Lightly seasoned juicy pork chops, smothered with onions seasoned in a garlicky broth of bacon drippings and a sweet and tangy Dijon bacon vinaigrette, served on a bed of napa cabbage. These pan seared pork chops with Dijon bacon vinaigrette are delectable.
I first made this sweet and tangy bacon vinaigrette for a Kale Salad with peas and bacon vinaigrette. I fell in love with the way the brown sugar and Dijon mustard formed a thick bubbly glaze of happiness in the pan. So, I put the idea for this bacon vinaigrette in my back pocket to use for another time.
These pork chops were for that time. And now I am going to share this recipe with you!
How To Make Pan Seared Pork Chops With Dijon Bacon Vinaigrette
Here’s a basic overview of how to cook the pork chops. The recipe card at the end of this post provides detailed instructions with times and temperatures.
Render the Bacon
First, cook the bacon until it’s crisp, drain and reserve the drippings.
Cook The Pork Chops
Season the pork chops with salt and pepper and cook them until pork is browned, and cooked through (an internal temperature of 145-150 degrees F when read with an instant-read thermometer), turning once, about 3 to 5 minutes on each side, depending on thickness.
Cook The Cabbage
Cook the cabbage in a couple of tablespoons of the bacon fat. sauté until tender and slightly wilted about 5 to 7 minutes.
Make the Dijon Bacon Vinaigrette
Cook the garlic stirring constantly, until garlic is fragrant, about 30 seconds (do not burn). Then sauté the onions until they are tender; about 5 minutes.
When the onions are tender, stir in vinegar, brown sugar, and mustard. Season with salt, to taste. Cook, stirring constantly, scraping up the brown bits from the bottom of the pan, until smooth and slightly thickened, about 30 seconds. Gradually add in the oil, stirring constantly. When the oil is combined with the vinaigrette, turn off the heat.
Serving Pan Seared Pork Chops with Dijon Bacon Vinaigrette
Place the pork chops over a bed of napa cabbage, drizzled with the bacon vinaigrette.
Recipe Tips
- Cooking time will depend on the thickness of your pork chops
- Do not move the pork chops until they release from the bottom of the pan. It took me a long time to get over my fear of cast iron pans and sticking food. The meat will release when it is good and ready.
I encourage you to try these delectable pork chops. You certainly will not regret it when you take a bite of one of these babies!
Pan Seared Pork Chops With Dijon Bacon Vinaigrette
Useful Equipment:
Ingredients
- 4 boneless pork chops 1-inch thick
- Kosher salt and freshly cracked black pepper to taste
- 8 slices applewood-smoked bacon
- 2 cloves garlic minced
- 1 medium yellow onion sliced thinly
- ⅓ cup apple cider vinegar
- 2 teaspoons light brown sugar
- 2 teaspoons Dijon mustard
- ¼ cup extra-virgin olive oil
- 1 head napa cabbage optional, chopped
Instructions
THE PORK
- Cook bacon in a large cast-iron pan over medium-low heat. Add the bacon (4 slices at a time); cook until crisp. Remove bacon and allow to drain on some paper towels; chop the bacon once cool. Reserve 5 tablespoons of the drippings (divided).
- Season the pork chops with salt and pepper.Using the same pan used to cook the bacon, add pork chops and cook over medium-high heat. Cook the pork chops until pork is browned, and cooked through(an internal temperature of 145 degrees F when read with an instant-read thermometer), turning once, about 3 to 5 minutes on each side, depending on thickness. Transfer pork to serving platter and cover to keep warm.
THE CABBAGE
- Heat 2 tablespoons of the bacon drippings to a large pan, over medium-high heat. Add the cabbage; season with salt and pepper. Saute until tender and slightly wilted about 5 to 7 minutes.
THE DIJON BACON VINAIGRETTE
- Meanwhile, in the same pan used to cook the pork chops, heat the remaining 3 tablespoons of reserved bacon drippings over medium heat.Add garlic to the pan; cook, stirring constantly, until garlic is fragrant, about 30 seconds (do not burn).Add the onions to the pan; sauté the onion for about a minute; turn the heat to medium-low. Continue to cook the onions until they are tender; about 5 minutes.When the onions are tender, stir in vinegar, brown sugar, mustard. Season with salt, to taste. Cook, stirring constantly, scraping up the brown bits from the bottom of the pan, until smooth and slightly thickened, about 30 seconds. Gradually add in the oil, stirring constantly. When the oil is combined into the vinaigrette, turn off the heat.
TO SERVE:
- Place the pork chops over a bed of napa cabbage, drizzled with the bacon vinaigrette.
Notes
- Cooking time will depend on the thickness of your pork chops
- Do not move the pork chops until they release from the bottom of the pan. It took me a long time to get over my fear of cast iron pans and sticking food. The meat will release when it is good and ready.
Colleen says
I wish we could have summer food lighting all year round! I really have one little ol’ spot in my house to take pictures. We have a very dark house! The chops look fantastic!
Loretta says
Thank you for bringing your delectable pan seared pork chops to Fiesta Friday. I loved the addition of the applewood smoked bacon, paired with the sweet and sour tastes. My husband is a huge fan of pork chops, I’m sure he would love to try out these moist looking pork chops. Have a great weekend!
The Mountain Kitchen says
Thank you so much Loretta! Your husband would definitely love these. I mean bacon always makes things even better right?!? Have a good weekend and Happy FF!
Frugal Hausfrau says
Debbie, these look amazing! I think that view might make them taste even better, lol!! I’ll be making this for sure!
Mollie
The Mountain Kitchen says
Thanks Mollie. The view helps lots of things…lol! Have a good weekend!
NancyC says
These pork chops look and sound so delicious!
The Mountain Kitchen says
They were, Nancy. Thank you!
Michelle says
I am drooling here!
I am going to make these soon!
The Dijon bacon vinaigrette sounds amazing!
Thanks for the recipe!
Michelle
The Mountain Kitchen says
Michelle I’m so glad you like these. You will not be disappointed! Happy FF!
Julie says
I just love what you do with a pork chop girl. Bacon vinaigrette? Holy cow sign me up!
The Mountain Kitchen says
Lol Julie, thanks! These are so delicious!!
Kathryn @anotherfoodieblogger says
It looks like you serve up a pretty darn good chop yourself, Debbie! 🙂
The Mountain Kitchen says
I think I’m becoming known for pork chops…lol! Thanks!
Petra says
Lovely flavours and the dish looks super delicious! 🙂
The Mountain Kitchen says
Thank you so much, Petra!