Cast-Iron Pork Chops with Bacon Pan Sauce
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This practical NYPB recipe is designed to showcase premium ingredients with a clear sequence and a steakhouse-style result at home.
Serves: 4
Estimated time: 45 minutes
Ingredients
- 4 thick-cut pork chops
- 4 slices NYPB bacon, chopped
- Kosher salt and black pepper
- 1 shallot, minced
- ½ cup unsalted stock
- 1 teaspoon Dijon mustard
- 1 tablespoon butter
Method
- Step 1: Pat the chops dry and season lightly. Cook bacon in a cast-iron skillet; transfer it to a plate.
- Step 2: Brown the chops in the rendered fat, then reduce the heat and cook gently until they reach a safe temperature.
- Step 3: Rest the chops for at least 3 minutes.
- Step 4: Cook the shallot in the skillet, add stock, and scrape up the browned bits. Whisk in Dijon and butter.
- Step 5: Return the bacon to the sauce and spoon it over the chops.
Food-safety note
For food safety, USDA guidance calls for beef, pork, lamb, and veal steaks, chops, and roasts to reach at least 145°F followed by a 3-minute rest. Use an instant-read thermometer in the thickest part, away from bone and large pockets of fat.
Make it your own
Cooking time varies with thickness, starting temperature, equipment, and desired result. Let appearance, texture, and—most importantly—a reliable food thermometer guide the finish.