Pork Chops with Bacon and Thyme


Written by contributor Marieke Beeler of M for Mommy.

These pork chops with bacon and thyme are packed with flavor and my kids, who are funny with tougher types of meat, can’t resist them.  Score!

Here’s the deal: I’m married to a Texan.  And though he certainly is not the “cowboy type”, he does like a steak once in a while.  Bacon, however, doesn’t fall in the “like” category for him.  It is labeled under the “LOVE” category (together with me), so when I hear someone say that “bacon goes with everything”, I think of my husband, who would wholeheartedly agree.

Though I personally don’t think bacon would go well with a banana-carrot cake muffin, or a strawberry dessert, I do believe that bacon and pork chops are a heavenly combination.  Add some fresh thyme and you have yourself a beautiful dinner.


Pork Chops with Bacon and Thyme

4 pork chops, bone in, medium thickness
2 tbsp. half and half
Kosher salt & freshly ground black pepper
4-6 slices of bacon
2-3 tbsp. unsalted butter
2 tbsp. fresh thyme, finely chopped

Serves: 4

Fry the bacon in a large frying pan, until cooked and crispy (but not too dark).  Let them drain and cool on a plate lined with paper towel.  Wipe the frying pan clean with a paper towel.

Pour a little bit of half and half over the pork chops and rub it in before seasoning with the Kosher salt and pepper.  Do this on both sides.

Melt the butter in the same frying pan over medium heat and when the bubbles / foam start to pull to the sides,  gently put the pork chops in the pan.  Careful not to crowd them, as they always expand a bit in the cooking process.  Cook them evenly over medium heat for about 20-25, turning every 5 minutes.  Keep a close eye on them, to make sure they don’t cook too fast (they’ll dry out).  They will get a golden / caramelized color on the outside.  If you feel you need more butter, add a bit more.

By the way, I use butter for this dish, simply because it gives so much more flavor to the meat than vegetable oil does.  It’s a sinful little thing, but the few times that I pan fry a piece of meat, I splurge, and use butter.  I’m crazy like that.

Meanwhile, as the bacon has cooled, chop it and set it aside.  (I know it’s tempting, but try not to snack too much from it, or you won’t have enough left over for dinner.)

When the pork chops are done, remove them from the pan and set them aside on a plate.  Add the chopped bacon to the pan and reheat for about 30 seconds.  Add the thyme and mix together for another 30 seconds.

Serve the pork chops topped with the bacon and thyme mixture. To balance out the flavors, this dish goes really well with Belgian Endive Salad.

For more delicious recipes, visit Marieke Beeler, aka HRH Mommy

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