Ingredients:

  • 4 (6–8 oz / 170–225g each) thick-cut, boneless pork loin chops
  • 1 tsp Kosher Salt
  • ½ tsp Freshly ground black pepper
  • 6 slices (approx. 4 oz / 115g) smoked streaky bacon (cut into ½-inch lardons)
  • 1 tbsp Olive Oil (optional)
  • 1 tbsp Unsalted Butter
  • 2 medium Shallots (finely diced)
  • 3 cloves Garlic (minced)
  • 1 tbsp Fresh Thyme leaves (stems removed)
  • ½ cup Dry White Wine OR Chicken Stock
  • 1 cup Heavy Cream (or Double Cream)
  • 1 tbsp Dijon Mustard
  • ½ cup Freshly grated Parmesan cheese
  • Pinch of nutmeg (optional)
  • 1 tbsp Fresh Parsley (roughly chopped, for garnish)

Instructions:

  1. Pat the pork chops thoroughly dry with paper towels. Season generously on both sides with salt and pepper.
  2. Place the bacon lardons in the cold skillet and turn the heat to medium-low. Cook slowly, stirring occasionally, until the bacon is crispy and all the fat is rendered (approx. 6–8 minutes).
  3. Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate. Keep the rendered bacon fat in the skillet. Drain any excess, leaving about 2 tbsp (30 ml) total. Increase the heat to medium-high.
  4. Place the seasoned pork chops in the hot fat. Sear undisturbed for 3–4 minutes per side until a deep, golden-brown crust forms.
  5. Reduce heat to medium and continue cooking until the internal temperature reaches 140°F (60°C). Transfer the chops to a clean cutting board or plate, tent loosely with foil, and allow them to rest for 5–10 minutes.
  6. Return the skillet to medium heat. Add the butter. Once melted, sauté the shallots until softened (2–3 minutes). Add the minced garlic and fresh thyme; cook for 30 seconds until fragrant.
  7. Pour in the white wine (or stock). Bring to a bubble, scraping up all the delicious browned bits (fond) from the bottom of the pan with a wooden spoon. Reduce the liquid by half (approx. 2–3 minutes).
  8. Reduce the heat to low. Stir in the heavy cream and Dijon mustard. Season with a small pinch of nutmeg and a taste of salt and pepper.
  9. Stir in the grated Parmesan cheese until melted and the sauce is smooth and slightly thickened. Simmer gently for 2–3 minutes.
  10. Return the rested pork chops (and any accumulated meat juices) to the sauce. Gently spoon the sauce over the chops and heat through for 1–2 minutes.
  11. Transfer the chops and sauce to serving plates. Sprinkle generously with the reserved crispy bacon and fresh chopped parsley. Serve immediately.