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Maple Bacon Pork Chops Recipe

Sweet Meets Savory: Maple Bacon Pork Chops with a Rich Dijon Cream Sauce

These Maple Bacon Pork Chops, bathed in a luxurious Dijon mustard cream sauce, are about to become your new favorite culinary obsession. Whether you are hosting a weekend dinner party or just want to treat your family to a restaurant-quality meal at home, this recipe delivers on all fronts. The sizzle of the bacon and the rich aroma of maple syrup will have everyone rushing to the table.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • For the Pork Chops:
  • 4 thick-cut bone-in pork chops (about 1-inch thick)
  • 6 slices of thick-cut bacon chopped
  • 1 tablespoon olive oil
  • 1/4 cup pure maple syrup avoid the artificial stuff for the best flavor!
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • For the Dijon Mustard Cream Sauce:
  • 1 tablespoon unsalted butter
  • 2 cloves garlic minced
  • 1/2 cup chicken broth low sodium preferred
  • 3/4 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 teaspoon fresh thyme leaves finely chopped (plus extra for garnish)

Method
 

  1. Crisp the Bacon Place a large cast-iron skillet over medium heat. Add the chopped bacon and cook until crispy and golden brown. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate. Leave about 1 tablespoon of the bacon grease in the skillet, safely draining and discarding the rest.
  2. Sear the Pork Chops Pat the pork chops completely dry with a paper towel and season them generously on both sides with salt, pepper, and smoked paprika. Add the olive oil to the skillet with the bacon grease. Increase the heat to medium-high. Sear the pork chops for about 4–5 minutes per side until they develop a rich, golden-brown crust.
  3. Add the Maple Glaze Reduce the heat to medium-low. Drizzle the pure maple syrup evenly over the pork chops. Let them cook for another 2–3 minutes, turning once, so the chops are beautifully glazed and cooked to a safe internal temperature of 145°F. Remove the chops from the skillet and set them aside on a plate to rest.
  4. Build the Cream Sauce Base In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up all those delicious brown bits from the bottom. Allow the broth to simmer and reduce by half.
  5. Whisk and Thicken Reduce the heat to low. Whisk in the heavy cream, Dijon mustard, and fresh thyme. Let the sauce simmer gently for 3–4 minutes until it thickens enough to beautifully coat the back of a spoon.
  6. Bring It All Together Return the resting pork chops (and any accumulated juices from the plate) to the skillet, nestling them directly into the cream sauce. Sprinkle the crispy bacon pieces over the top. Garnish with a little extra fresh thyme.

Notes

Serve these spectacular pork chops alongside creamy garlic mashed potatoes or roasted asparagus to soak up every last drop of that incredible Dijon cream sauce.