Bacon-Fat Pan Fried Pork Chops with Mushroom Gravy

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

Juicy pork chops fried in bacon fat and topped with a savory mushroom gravy, this dish combines rich flavors with a quick 30-minute preparation. This American-inspired pork recipe (keto, low carb), ready in about 30 minutes, pairs bone-in pork chops, bacon strips, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces, about 6 oz each bone-in pork chops
• 4 slices, chopped bacon strips
• 1 tbsp olive oil
• 8 oz, sliced white mushrooms
• 1 small, diced yellow onion
• 2, minced garlic cloves
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 1 tsp, chopped fresh thyme

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Heat a large skillet over medium-high heat. Add 4 chopped bacon slices and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.
2. Step 2: Season 4 bone-in pork chops with 1 tsp salt and 1/2 tsp black pepper. Add 1 tbsp olive oil to the bacon fat and increase heat to medium-high.
3. Step 3: Add pork chops to the skillet and cook for 4-5 minutes per side until golden brown and internal temperature reaches 145°F. Remove chops and keep warm.
4. Step 4: Reduce heat to medium and add 1 small diced yellow onion and 8 oz sliced white mushrooms to the skillet. Sauté for 5 minutes until softened and browned.
5. Step 5: Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
6. Step 6: Pour in 1 cup chicken broth, scraping up any browned bits from the pan. Bring to a simmer and cook for 3 minutes until slightly reduced.
7. Step 7: Stir in 1/2 cup heavy cream, 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp chopped fresh thyme, and the reserved crispy bacon pieces. Simmer for 2-3 minutes until the gravy thickens and coats the back of a spoon.
8. Step 8: Return pork chops to the skillet and spoon mushroom gravy over them. Serve immediately.