455 calories