Maple Bacon Pork Chops with Dijon Cream Sauce
A deliciously indulgent dish featuring salty bacon, sweet maple, and tangy Dijon cream, perfect for cozy family meals or special occasions.
Ingredients
Main Ingredients
- 4 pieces boneless pork chops, about 1-inch thick Choose lean center-cut for a healthy option.
- 4 slices thick-cut bacon Adds smoky depth; turkey bacon works for lighter versions.
- 2 tablespoons pure maple syrup Do not use pancake syrup; real maple gives nuanced sweetness.
- 1 small shallot, finely chopped Or 1/4 cup red onion if you prefer.
- 2 cloves garlic, minced Fresh garlic for depth.
- 1 cup heavy cream Swap half-and-half and a tablespoon of cornstarch for a lighter sauce, or use Greek yogurt for tang with less fat.
- 1 tablespoon Dijon mustard The heart of the sauce; use grainy Dijon for texture.
- 1 teaspoon fresh thyme leaves Or 1/2 teaspoon dried thyme.
- Salt and freshly ground black pepper, to taste
- 1 tablespoon butter For richness.
- 1 tablespoon olive oil To prevent burning.
- 1 tablespoon apple cider vinegar or lemon juice Optional to brighten the sauce.
Instructions
Preparation
- Pat the pork chops dry and season both sides generously with salt and pepper.
- In a large skillet over medium heat, cook the bacon until crisp. Remove bacon to a paper towel-lined plate and reserve 1 tablespoon of bacon fat in the pan.
Cooking
- Add olive oil to the skillet with the bacon fat, increase heat to medium-high, and sear the pork chops 3 to 4 minutes per side until golden and cooked through (internal temperature should be 145°F/63°C). Transfer chops to a warm plate to rest.
- Reduce heat to medium, add butter to the same skillet. Sauté shallots until translucent, then add garlic and cook for 30 seconds until fragrant.
- Stir in maple syrup, scraping up browned bits from the pan. Then add heavy cream and Dijon mustard. Bring to a gentle simmer.
- Crumble the reserved bacon into the sauce and add thyme. Taste and adjust with salt, pepper, and a splash of apple cider vinegar or lemon juice if desired.
- Return the pork chops to the pan, spoon sauce over them, and let everything warm through for a minute or two before serving.
- Serve immediately, spooning extra Dijon cream sauce over the chops.
Notes
If your sauce becomes too thin, simmer a little longer; if it’s too thick, whisk in a splash of chicken stock or milk. Resting the meat before saucing keeps juices locked in.