A delightful twist on a classic southern-style pork chop recipe, featuring a rich onion gravy and crispy bacon.
Cook the bacon in a skillet over medium-high heat until crispy. Remove the bacon and set aside, leaving the drippings in the skillet.
Use a paper towel to blot excess grease from the bacon for a crispier texture.
Add a tablespoon of butter to the skillet with the bacon drippings. Sauté the diced onion until it becomes translucent, then remove from the skillet.
Stir the onions frequently to prevent them from burning.
Season the pork chops with salt and pepper on both sides. Reduce the skillet heat to medium and brown the pork chops on each side for 2-4 minutes.
Ensure the skillet is hot before adding the pork chops to achieve a good sear.
Chop the cooked bacon and add it to the skillet along with the sautéed onions. Pour in the water and add the remaining butter. Cover and simmer until the pork chops are cooked through, about 10 minutes.
Check the internal temperature of the pork chops to ensure they reach 145°F (63°C).
Mix the cornstarch with a quarter cup of cool water in a bowl. Remove the pork chops from the skillet and stir the cornstarch mixture into the skillet to thicken the gravy.
Stir continuously to avoid lumps in the gravy.
Serve the pork chops on plates and pour the gravy over them. Garnish with fresh herbs if desired.
Chopped parsley or thyme makes an excellent garnish for added flavor and color.
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