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Cozy Smothered Pork Chops Recipe with Bacon Mushroom Gravy and Buttered Noodles Made Easy

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A comforting and hearty dish featuring tender bone-in pork chops smothered in a smoky bacon mushroom gravy, served over buttered egg noodles. Perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 4 bone-in pork chops (about 1-inch thick, center-cut preferred)
  • Salt and freshly ground black pepper, to taste
  • ½ cup all-purpose flour, for dredging
  • 2 tablespoons olive oil or vegetable oil, for searing
  • 4 slices bacon, chopped
  • 8 ounces cremini mushrooms, sliced
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups chicken broth (low sodium preferred)
  • ½ cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh thyme, chopped (optional)
  • 8 ounces egg noodles
  • 3 tablespoons unsalted butter, divided
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Pat the pork chops dry with paper towels. Season generously with salt and pepper on both sides. Place flour in a shallow dish and dredge each pork chop, shaking off excess flour. (About 5 minutes)
  2. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once shimmering, add pork chops and cook until golden brown on each side, about 3-4 minutes per side. Do not overcrowd the pan; cook in batches if needed. Remove chops and set aside. (10 minutes)
  3. Lower heat to medium. Add chopped bacon to the skillet and cook until crisp, about 5 minutes. Remove bacon with a slotted spoon, leaving fat behind.
  4. Add sliced mushrooms to the bacon fat and sauté for 6-8 minutes until browned and softened, stirring occasionally. (10 minutes)
  5. Add chopped onions and cook until translucent, about 4 minutes. Stir in minced garlic and cook for another minute until fragrant. (5 minutes)
  6. Sprinkle 2 tablespoons of reserved flour over the mushroom mixture. Stir constantly for 1-2 minutes to cook out the flour taste.
  7. Slowly whisk in chicken broth, scraping up browned bits from the pan. Add heavy cream, Dijon mustard, and thyme. Bring to a gentle simmer until gravy thickens, about 5 minutes. (10 minutes)
  8. Nestle pork chops back into the gravy along with crispy bacon bits. Cover loosely and simmer on low heat for 10-12 minutes, until pork chops reach 145°F (63°C) internal temperature and are tender. (12 minutes)
  9. While pork simmers, cook egg noodles in salted boiling water according to package instructions (usually 6-8 minutes). Drain and toss with 2 tablespoons butter and a pinch of salt. (8 minutes)
  10. Taste gravy and adjust seasoning with salt and pepper. Sprinkle fresh parsley over pork chops and serve immediately over buttered noodles. (2 minutes)

Notes

If gravy gets too thick, stir in a splash of chicken broth or water to loosen it. Use a meat thermometer to ensure pork chops reach 145°F (63°C) internal temperature for tenderness. Pat pork chops dry before searing to get a golden crust. For dairy-free option, substitute heavy cream with coconut or cashew cream and butter with olive oil. For gluten-free, use almond flour and gluten-free pasta.

Nutrition

Keywords: smothered pork chops, bacon mushroom gravy, buttered noodles, comfort food, easy dinner, pork chop recipe, weeknight meal

Find it online: https://coracooks.com/cozy-smothered-pork-chops-recipe-with-bacon-mushroom-gravy-and-buttered-noodles-made-easy/