Savory Maple Bacon Pork Chops Recipe

Introduction

These Savory Maple Bacon Pork Chops with Dijon Mustard Cream Sauce are the ultimate easy weeknight dinner. The sweet maple and smoky bacon perfectly complement the tender pork, while the creamy mustard sauce adds a rich, tangy finish. Serve them alongside Perfect Baked Sweet Potatoes Recipe for a complete, comforting meal that feels gourmet without the fuss.

Ingredients

These savory maple bacon pork chops feature a rich Dijon mustard cream sauce that creates a perfect balance of sweet, smoky, and tangy flavors with every juicy bite.

• 4 bone-in pork chops
• 4 slices bacon, cooked and crumbled
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Salt to taste
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/2 cup heavy cream
• 1/4 cup Dijon mustard
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Timing

Prep Time	10 minutes
Cook Time	20 minutes
Total Time	30 minutes

Context: This recipe for Savory Maple Bacon Pork Chops with Dijon Mustard Cream Sauce is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Pork Chops

Pat the pork chops dry with paper towels and season both sides generously with salt and pepper. Let them sit at room temperature for 15–20 minutes to ensure even cooking.

Step 2 — Cook the Bacon

In a large skillet over medium heat, cook the bacon until crisp. Remove the bacon with a slotted spoon, leaving the rendered fat in the pan. Crumble the bacon and set it aside for later.

Step 3 — Sear the Pork Chops

Increase the heat to medium-high. Add the pork chops to the hot bacon fat and sear for 3–4 minutes per side until a golden-brown crust forms. The internal temperature should reach 145°F for safe doneness.

Use a meat thermometer to check doneness—pork chops should be slightly pink in the center for optimal juiciness.

Step 4 — Remove and Rest Pork Chops

Transfer the pork chops to a plate and tent loosely with foil. Let them rest for at least 5 minutes to allow the juices to redistribute throughout the meat.

Step 5 — Make the Maple Glaze

Reduce the skillet heat to medium. Pour in the maple syrup and stir, scraping up any browned bits from the bottom of the pan. Simmer for 1–2 minutes until the syrup slightly thickens.

Step 6 — Create the Dijon Mustard Cream Sauce

Whisk in the Dijon mustard and heavy cream. Bring the sauce to a gentle simmer, stirring constantly, until it thickens enough to coat the back of a spoon—about 3–4 minutes.

Taste and adjust seasoning with salt and pepper as needed. For a smoother sauce, you can stir in a tablespoon of butter off the heat.

Step 7 — Combine and Finish

Return the pork chops and any accumulated juices to the skillet, spooning the savory maple bacon Dijon mustard cream sauce over the top. Sprinkle with the reserved crumbled bacon.

Step 8 — Serve Immediately

Plate the pork chops and generously drizzle with the remaining sauce. Serve hot alongside mashed potatoes, roasted vegetables, or a fresh green salad for a complete meal.

Nutritional Information

Calories	485
Protein	35g
Carbohydrates	12g
Fat	32g
Fiber	0.5g
Sodium	890mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey cutlets or chicken breasts — Lighter protein choice with a milder flavor that still pairs beautifully with the maple and mustard sauce.
• Turkey bacon or lean ham — Reduces fat content while maintaining the smoky, savory element essential to the dish.
• Thinly sliced sweet potatoes or zucchini noodles — A lower-carb alternative to traditional sides, absorbing the creamy sauce well.
• Coconut cream or unsweetened almond milk — Dairy-free options for the cream sauce, adding a subtle nutty or tropical note.
• Gluten-free flour or cornstarch — Thickens the sauce without gluten, ensuring the dish remains celiac-friendly.
• Low-sodium chicken broth and reduced-sodium soy sauce — Cuts down on salt while preserving depth of flavor in the sauce.
• Avocado oil or olive oil — Healthier fat alternatives for searing the pork chops, offering a neutral or fruity base.
• Apple cider vinegar or lemon juice — Brightens the sauce with acidity, reducing the need for added salt and enhancing the maple’s sweetness.

