Crispy Maple Bacon Pork Chops with Creamy Dijon Sauce
Crispy maple bacon pork chops with a creamy dijon sauce that’s better than takeout. After making this recipe dozens of times, I’ve discovered the trick to perfectly crispy pork chops every time. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Jamaican Cabbage Stir-Fry Side Dish Recipe and Easy Chimichurri Steak Salad with Fresh Veggies and Flatbread.
Why This Crispy Maple Bacon Pork Chops with Creamy Dijon Sauce Is Pure Comfort
- Crispy pork chops with a sweet and savory glaze
- Creamy dijon sauce that's rich and tangy
- Easy, family-friendly recipe that's better than takeout
- Perfect for meal prepping and leftovers
What You'll Need for Crispy Maple Bacon Pork Chops with Creamy Dijon Sauce
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 6 bone-in pork chops
- 8 slices bacon
- 1/2 cup maple syrup
- 1/4 cup Dijon mustard
- salt
- black pepper
- garlic powder
- paprika
- heavy cream
- chicken broth
- Optional: fresh parsley
- Optional: green onions
đź“ť Ingredient Notes
- pork chops: Bone-in pork chops have more flavor and stay moist.
- bacon: Thick-cut bacon works best for this recipe.
đź›’ Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat distribution for perfect searing. → See on Amazon
- Meat Thermometer — Prevents overcooking and dry pork chops. → See on Amazon
How to Make Crispy Maple Bacon Pork Chops with Creamy Dijon Sauce
- Prepare the pork chops: Pat pork chops dry with paper towels. Season both sides with salt, black pepper, garlic powder, and paprika.
- Cook the bacon: In a large skillet, cook bacon over medium heat until crispy. Remove bacon and set aside, leaving grease in the pan.
- Cook the pork chops: Add pork chops to the skillet and cook for 4-5 minutes on each side, until golden brown and cooked through. Remove pork chops and set aside.
- Make the glaze: In the same skillet, add maple syrup and Dijon mustard. Stir to combine and cook for 2-3 minutes, until the sauce thickens.
- Make the sauce: Add heavy cream and chicken broth to the skillet. Stir to combine and cook for 5-7 minutes, until the sauce thickens. Stir in the cooked bacon.
- Serve: Plate the pork chops and spoon the sauce over the top. Garnish with fresh parsley and green onions.
Cook's Tips for Perfect Crispy Maple Bacon Pork Chops with Creamy Dijon Sauce
- Common mistake and fix: The #1 reason this recipe fails is overcooking the pork chops. Use a meat thermometer to ensure they reach 145°F (63°C) and no more.
- Pro tip: For extra crispy pork chops, let them rest for 10 minutes after cooking. This allows the juices to redistribute and the skin to crisp up.
- Pro tip: For a spicier sauce, add a pinch of red pepper flakes to the skillet when making the glaze.
- Pro tip: For a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the sauce. Cook for an additional 1-2 minutes until thickened.
Storing & Reheating Crispy Maple Bacon Pork Chops with Creamy Dijon Sauce
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The sauce can be made up to 2 days ahead and reheated on the stovetop.
Freezing Crispy Maple Bacon Pork Chops with Creamy Dijon Sauce
Freeze cooked pork chops for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, until warmed through.
Recipe Notes
- Chef tip: For extra flavor, add minced garlic to the skillet when making the glaze.
- Best substitution: Substitute the bacon with pancetta or prosciutto for a different flavor profile.
- Make-ahead: The pork chops can be seasoned and cooked up to 1 day ahead. Reheat in the oven at 350°F (180°C) for 10-15 minutes before serving.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the sauce is too thin, simmer it for a few more minutes until it thickens. If it's too thick, add a splash of chicken broth and stir to combine.
Want to level up this recipe?
High-quality meat tenderizer — Ensures juicy, tender pork chops every time. → Check price on Amazon
Crispy Maple Bacon Pork Chops with Creamy Dijon Sauce
Ingredients
Main Ingredients
- 6 bone-in pork chops
- 8 slices bacon
- 1/2 cup maple syrup
- 1/4 cup Dijon mustard
Seasonings
- salt
- black pepper
- garlic powder
- paprika
- heavy cream
- chicken broth
Optional Toppings
- fresh parsley
- green onions
Instructions
- Prepare the pork chops: Pat pork chops dry with paper towels. Season both sides with salt, black pepper, garlic powder, and paprika.
- Cook the bacon: In a large skillet, cook bacon over medium heat until crispy. Remove bacon and set aside, leaving grease in the pan.
- Cook the pork chops: Add pork chops to the skillet and cook for 4-5 minutes on each side, until golden brown and cooked through. Remove pork chops and set aside.
- Make the glaze: In the same skillet, add maple syrup and Dijon mustard. Stir to combine and cook for 2-3 minutes, until the sauce thickens.
- Make the sauce: Add heavy cream and chicken broth to the skillet. Stir to combine and cook for 5-7 minutes, until the sauce thickens. Stir in the cooked bacon.
- Serve: Plate the pork chops and spoon the sauce over the top. Garnish with fresh parsley and green onions.
Notes
- Chef tip: For extra flavor, add minced garlic to the skillet when making the glaze.
- Best substitution: Substitute the bacon with pancetta or prosciutto for a different flavor profile.
- Make-ahead: The pork chops can be seasoned and cooked up to 1 day ahead. Reheat in the oven at 350°F (180°C) for 10-15 minutes before serving.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the sauce is too thin, simmer it for a few more minutes until it thickens. If it's too thick, add a splash of chicken broth and stir to combine.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked pork chops for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, until warmed through.
- Make ahead: The sauce can be made up to 2 days ahead and reheated on the stovetop.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 25g
- Carbs: 15g
- Fiber: 0g
- Sugar: 14g
- Sodium: 800mg
- Cholesterol: 120mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Maple Bacon Pork Chops with Creamy Dijon Sauce FAQs
The #1 reason pork chops turn out dry is overcooking. Use a meat thermometer to ensure they reach 145°F (63°C) and no more. Resting the pork chops for 10 minutes after cooking also helps to redistribute the juices.
Yes, cook the pork chops in the air fryer at 400°F (200°C) for 15-20 minutes, flipping halfway through, until cooked through and crispy.
Yes, cook the pork chops in the oven at 400°F (200°C) for 20-25 minutes, until cooked through and crispy. Baste with the glaze halfway through cooking.
Yes, the pork chops can be seasoned and cooked up to 1 day ahead. The sauce can be made up to 2 days ahead. Reheat both on the stovetop before serving.
Store leftovers in an airtight container in the fridge for up to 3 days. Freeze cooked pork chops for up to 2 months. Thaw overnight in the fridge before reheating.
A Warm Final Note
I can’t wait for you to try Crispy Maple Bacon Pork Chops with Creamy Dijon Sauce and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
