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Maple Bacon Pork Chops with Dijon Mustard Cream Sauce

A delicious dish that combines sweet, savory, and creamy flavors, ideal for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the marinade
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard additional for the sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Salt to taste salt
For the pork chops
  • 4 pieces bone-in pork chops
  • 4 slices bacon (cooked and crumbled)
For the sauce
  • 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

Method
 

Preparation
  1. In a bowl, combine maple syrup, Dijon mustard, garlic powder, black pepper, and salt to create a marinade.
  2. Rub this marinade on both sides of the pork chops.
Cooking
  1. Grill or pan-sear the pork chops until they are golden and cooked through, reaching an internal temperature of 145°F.
  2. Once cooked, top the pork chops with crumbled bacon.
Sauce Preparation
  1. In a saucepan, melt the butter over medium heat.
  2. Whisk in the flour and cook for about 1 minute.
  3. Gradually add the milk and heavy cream while whisking continuously until the sauce thickens.
  4. Stir in Dijon mustard, minced garlic, salt, and pepper. Allow to simmer gently for 1 minute.
Serving
  1. Pour the creamy sauce generously over the cooked pork chops and serve immediately.

Notes

For extra flavor, marinate the pork chops for a few hours before cooking. Make sure the pan is hot before adding the pork chops for a nice sear. Adjust the amount of Dijon mustard in the sauce to suit your taste. Add more for a stronger flavor or reduce it for a milder taste. If you have leftovers, store the pork chops and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving again.