Serving Suggestions

• Pair these Savory Maple Bacon Pork Chops with Dijon Mustard Cream Sauce with creamy mashed potatoes or garlic parmesan polenta to soak up the delicious sauce.
• For a lighter meal, serve alongside roasted asparagus, green beans, or a crisp arugula salad with a tangy vinaigrette to balance the richness.
• These pork chops are perfect for a cozy date night at home or a special Sunday family dinner when you want to impress.
• Elevate your holiday table by adding this elegant dish to your Christmas or Easter menu for a memorable main course.
• For beautiful plating, place the pork chop slightly off-center on a warm plate, generously spoon the Dijon mustard cream sauce over it, and garnish with fresh thyme and crispy bacon crumbles.
• Serve with a side of crusty bread or dinner rolls to ensure not a drop of the savory maple and mustard sauce goes to waste.

With their perfect balance of sweet, savory, and creamy flavors, these Savory Maple Bacon Pork Chops with Dijon Mustard Cream Sauce are a versatile and impressive dish for any occasion.

Common Mistakes to Avoid

• Mistake: Overcooking the pork chops, making them tough and dry. Fix: Use an instant-read thermometer and pull them at 145°F (63°C) for juicy perfection.
• Mistake: Using a cold pan to start the bacon, which can make it steam rather than crisp. Fix: Always start bacon in a cold skillet and cook over medium heat to render fat evenly.
• Mistake: Adding the maple syrup too early, causing it to burn in the pan. Fix: Add the syrup only during the last minute of cooking the chops to create a glaze without scorching.
• Mistake: Not letting the pork chops rest before slicing, losing precious juices. Fix: Let them rest for 5 minutes after cooking to allow the fibers to reabsorb the moisture.
• Mistake: Using high heat to cook the chops, which can burn the exterior before the inside is done. Fix: Cook over medium heat for a golden-brown crust and even cooking throughout.
• Mistake: Adding cold cream directly to the hot pan, which can cause it to curdle. Fix: Temper the cream by letting it sit out briefly or adding it off the heat, then stirring constantly.
• Mistake: Overcrowding the pan when searing, which steams the chops instead of browning them. Fix: Cook in batches if necessary to ensure each chop has enough space for proper searing.
• Mistake: Skipping the step of deglazing the pan after cooking the bacon and chops. Fix: Use a splash of broth or water to scrape up the flavorful browned bits for your sauce base.
• Mistake: Not tasting the Dijon mustard cream sauce before serving. Fix: Always adjust seasoning at the end, as the mustard’s sharpness can vary between brands.
• Mistake: Using thin-cut pork chops, which cook too quickly and are prone to drying out. Fix: Opt for chops that are at least 1-inch thick for a more forgiving and succulent result.

Storing Tips

• Fridge: Store leftover Savory Maple Bacon Pork Chops with Dijon Mustard Cream Sauce in an airtight container for up to 3 days.
• Freezer: Place cooled pork chops and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm gently in a covered skillet over medium-low heat or in the microwave, stirring sauce occasionally, until internal temperature reaches 165°F.

Always use a food thermometer to ensure your pork reaches the safe internal temperature of 145°F during initial cooking and 165°F when reheating leftovers.

Conclusion

We hope you enjoy making and eating these Savory Maple Bacon Pork Chops with Dijon Mustard Cream Sauce as much as we do. If you try this recipe, please leave a comment with your thoughts. For more delicious meals like Loaded Bacon Cheeseburger Alfredo Pasta Recipe, be sure to subscribe for updates!

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FAQs

Can I use a different cut of pork for this recipe?

Yes, you can substitute pork loin chops or boneless chops. Adjust cooking time as needed to prevent drying out. The Savory Maple Bacon Pork Chops with Dijon Mustard Cream Sauce works best with chops at least 1-inch thick.

What can I use if I don’t have real maple syrup?

Use honey as a direct substitute for a similar sweetness. Avoid pancake syrup, as it contains artificial flavors that alter the taste. The sauce for Savory Maple Bacon Pork Chops with Dijon Mustard Cream Sauce relies on pure maple flavor.

How do I prevent the pork chops from becoming tough?

Do not overcook them—use a meat thermometer and remove at 145°F. Let them rest for 5 minutes before serving. This ensures juicy Savory Maple Bacon Pork Chops with Dijon Mustard Cream Sauce every time.