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PAN FRIED PORK CHOPS with BACON SOUR CREAM SAUCE
4 slices bacon, diced
4 boneless pork tenderloin chops
1/2 cup AP flour
2 tablespoons cornstarch
1/2 teaspoon paprika
FRESH ground sea salt and black pepper, to taste
1 shallot, diced
2 green onions, chopped
3 cloves garlic, minced
1 tablespoon avocado oil
1 tablespoon butter

• Saute bacon until crisp. Remove with a slotted spoon to drain on paper toweling.
• Season flour and cornstarch with paprika, FRESH ground sea salt and black pepper.
• Add butter and avocado oil to the skillet.
• Add onions, sauteing 2-3 minutes.
• Add garlic, sauteing another minute.
• Arrange onions and garlic around the edge of the pan.
• Dredge pork chops in flour mixture, shaking off excess.
• Add pork chops to pan, frying on each side 4-5 minutes (based on chop thickness) until cooked through.

SAUCE
2 tablespoons cornstarch
1/2 cup sour cream
1 cup chicken bone broth
1 teaspoon FRESH lemon thyme leaves

• Plate chops and keep warm.
• Add broth and thyme leaves to skillet, heating through.
• Whisk in cornstarch, simmering until sauce begins to thicken.
• Turn off heat and whisk in sour cream.
• Fold in bacon pieces.
• Serve cream over chops.