Skillet pork chops with bacon and broccoli cooks in one pan and can be made gluten-free if need be!
Yes, we paired bacon with pork. That means double pork for this meal prep. And doubly delicious! Everything cooks in one pan and tastes like you spent hours on it. Bacon and broccoli and pork are made for each other.
Skillet Bacon Broccoli Pork Chops Meal Prep Ingredients
- 4 pork chops, boneless or bone-in, about 1 pound
- 1 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- 4 slices bacon cut into bite-sized pieces
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- ½ cup low-sodium chicken broth
- 2 tsp lemon juice
- 1 cup half-and-half
- 2 cups broccoli florets fresh or frozen
- 1 cup baby bella mushrooms, sliced
- 1 tsp garlic powder
- Garlic risotto, optional, cooked according to package directions, such as Lundberg
How to Make Skillet Bacon Broccoli Pork Chops
This recipe starts by cooking the bacon, setting it aside, and then cooking the pork chops in some of the rendered bacon fat. Doing this adds a whole lot of flavor. Then, you will remove the pork chops from the pan after they're cooked, add some butter, chicken stock, salt, pepper, the cream, and the bacon, which you've crumbled. Let it simmer a little bit and then add in the broccoli and mushrooms and cook until they're tender. Add the pork back in and you're good to go.
How to Store and Serve Skillet Bacon Broccoli Pork Chops
Meal prepping this recipe is easy and it will keep for 4 days in airtight sealed containers. Reheat in the oven at a low temperature (325 or 350 F), covered, for 15 minutes or so until heated all the way through. You can also microwave this, but sometimes chicken can get a little tough in the microwave if you accidentally overdo it.
We've suggested a side dish such as a prepared garlic risotto (there are lots of boxed rice dishes), but you can also cook your own brown or white rice, or cauliflower rice. Mashed potatoes would be divine with this pork dish, or even egg noodles.
You can also freeze this entire dish with no problem whatsoever. So, if for some reason you want to prep for four servings but freeze half, future you will be happy. Just keep it in an airtight container or in an airtight sealed bag that is freezer safe. Defrost in the refrigerator and then reheat, or put the whole frozen meal in the freezer, covered, until it's completely steaming hot again.
Substitutions and Customizations
Feel free to make this dish with bone-in or boneless pork chops; either will work but boneless ones will take longer.
Brussels sprouts or cauliflower can be swapped for broccoli. Don't lose the mushrooms, though! Green beans would also work. All of these vegetables would cook at about the same rate.
Feel free to use chicken thighs or chicken breasts instead of pork—boneless or bone-in. Either would also taste great here.
Make this prep gluten-free by swapping the all-purpose flour for rice flour or cornstarch.
MORE GREAT PORK MEAL PREPS!
- Crispy Pork Chops and Roasted Vegetables
- One Skillet Honey Dijon Pork Chops with Apples and Onions
- Sheet Pan Pork Tenderloin Meal Prep
- Low-Carb Pork Fried Rice Meal Prep
Ingredients
- 1 pound pork chops bone-in, 4
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
- 4 slices bacon cut into bite-sized pieces
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- ½ cup low-sodium chicken broth
- 2 teaspoon lemon juice
- 1 cup half-and-half
- 2 cups broccoli florets fresh or frozen
- 1 cup baby bella mushrooms sliced
- 1 teaspoon garlic powder
- Garlic risotto optional, cooked according to package directions
Instructions
- Pat pork chops dry and season with salt, pepper, and olive oil on both sides.
- Cook bacon cut into bite-size pieces in a skillet over medium-high heat; cook until crispy and remove onto a plate with a slotted spoon. Reserve about 1 tablespoon of the rendered bacon fat in the skillet and discard the rest.
- Place pork chops into skillet and cook over medium heat until browned on both sides (4-5 minutes per side) Set aside, covered on a plate.
- Add in a tablespoon of butter to the pan and sprinkle the flour in, stirring about 30 seconds. Whisk in chicken broth, lemon juice, garlic powder, salt, and pepper. Stir in cream and return bacon crumbles to the pan.
- Add in broccoli and mushrooms and cook 6-8 minutes, or just until tender. Return the pork chops to the pan.
- Divide the pork chops into 4 meal prep containers. Cut into slices if desired. Drizzle over sauce and broccoli mixture.
- Serve the broccoli and mushrooms in one side compartment and garlic risotto in the other, optional.
