Creamy Pork Chops

How to tell when pork chops are done cooking

Determining when pork chops are done cooking is crucial for achieving juicy, tender pork chops but also for food safety.

• Use a meat thermometer – The most accurate method to check the doneness is by using a meat thermometer. The USDA recommends cooking pork to a minimum internal temperature of 145°F, followed by a 3-minute rest time. In this recipe, we pull the pork after 140°F because we are returning them to the skillet to bath in the sauce a few minutes before serving.
• Cut in to the meat – If you don’t have a thermometer, make a small cut into the center of the chop to check the color. The color should be white; however, using this method causes some of the juices and flavor to escape.

Variations & substitutions

Whether you don’t have certain ingredients or want to add some in, here are a few ideas on what to substitute or change up for different flavor.

Substitutions

• Chicken – Ha! I guess it’s no longer a pork chop recipe, but this creamy bacon sauce would be delicious over chicken too.
• Fresh thyme – For more robust flavor, use 1 tablespoon of fresh thyme.
• Decrease the calories – Omit the bacon, use less oil, use less heavy cream and replace with chicken broth, nut milk or water.
• Make dairy free – Omit the butter and parmesan cheese. In place of heavy cream, use nut milk or coconut cream and add 1 teaspoon arrowroot powder.

Variations

• Spicy – Add cayenne pepper, red pepper flakes or minced jalapeno for extra kick.
• Use different vegetables – Add in mushrooms, sun dried tomatoes, zucchini or artichokes for different textures and flavors.
• Cheese it up – Use different types of cheese like gorgonzola or feta for a change in flavor profile.

Instant pot pork chops

Cooking the pork chops in an Instant Pot can not only intensify the flavors but also make the process even more convenient.

1. Set Instant Pot to the ‘Sauté’ setting and add avocado oil.
2. Once hot, add the pork chops and sear them on both sides until they have a nice golden crust (approximately 3-4 minutes on each side). Remove the chops from the pot and set aside.
3. In the same pot, add the chopped bacon and cook until crisp. Remove bacon from the pot and set aside, leaving the grease in the pot.
4. Add the butter, minced garlic and thyme to the pot, stirring for about 1 minute.
5. Stir in the Dijon mustard and heavy whipping cream.
6. Return pork chops back to the pot. Set valve to “sealing” and “pressure cook” on high for 7-8 minutes (this time might vary based on the thickness of the pork chops).
7. Once the cooking time is up, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.
8. Stir in parmesan cheese and spinach.

Storage information

To properly store any leftover pork chops, allow pork chops to cool to room temperature before packing away in an air tight container to store in the refrigerator. Store in the fridge for 3-4 days.

Although it may change the texture of the cream sauce, freeze this creamy pork chop recipe for up to 1-2 months in a freezer safe container.

Reheat in the microwave, stove top or oven until heated through.