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Looking for the ultimate comfort food that’s both indulgent and easy to make? This meal is the perfect blend of savory and satisfying, offering tender pork chops smothered in a rich garlic butter sauce alongside a cheesy, bacon-infused mac and cheese that’s packed with spinach for a nutritious boost.
You’ll love it for its comforting flavors, simple preparation, and the way it brings a gourmet touch to your weeknight dinners. It’s a dish that will quickly become a household favorite.
Love Pork Chops?
Give a few of these recipes a try!
Helpful Tips
- Perfectly Sear the Pork Chops– For juicy and flavorful pork chops, sear them over high heat until they develop a golden-brown crust. This not only enhances the flavor but also locks in the juices, ensuring the chops remain tender.
- Cook Pasta to Al Dente – When making the mac and cheese, cook the pasta just until al dente. This means the pasta should still have a slight bite to it, as it will continue to cook slightly when mixed with the sauce. Overcooked pasta can become mushy when baked with the cheese sauce.
- Balance the Flavors – The richness of the garlic butter and cheese can be balanced with a bit of acidity. Adding a teaspoon of Dijon mustard to the cheese sauce brightens the flavors and adds depth to the dish.
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Garlic Butter Pork Chops with Elevated Mac & Cheese
This meal is the perfect blend of savory and satisfying, offering tender pork chops smothered in a rich garlic butter sauce alongside a cheesy, bacon-infused mac and cheese.
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Servings: 4 Servings
Calories: 937kcal
Ingredients
- 4 bone-in pork chops
- 1/2 teaspoon (3 g) salt
- 1/2 teaspoon (1 g) ground black pepper
- 1/2 tablespoon (7 ml) cooking oil
- 6 tablespoons (84 g) salted butter
- 4 fresh thyme sprigs
- 4 large garlic cloves minced
For the mac & cheese:
- 6 ounces (170 g) large shells pasta about 16
- 3 slices bacon
- 1 shallot minced
- 1 clove garlic minced
- 1/4 teaspoon (2 g) salt
- 1/4 teaspoon (0.5 g) ground black pepper
- 1 tablespoon (14 g) butter
- 1 tablespoon (8 g) all-purpose flour
- 1 cups (237 ml) whole milk heated
- 2 teaspoons (10 ml) Dijon mustard
- 1 1/2 cups (170 g) cheddar cheese shredded from a block (medium and aged)
- 1 cup (30 g) baby spinach
- Chives for garnish
Instructions
- Season the chops on both sides with salt and pepper.
- Heat a skillet over medium high heat and add the oil. Sear the chops until the internal temp of the pork reads 125°F on an instant-read thermometer.
- Add the butter, garlic, and thyme to the skillet.
- Continue cooking the pork chops, basting in the sauce, until the internal temp reaches 135°F. Spoon the garlic butter over the chops when serving.
For the mac & cheese:
- Add the pasta to a large pot of boiling, salted water. Stir well and cook for a minute less than the package instructs. When done, drain and set aside.
- Meanwhile, cook the bacon until very crispy in a pan. Remove the bacon from the pan. Once cooled, add the bacon to a food processor. Pulse until small crumbs form.
- Add the shallots to the pan and sweat over medium low heat for 4 minutes. Add the garlic, salt and pepper, and cook for just 1 more minute.
- Add the butter and let it melt. Whisk in the flour. Cook for about 30 seconds.
- Slowly pour in the heated milk in a few additions, whisking constantly to incorporate.
- Whisk in the Dijon mustard.
- Bring the mixture to a simmer, reduce the heat to low, and cook for about 6 minutes until slightly thickened, stirring often. Stir in the cheddar until smooth. Turn the heat to low. Add the spinach and let it wilt.
- Add the pasta to the sauce. Stir well to combine. Taste and adjust for seasoning.
- Serve the mac and cheese with a sprinkle of bacon breadcrumbs and chives on top.
Video
Notes
- For juicy and flavorful pork chops, sear them over high heat until they develop a golden-brown crust. This not only enhances the flavor but also locks in the juices, ensuring the chops remain tender.
- When making the mac and cheese, cook the pasta just until al dente. This means the pasta should still have a slight bite to it, as it will continue to cook slightly when mixed with the sauce. Overcooked pasta can become mushy when baked with the cheese sauce.
- The richness of the garlic butter and cheese can be balanced with a bit of acidity. Adding a teaspoon of Dijon mustard to the cheese sauce brightens the flavors and adds depth to the dish.
Nutrition
Calories: 937kcal | Carbohydrates: 40g | Protein: 56g | Fat: 61g | Saturated Fat: 29g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 1134mg | Potassium: 934mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1907IU | Vitamin C: 5mg | Calcium: 447mg | Iron: 2mg
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
