Pork Chops Smothered in Onions and Mushrooms

Ingredients

• 6 slices Smithfield Hickory Smoked Bacon, cut into 1-inch slices
• 1 Smithfield Rosemary & Olive Oil Seasoned Pork Sirloin, cut into 5 (1-inch-thick) chops
• 2 tablespoons butter
• 1 large sweet yellow onion, thinly sliced
• 8 ounces cremini mushrooms, sliced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup no-salt-added chicken stock
• 2 tablespoons balsamic vinegar
• 1 teaspoon minced garlic

Directions

Cook bacon in large skillet over medium-high heat until browned and crisp. Carefully remove bacon and drain on paper towels.

Brown pork chops in bacon grease over medium-high, about 2 minutes per side; remove chops from skillet.

Add butter to bacon grease in skillet; saute onions, mushrooms, salt and pepper until onions have browned and are very tender. Stir in stock, vinegar and garlic; cook and stir until reduced by half.

Add browned chops and cooked bacon to skillet. Cover and simmer until internal temperature of meat reaches 150 degrees F, turning once (about 10 minutes).