Go Back

Maple Bacon Pork Chops with Dijon Mustard Cream Sauce

Thick-cut pork chops wrapped in crispy bacon, glazed with maple syrup, and smothered in a rich, savory Dijon mustard cream sauce. A restaurant-quality meal ready in 35 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 chops
Course: Dinner, Main Course
Cuisine: American, French Inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pork Chops
  • 2 thick-cut boneless pork chops approx 1.5 inches thick
  • 4 slices bacon standard cut
  • 2 tbsp maple syrup pure Grade A
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 pinch salt and pepper to taste
Dijon Cream Sauce
  • 0.5 cup heavy cream
  • 2 tbsp Dijon mustard creamy style
  • 0.25 cup chicken broth low sodium
  • 2 cloves garlic minced
  • 1 tbsp butter unsalted
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Cast Iron Skillet
  • Tongs
  • Meat Thermometer
  • Whisk

Method
 

  1. Pat pork chops dry. Mix salt, pepper, garlic powder, and paprika. Season chops generously on all sides.
  2. Wrap 1-2 slices of bacon around the sides of each chop. Secure with a toothpick if needed.
  3. Heat a skillet over medium-high heat. Sear chops for 4-5 minutes on the first side until browned.
  4. Flip chops. Brush the seared top with maple syrup. Cook for another 4-5 minutes.
  5. Use tongs to sear the bacon edges if not fully crispy. Cook until internal temperature reaches 145°F (63°C).
  6. Remove chops to a plate to rest. Return skillet to medium heat.
  7. Add minced garlic to the pan fat, cook for 30 seconds. Deglaze with chicken broth, scraping up browned bits.
  8. Whisk in heavy cream and Dijon mustard. Simmer for 3-4 minutes until thickened.
  9. Stir in butter for shine. Pour sauce over rested pork chops and garnish with parsley.

Notes

Ensure you remove any toothpicks used to secure the bacon before serving.