This post, featuring Pork Chops in White Wine Cream Sauce with Seared Mushrooms and Bacon Bits, is sponsored by Farm Promise, a brand that produces all-natural, no-antibiotics-ever pork.
This low-carb, flavorful dish is easy to prepare and combines boneless pork chops, white wine, garlic, herbs, sautéed mushrooms, bacon, and cream. It can be ready in about 30 minutes.
Pork Chops — A Popular and Versatile Meat
Growing up in Poland, pork was a staple in my family’s kitchen. Breaded pork cutlets were a Sunday classic, and the sound of moms tenderizing the meat is a vivid childhood memory. Pork remains one of the most popular meats in Poland, appreciated for its flavor and its role as a lean source of protein.
As I explored different preparations over the years, I developed a special appreciation for pork chops. For this recipe I chose boneless pork chops, which work exceptionally well with a rich, silky sauce. The addition of sautéed mushrooms and crisp bacon elevates the dish—those mushrooms remind me of my mother’s, and bacon, frankly, makes everything better.
After moving to New York, I struggled to find consistently good-quality pork. That changed when I discovered Farm Promise pork at my local ShopRite. Their products made it easy to cook pork more often and with confidence.
Why I Use Farm Promise Pork
I chose Farm Promise pork for several reasons:
- Farm Promise pork is humanely raised by family farmers in Pennsylvania — no gestation crates, no growth promotants or hormones, and a vegetarian feed program;
- The brand focuses on wholesome, high-quality pork while supporting sustainable farming practices;
- Farm Promise makes cleaner meat accessible at local retailers like ShopRite and at affordable prices;
- All Farm Promise pork is born, raised, and harvested in the USA;
- And most importantly, it tastes great.
Now, let’s walk through the recipe and techniques that make these pork chops exceptional.
How to Make Pork Chops in White Wine Cream Sauce with Mushrooms & Bacon
The ingredient list is short and straightforward:
- Farm Promise boneless pork chops
- Farm Promise slow-smoked applewood uncured bacon
- Baby Bella mushrooms
- Garlic
- Dried and fresh thyme
- White wine (dry)
- Heavy cream
- Salt and pepper
Bone-In or Boneless?
I like bone-in chops for grilling or simple glazes, but boneless pork chops are ideal for saucy preparations. They slice easily and allow the sauce to coat every bite, so boneless cuts are perfect for this creamy white wine sauce.
Thick or Thin Chops?
Pork cooks quickly, so I recommend thick-cut boneless chops for this recipe to keep the meat juicy and tender while giving you time to develop the sauce.
How to Keep Pork Chops Tender and Juicy
My go-to trick is brining. A very simple brine of 3 tablespoons kosher salt dissolved in 3 cups water will improve juiciness and flavor. Brine the chops for at least 30 minutes; you can brine up to four hours. To cool the brine quickly, dissolve the salt in one cup of hot water, add ice to cool, then add the remaining cold water. Place the chops and brine in a sealed bag and refrigerate if brining longer than 30 minutes. Remove the meat from the fridge 30 minutes before cooking so it’s not too cold when it hits the pan.
How to Sear Boneless Pork Chops Perfectly
I like a light coating of quick-dissolving flour for a golden crust, but you can use all-purpose flour or skip flour entirely for a gluten-free option. Sear on medium-high heat for about 4 minutes on the first side until golden, then flip and sear an additional 3 minutes. Remove the chops to finish cooking in the sauce; aim for an internal temperature of 145°F.
About the White Wine Cream Sauce
This sauce is rich and flavorful. Use the same pan you seared the chops in so you capture all the browned bits. Sauté garlic and dried thyme briefly, deglaze with white wine, reduce, then add cream to create a silky, savory sauce. The mushrooms and bacon finish it off with texture and smoky flavor.
Wine Substitute
If you prefer not to use wine, substitute the white wine with the juice of half a lemon plus 1/2 cup chicken stock. This keeps acidity and depth without wine.
How to Lighten the Sauce
To reduce richness, use half-and-half instead of heavy cream. If the sauce is too thin, whisk a tablespoon of flour with a little water and stir it in to thicken.
Simple Steps to Prepare This Dish
- Brine the pork chops;
- Cut and sauté mushrooms;
- Cook bacon until crispy and set aside;
- Season, flour (optional), and sear the pork chops;
- Sauté garlic and thyme in the same pan, deglaze with wine, then add cream and reduce;
- Return the pork chops to the pan to finish cooking in the sauce;
- Top with the sautéed mushrooms and crispy bacon, then serve.
These steps are straightforward and produce a rich, comforting main course that pairs well with simple sides like sautéed greens or roasted vegetables.
If you’d like to make this at home, pick up Farm Promise Pork Chops and Applewood Uncured Bacon at your local ShopRite. Enjoy this rich, comforting Pork Chops in White Wine Cream Sauce with Mushrooms & Bacon!
Pork Chops in White Wine Cream Sauce with Mushrooms & Bacon
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Ingredients
- 4 Boneless pork chops, about 8 ounces each
- 2 cups Baby Bella mushrooms, halved or quartered
- 2 slices Applewood smoked uncured bacon, cut into pieces
- 1/4 cup Quick dissolving flour or all-purpose flour (optional)
- 1/2 cup Dry white wine
- 1 cup Heavy cream
- 3 cloves Garlic, minced
- 1/2 teaspoon Dried thyme (up to 1 tsp if preferred)
- 1 tbsp Butter or ghee, to sauté mushrooms
- 2 tbsp Ghee or cooking oil to sear the pork chops
- 1 tsp Fresh chopped thyme plus a few sprigs
- Salt & pepper to taste
Brine
- 3 tbsp Kosher salt
- 3 cups Water
Instructions
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Dissolve the kosher salt in water and cool to room temperature. Add the pork chops and brine for at least 30 minutes. If brining longer, refrigerate and remove 30 minutes before cooking.
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While the pork brines, cut the bacon and cook it over low heat until crispy, about 5 minutes. Set aside.
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Clean and cut the mushrooms. Heat butter or ghee, add the mushrooms, and sear undisturbed for about 5 minutes to get color. Then stir, season with salt and pepper, cook 2–3 more minutes, and remove from the pan.
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Add ghee or oil to the pan. Season the pork chops with salt and pepper, dredge in flour if using, and sear for 4 minutes on the first side and 3 minutes on the other. Remove and tent with foil.
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Add garlic and dried thyme to the pan and cook briefly until fragrant. Deglaze with white wine and cook about 2 minutes until reduced by half.
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Stir in the cream and simmer 2 minutes. Season with salt and pepper to taste.
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Return the pork chops to the pan and cook 2–3 minutes more, until the internal temperature reaches 145°F.
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Top the chops with the sautéed mushrooms and crispy bacon, then serve. Enjoy.
This post is sponsored by Farm Promise.
If you’re looking for more pork recipes, try these titles on the site: Brown Sugar Pork Chops with Garlic and Herbs; Brown Sugar Pork Loin with Garlic and Herbs; and Honey BBQ Pork Souvlaki.
Read about the author Edyta on the site or follow Eating European on social media.