This is a hearty stick-to-the-ribs meal. The pork chops are juicy and well-seasoned. You get the smoky bacon, garlic, and some tang from the mustard. I hope you like it.

2 boneless pork chops from Happy Family Ranch
1 strip bacon
2 tablespoons of rice flour
1/4 teaspoon salt
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon black pepper
2 tablespoons olive oil
1 cup cream
1 teaspoon German mustard
1/4 cup sherry

Preheat oven to 350.

Mix flour, garlic powder, paprika, salt, and black pepper; heavily coat both sides of pork chops.

In an oven-safe skillet on medium, add olive oil and diced bacon.

Add pork chops to pan and brown for 4 minutes on each side.

Remove pork chops.

Add sherry to pan and scrape all the bits off the pan with whisk.

Add mustard and whisk.

Add cream and whisk.

Add pork chops.

Place pan in oven for 15-20 minutes until pork chops reach an internal temperature of 150.

Serve with mashed potatoes.