Maple Bacon Pork Chops with Dijon Mustard Cream Sauce is a dish that brings together sweet, smoky, and tangy flavors all on one plate. The pork chops are juicy and tender, wrapped in crispy bacon, which adds a wonderful crunch. The sauce, creamy with a little kick from the Dijon mustard, ties everything together beautifully without overpowering the natural taste of the pork and bacon.
I love making this recipe because it feels like a special treat but is surprisingly simple to prepare. The maple syrup gives a subtle sweetness that balances the saltiness of the bacon, and the mustard cream sauce gives a silky finish that makes every bite feel indulgent. I usually find myself licking the sauce right off the spoon while cooking!
My favorite way to enjoy these pork chops is with a side of roasted veggies or a simple green salad to keep things fresh. It’s perfect for a cozy dinner at home when you want something that feels comforting but still a little fancy. Plus, it always impresses guests because of the rich flavors and perfect blend of sweet and savory.
Key Ingredients & Substitutions
Pork Chops: Bone-in chops add flavor and stay juicy during cooking. If you prefer leaner meat, boneless chops work well too but watch the cooking time to avoid drying out.
Bacon: Thick-cut bacon crisps up nicely and adds smoky flavor. For less fat, try turkey bacon or omit it and add a smoky paprika pinch to the sauce.
Maple Syrup: Real maple syrup gives a natural sweetness that pairs well with mustard and thyme. If unavailable, honey is a good substitute but adjust the amount since it’s sweeter.
Dijon Mustard: This adds tang and depth to the cream sauce. If Dijon is too strong, you can use whole grain mustard or yellow mustard for a milder flavor.
Fresh Thyme: Fresh herbs brighten the sauce; dried thyme works fine but add less as it’s more potent. Rosemary could be a nice alternative too.
How Can You Get a Crispy, Caramelized Crust on Pork Chops?
Getting a golden brown crust makes a big difference in flavor and texture. Here’s how I do it:
- Pat pork chops dry with paper towels before seasoning. Moisture prevents browning.
- Use medium-high heat and let the pan get hot before adding pork. Avoid moving chops early to let a crust form.
- Cook 3-4 minutes per side. When done, you should see a caramelized, golden color.
- Finish in the oven to cook through without burning the crust.
Don’t rush this step! The rich crust locks in juices and builds flavor for the whole dish.
Equipment You’ll Need
- Oven-safe skillet – I love using a cast-iron because it heats evenly and can go straight from stovetop to oven.
- Meat thermometer – keeps you from overcooking or undercooking the pork chops.
- Wooden spoon or spatula – for scraping up flavorful browned bits from the pan.
- Paper towels – to pat dry the pork chops and bacon for better browning.
Flavor Variations & Add-Ins
- Swap pork chops for chicken breasts or thighs for a different protein and similar flavor pairing.
- Add sautéed apples or onions to the sauce for extra sweetness and texture.
- Use fresh rosemary instead of thyme for a woody, aromatic twist.
- Mix in a splash of balsamic vinegar or lemon juice to brighten the overall flavor.
Maple Bacon Pork Chops with Dijon Mustard Cream Sauce
Ingredients You’ll Need:
- 4 bone-in pork chops, about 1 inch thick
- 6 slices of thick-cut bacon
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 tablespoon butter
- Fresh parsley, chopped (for garnish)
Time Needed
This recipe takes about 10 minutes of prep and searing time, plus 6-8 minutes in the oven, and an extra 5 minutes to make the creamy sauce. Overall, you’ll be ready to serve in about 25 minutes – quick and delicious!
Step-by-Step Instructions:
1. Prepare the Pork Chops and Bacon
Preheat your oven to 400°F (200°C). Season both sides of the pork chops generously with salt and black pepper. In a large oven-safe skillet over medium heat, cook the bacon slices until they are nice and crisp. Once done, remove the bacon and set aside on paper towels to drain. Keep the bacon fat in the skillet – it will add great flavor!
2. Sear the Pork Chops
Add the olive oil to the bacon fat if needed, then place the pork chops in the skillet. Cook each side for about 3-4 minutes, until the chops develop a golden, crusty color. Drizzle the maple syrup over the chops and let them cook another minute to caramelize the sweetness.
3. Roast in the Oven
Transfer the skillet to your preheated oven and roast the pork chops for about 6-8 minutes. They should reach an internal temperature of 145°F (63°C) for juicy, tender results. When done, remove the chops and cover lightly with foil to keep warm.
4. Make the Dijon Mustard Cream Sauce
Place the skillet back on the stove over medium heat. Add the butter and chicken broth, scraping the bottom of the pan with a wooden spoon to lift up all those tasty browned bits. Stir in the heavy cream, Dijon mustard, maple syrup, and thyme. Let the sauce simmer gently for 3-5 minutes until it thickens slightly. Taste and adjust seasoning with salt and pepper if needed.
5. Serve and Garnish
Pour the creamy Dijon mustard sauce over the pork chops. Sprinkle with crispy bacon pieces and fresh parsley for a beautiful, flavorful finish. Serve right away with your favorite sides – maybe roasted veggies or mashed potatoes.
Enjoy your tender, sweet and savory Maple Bacon Pork Chops with rich Dijon Mustard Cream Sauce!
Can I Use Boneless Pork Chops Instead?
Yes, boneless pork chops work well too! Just reduce the roasting time slightly since they cook faster. Use a meat thermometer to ensure they reach 145°F (63°C) for perfect doneness.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid drying out the pork chops and sauce.
Can I Make This Recipe Ahead of Time?
Absolutely! Cook the pork chops and prepare the sauce, then refrigerate separately. Reheat together gently before serving to keep everything fresh and flavorful.
Is There a Substitute for Maple Syrup?
You can substitute honey or agave syrup if you don’t have maple syrup on hand. Keep in mind honey is a bit sweeter, so start with a little less and adjust to taste.