Ingredients
- 1 slice bacon
- 2 tablespoons bacon drippings
- 4 center-cut pork chops
- kosher salt
- 1 pinch ground black pepper
- 1 cup white wine
- 1 small yellow onion, sliced
- 2 cloves garlic, chopped
- 1 cup water
- 2 tablespoons cornstarch
Why You'll Want This Again
Kitchen Advice
- Use a meat thermometer to avoid overcooking; aim for an internal temperature of 145°F (63°C).
- Marinate the chops for at least 30 minutes to enhance the flavor and tenderness.
Step 1
Fry the bacon in a large skillet over medium-high heat until it’s nice and crispy, about 10 minutes. Take the bacon out and set it on a paper towel to drain, then carefully pour off most of the fat from the skillet, leaving about 2 tablespoons behind.
Step 2
Season the pork chops with kosher salt and black pepper. Cook them in the bacon drippings over medium-high heat until they develop a nice brown crust, about 3 to 5 minutes on each side. Once browned, pour the white wine over the chops, turn the heat down to medium-low, cover the skillet, and let them cook for another 2 minutes.
Step 3
Chop up the cooked bacon and add it back to the skillet along with the sliced onions and garlic. Cover everything again and let it simmer gently. Cook the chops until they’re no longer pink inside, which should take about 10 minutes per side. You can check doneness with an instant-read thermometer—it should register 145°F (63°C). When they’re done, remove the chops and let them rest on a paper towel-lined plate.
Step 4
To make the sauce, whisk together water and cornstarch in a small bowl, then stir this mixture into the skillet juices. Cook and stir until the sauce thickens up. Finally, pour the sauce over the pork chops and serve.
