Maple Bacon Pork Chops with Dijon Mustard Cream Sauce: A Symphony of Sweet and Savory

There are certain flavor combinations that just feel right. Peanut butter and jelly. Tomato and basil. And, arguably the king of all savory-sweet pairings: maple and bacon. But when you wrap that dynamic duo around a juicy, thick-cut pork chop and smother it in a luxurious, tangy Dijon mustard cream sauce, you elevate a simple weeknight dinner into a restaurant-quality masterpiece.

This recipe for Maple Bacon Pork Chops with Dijon Mustard Cream Sauce is the ultimate comfort food. It hits every note on the palate: salty, sweet, creamy, tangy, and umami. It is a dish that looks incredibly impressive plated up—stacked high and glistening with sauce—but comes together in one skillet in under 30 minutes. Whether you are cooking for a date night, a special occasion, or just want to treat your family to something spectacular, this dish delivers.

In this guide, we are going to dive deep into the technique of searing pork to perfection, how to create a sauce that won’t break, and the secrets to keeping your bacon crispy while keeping the meat juicy.

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Why This Recipe Works

Many home cooks are intimidated by pork chops because they have a reputation for being dry and tough. This recipe solves that problem with three distinct culinary strategies:

• The Bacon Wrap: Wrapping the chops in bacon adds a layer of fat that bastes the meat as it cooks, keeping the exterior moist and flavorful.
• The Maple Glaze: The sugars in the maple syrup caramelize on the surface of the meat, sealing in juices and creating a gorgeous, appetizing crust.
• The Cream Sauce: Even if you slightly overcook your pork (which we will help you avoid!), the rich Dijon cream sauce adds moisture and fat back into the dish, ensuring every bite is succulent.

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Ingredients Needed

To create this dish, you need high-quality proteins and a few pantry staples. Don’t skimp on the mustard—it is the backbone of the sauce.

The Meat:

• – Pork Chops: You want thick-cut, boneless pork chops (about 1 to 1.5 inches thick). Thin chops will dry out before the bacon cooks.
• – Bacon: Use standard cut bacon, not thick-cut. Thick-cut bacon takes too long to render and crisp up, leaving you with flabby fat.
• – Maple Syrup: Real Grade A maple syrup is essential here. Pancake syrup (corn syrup) will burn too quickly and lacks the depth of flavor.

The Seasonings & Aromatics:

• – Salt & Black Pepper: Freshly cracked is best.
• – Garlic Powder & Smoked Paprika: For the rub on the pork chops.
• – Fresh Garlic: Minced, for the sauce.
• – Fresh Thyme or Parsley: For garnish and earthy notes.

The Dijon Cream Sauce:

• – Heavy Cream: This provides the velvety texture. Half-and-half can be used but will be less rich.
• – Dijon Mustard: Use a smooth, creamy Dijon. Grainy mustard works too but changes the texture.
• – Chicken Broth: To deglaze the pan and add savory depth.
• – Butter: To finish the sauce and add a glossy sheen.

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Step-by-Step Instructions

Follow these steps to ensure perfectly cooked pork and a sauce that is smooth and flavorful.

1. Prepare the Pork

Pat your pork chops dry with paper towels. This is crucial for getting a good sear. Moisture is the enemy of browning. Season both sides generously with salt, pepper, garlic powder, and a touch of smoked paprika.

2. The Bacon Wrap

Wrap one or two slices of bacon around the perimeter (the sides) of each pork chop. Secure the ends with a toothpick if necessary, though if you lay them seam-side down first, they usually stay put.

3. Sear the Chops

Heat a large skillet (cast iron is preferred) over medium-high heat with a drizzle of olive oil. Place the chops in the pan. Sear for 4-5 minutes on the first side until golden brown. Flip the chops.

4. Maple Glaze

Once flipped, brush the top of the seared chops with maple syrup. Let the second side cook for another 4-5 minutes. If the bacon on the sides isn’t crispy yet, use tongs to hold the chops on their sides, rotating them to render the bacon fat.

5. Rest the Meat

Once the internal temperature reaches 145°F (63°C), remove the chops from the pan and set them on a plate to rest. Do not skip this step! Resting allows the juices to redistribute.

6. Make the Sauce

Reduce the heat to medium. In the same pan (don’t clean it! That flavor is liquid gold), add a splash of chicken broth to deglaze, scraping up the browned bits (fond) from the bottom. Add the minced garlic and sauté for 30 seconds.

7. Simmer and Thicken

Stir in the heavy cream and Dijon mustard. Let it simmer gently for 3-4 minutes until the sauce coats the back of a spoon. Stir in fresh herbs and season with extra pepper to taste.

8. Serve

Plate the pork chops and spoon the hot sauce generously over the top. Garnish with more fresh herbs.

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Tips for Success

Room Temperature Meat: Take your pork chops out of the fridge 20 minutes before cooking. Cold meat cooks unevenly and seizes up when it hits the hot pan.

Don’t Crowd the Pan: If you crowd the chops, they will steam instead of sear. Cook in batches if your skillet isn’t large enough.

Toothpick Trick: If you use toothpicks to hold the bacon, remember to count how many you used so you can ensure you remove them all before serving!

Sauce Consistency: If your sauce gets too thick, add a splash more broth or water. If it’s too thin, just let it simmer a minute longer.

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Variations

Chicken Substitution: This recipe works wonderfully with chicken breasts or thighs. Adjust cooking times accordingly to ensure chicken reaches 165°F.

Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the cream sauce for a “sweet heat” profile.

Honey Mustard: Swap the maple syrup for honey for a slightly floral sweetness that pairs beautifully with the mustard.

Mushroom Addition: Sauté sliced cremini mushrooms in the bacon fat before adding the cream for an earthy, woodland twist.

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Serving Suggestions

Since the sauce is rich and creamy, you want sides that can stand up to it or cut through the richness.

Mashed Potatoes: The classic choice. A bed of garlic mashed potatoes soaks up the extra sauce perfectly.

Roasted Asparagus or Green Beans: A green vegetable provides a nice color contrast and a fresh crunch.

Wild Rice Pilaf: The nuttiness of wild rice complements the maple and pork flavors.

Crusty Bread: You will want something to wipe the plate clean!

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Storage and Reheating

Fridge: Store leftovers in an airtight container for up to 3 days. Store the sauce separately if possible.

Reheating: Pork can dry out easily upon reheating. The best method is to place the chops in a baking dish with a splash of broth or water, cover tightly with foil, and heat in a 300°F oven until warmed through. Warm the sauce gently on the stove on low heat; do not boil it or the cream may separate.

Enjoy this meal that tastes like a cozy autumn evening but is delicious all year round!