Pork Chops With Mushroom Pan Gravy

• 6 slices bacon, cut into 1/2 inch pieces
• 2 c. (2 med) sliced 1/8-inch onions
• 4 (3/4-inch thick) center cut pork chops
• 3 Tbsp. all-purpose flour
• 1/2 tsp salt
• 1/2 tsp thyme leaves
• 1/4 tsp pepper
• 2 c. (1 pt) half and half
• 2 c. (8 oz) sliced 1/4-inch fresh mushrooms
• Cooked rice or egg noodles

1. In 10-inch skillet cook bacon and onions over med. high heat, stirring occasionally, until browned (8 to 10 min).
2. Add pork chops, arranging bacon and onions on top of pork chops.
3. Cover; continue cooking for 10 minutes or until browned.
4. Turn pork chops. Reduce heat to med.
5. Cover; cook until pork chops are tender (10 to 15 minutes).
6. Place pork chops on platter; keep warm while preparing gravy.
7. In same skillet with drippings, brown particles, bacon and onions add remaining ingredients except half and half., mushrooms and rice.
8. Cook over med heat, stirring occasionally, until smooth and bubbly (1 min.)
9. Stir in half and half and mushrooms.
10. Continue cooking, stirring occasionally, until mixture is thickened (8 to 10 minutes).
11. Serve gravy over rice or noodles and pork chops.

bacon, onions, center, flour, salt, thyme, pepper, mushrooms, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129243 (may not work)