Maple Bacon Pork Chops with Dijon Mustard Cream Sauce

Tender, juicy pork chops smothered in a luscious sauce of pure maple syrup, sharp Dijon mustard, and heavy cream—then crowned with crispy bacon for the ultimate sweet-savory comfort dish. Sear-seared for golden perfection, baked to juicy tenderness, and glazed in a rich, velvety sauce that’s equal parts cozy and elegant, this recipe turns simple ingredients into something unforgettable.

Why You’ll Love This Recipe

This isn’t just another pork chop—it’s a flavor masterpiece. Inspired by rustic farmhouse cooking and modern gourmet flair, this dish marries the smoky crunch of bacon, the warmth of maple, and the tangy depth of Dijon into one irresistible bite. With minimal effort and maximum payoff, it’s perfect for weeknights when you want dinner to feel special.

Perfect for:

• Cozy dinners and holiday meals
• Fans of sweet-and-salty flavors, like maple-glazed bacon or honey-mustard chicken
• Impressing guests without stress
• Meal prep (reheats beautifully!)

Ingredients (Serves 4)

For the Pork & Bacon

• 4 bone-in pork chops, ~1 inch thick (~6–8 oz each)
• 4 slices bacon, chopped
• 1 tbsp olive oil (if needed)
• Salt and freshly ground black pepper, to taste

For the Maple-Dijon Cream Sauce

• ½ cup (120ml) pure maple syrup (not pancake syrup!)
• ¼ cup (60g) Dijon mustard (stone-ground for extra texture)
• ½ cup (120ml) heavy cream
• 1 tsp garlic powder
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)

For Finishing Touches

• 1 tbsp chopped fresh parsley, for garnish

Step-by-Step Instructions

1. Preheat Oven & Prep Pan

• Preheat oven to 400°F (200°C).
• Place a large oven-safe skillet (cast iron preferred) on the stove.

2. Cook the Bacon

In the cold skillet over medium heat:

• Add chopped bacon and cook 5–7 minutes, stirring occasionally, until crispy and golden.
• Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
• Leave the drippings in the pan—they add incredible flavor.

3. Season & Sear the Pork Chops

• Pat pork chops dry with paper towels (for better sear).
• Season both sides generously with salt and pepper.

Increase heat to medium-high.

• If the pan seems dry, add 1 tbsp olive oil to the bacon drippings.
• Add pork chops and sear 4–5 minutes per side, until deeply golden brown and slightly crisp at the edges.

4. Assemble for Baking

• Transfer seared chops to a baking dish or leave in the same skillet if oven-safe.
• Sprinkle crispy bacon evenly over the top of each chop.

5. Make the Creamy Maple-Dijon Sauce

In a small bowl:

• Whisk together maple syrup, Dijon mustard, heavy cream, garlic powder, and thyme until smooth and well blended.

Pour sauce evenly over the pork chops.

6. Bake Until Juicy & Glazed

• Bake 20–25 minutes, until:
  • Internal temperature reaches 145°F (63°C)
  • Sauce is bubbly and slightly thickened
  • Chops are tender but not dry

7. Rest & Serve

• Let rest 5 minutes before serving—this keeps juices inside.
• Spoon warm sauce over the top.
• Garnish with chopped fresh parsley.

Serve hot with:

• Garlic mashed potatoes or whipped sweet potatoes
• Roasted Brussels sprouts or green beans
• A crusty baguette for soaking up every drop

You Must Know

• Use real maple syrup —imitation syrups contain corn syrup and lack depth.
• Bone-in chops = more flavor —they stay juicier during baking.
• Don’t skip searing —it builds flavor through fond (those browned bits).
• Tastes better the next day! Reheats beautifully in oven or air fryer.
• Freezer-friendly —cool completely and freeze before or after baking.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in oven at 350°F for 10–12 minutes (best texture). Microwave works but may soften bacon.
• Freeze for up to 3 months —thaw overnight before reheating.

Ingredient Substitutions

Serving Suggestions

• Serve family-style right in the skillet for rustic charm.
• Great for potlucks—bring the whole pan!
• Double the batch and freeze half for future comfort.
• Pack in lunchboxes (reheat safely).

Cultural Context

Rooted in American farmhouse kitchens and Canadian harvest traditions, this recipe celebrates how maple, pork, and mustard come together in bold harmony. Found at Sunday tables, holiday feasts, and creative homes alike, it honors the joy of turning simple ingredients into something deeply satisfying.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd. Use two skillets or work in batches.
• Want more tang? Add 1 tsp apple cider vinegar to the sauce.
• Make ahead: Sear chops and store; assemble and bake when ready.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use pancake syrup instead of maple syrup?
A: Not recommended—it lacks depth and burns easily. Stick with pure maple syrup.

Q: Why did my sauce separate?
A: Likely due to high heat or cold cream. Keep heat moderate and warm cream slightly if needed.

Q: Is this gluten-free?
A: Yes—if using GF-certified bacon and verifying all ingredients.

Q: Can I grill these instead?
A: Absolutely! Grill over medium heat 6–7 mins per side, basting with sauce in the last few minutes.

Q: Can I air fry the chops?
A: Yes! Air fry at 375°F for 10–12 mins, flipping halfway, then glaze and broil briefly.

Allergy Information

Contains: dairy (cream), eggs (in some processed bacon), wheat (in some bacon).
Gluten-free option: Use certified GF bacon.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed meats and sauces.

Nutrition Facts (Per Serving – Approximate)

Based on 4 servings

• Calories: 520
• Fat: 34g
• Saturated Fat: 12g
• Carbohydrates: 18g
• Fiber: 1g
• Sugar: 14g
• Protein: 38g
• Sodium: 780mg

These pork chops don’t whisper. They emerge golden from the oven, fragrant and inviting, saying everything a great meal should: “Cut me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with maple, mastery, and someone who says, “Let’s make it together.”