Pub Chops

01Method

1. 1

   Cook the bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Transfer the bacon to a plate lined with paper towels. Drain the skillet, keeping approximately 2 tablespoons of the rendered drippings.

2. 2

   Season the pork chops with salt and pepper, then sear them in the reserved drippings over medium-high heat until browned, 3 to 5 minutes per side. Add the white wine, lower the heat to medium-low, cover the skillet, and continue cooking for 2 more minutes.

3. 3

   Chop the cooked bacon and add it to the skillet together with the onion and garlic. Cover again and simmer until the chops are cooked through, about 10 minutes per side, until an instant-read thermometer reads 145°F (63°C). Transfer the chops to a paper towel-lined plate.

4. 4

   In a small bowl, whisk together the water and cornstarch, then stir the slurry into the pan sauce. Cook, stirring continuously, until the sauce thickens. Spoon the sauce over the chops before serving.