Crispy Maple Bacon Pork Chops with Creamy Dijon Mustard Sauce
Crispy on the outside, juicy on the inside, these maple bacon pork chops are a game-changer. After making this recipe dozens of times, I’ve discovered the trick to getting that perfect crispy texture. Plus, the creamy Dijon mustard sauce is so good, it’ll make your taste buds dance. Ready to elevate your dinner game? Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Smashed Potatoes with Olive Tapenade and Easy Mushroom Spinach Lasagna for a Cozy Dinner.
Why This Crispy Maple Bacon Pork Chops with Creamy Dijon Mustard Sauce Is Pure Comfort
- Crispy pork chops with a sweet and savory glaze
- Creamy Dijon mustard sauce that's better than takeout
- Quick and easy dinner recipe for busy weeknights
- Perfect for meal prepping and leftovers
What You'll Need for Crispy Maple Bacon Pork Chops with Creamy Dijon Mustard 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
- 1/4 cup maple syrup
- 2 tbsp Dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- 1/2 cup heavy cream
- Optional: Fresh parsley, chopped
📝 Ingredient Notes
- pork chops: Bone-in pork chops have more flavor and stay juicier during cooking.
- bacon: Use thick-cut bacon for better texture and flavor.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect searing and crispy texture. → See on Amazon
- Meat thermometer — Ensures pork chops are cooked to a safe temperature without overcooking. → See on Amazon
How to Make Crispy Maple Bacon Pork Chops with Creamy Dijon Mustard Sauce
- Prepare the pork chops: Pat pork chops dry with paper towels. Combine salt, black pepper, garlic powder, paprika, and cayenne pepper (if using). Press the seasoning mixture onto both sides of the pork chops.
- Cook the bacon: In a large skillet, cook bacon over medium heat until crispy. Remove bacon from skillet and set aside, leaving the grease in the skillet.
- Cook the pork chops: Add pork chops to the skillet with bacon grease. Cook for 4-5 minutes on each side or until the internal temperature reaches 145°F (63°C). Remove pork chops from skillet and let them rest.
- Make the glaze: In the same skillet, add maple syrup and Dijon mustard. Stir to combine and cook for 1-2 minutes until the glaze thickens slightly. Brush the glaze onto the pork chops.
- Make the sauce: Add heavy cream to the skillet and stir to combine. Cook for 2-3 minutes until the sauce thickens. Stir in the crispy bacon and chopped parsley (if using).
- Serve: Serve the pork chops with the creamy Dijon mustard sauce spooned over the top. Enjoy!
Cook's Tips for Perfect Crispy Maple Bacon Pork Chops with Creamy Dijon Mustard Sauce
- Pro tip: Let the pork chops rest for 5-10 minutes before serving to allow the juices to redistribute.
- Common mistake and fix: Cooking pork chops too long can make them dry. Use a meat thermometer to ensure they reach 145°F (63°C) and no more.
- Pro tip: For a spicy kick, add a pinch of cayenne pepper to the seasoning mixture.
Storing & Reheating Crispy Maple Bacon Pork Chops with Creamy Dijon Mustard 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: Prepare the pork chops and make the glaze up to 1 day ahead. Store separately in the fridge until ready to cook.
Freezing Crispy Maple Bacon Pork Chops with Creamy Dijon Mustard 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 (175°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. May cause the pork chops to become tough.
Recipe Notes
- Chef tip: For a one-pan meal, serve the pork chops with crispy smashed potatoes and a side salad.
- Best substitution: Substitute the heavy cream with Greek yogurt for a lighter sauce.
- Make-ahead: Prepare the pork chops and make the glaze up to 1 day ahead. Store separately in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or tripled to feed a crowd.
- Troubleshooting: If the glaze becomes too thick, thin it out with a little bit of water or chicken broth.
Want to level up this recipe?
High-quality cast iron skillet — Even heat distribution for perfect searing and crispy texture. Pays for itself vs takeout. → Check price on Amazon
Crispy Maple Bacon Pork Chops with Creamy Dijon Mustard Sauce
Ingredients
Main Ingredients
- 6 bone-in pork chops
- 8 slices bacon
- 1/4 cup maple syrup
- 2 tbsp Dijon mustard
Seasonings
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- 1/2 cup heavy cream
Optional Toppings
- Fresh parsley, chopped
Instructions
- Prepare the pork chops: Pat pork chops dry with paper towels. Combine salt, black pepper, garlic powder, paprika, and cayenne pepper (if using). Press the seasoning mixture onto both sides of the pork chops.
- Cook the bacon: In a large skillet, cook bacon over medium heat until crispy. Remove bacon from skillet and set aside, leaving the grease in the skillet.
- Cook the pork chops: Add pork chops to the skillet with bacon grease. Cook for 4-5 minutes on each side or until the internal temperature reaches 145°F (63°C). Remove pork chops from skillet and let them rest.
- Make the glaze: In the same skillet, add maple syrup and Dijon mustard. Stir to combine and cook for 1-2 minutes until the glaze thickens slightly. Brush the glaze onto the pork chops.
- Make the sauce: Add heavy cream to the skillet and stir to combine. Cook for 2-3 minutes until the sauce thickens. Stir in the crispy bacon and chopped parsley (if using).
- Serve: Serve the pork chops with the creamy Dijon mustard sauce spooned over the top. Enjoy!
Notes
- Chef tip: For a one-pan meal, serve the pork chops with crispy smashed potatoes and a side salad.
- Best substitution: Substitute the heavy cream with Greek yogurt for a lighter sauce.
- Make-ahead: Prepare the pork chops and make the glaze up to 1 day ahead. Store separately in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or tripled to feed a crowd.
- Troubleshooting: If the glaze becomes too thick, thin it out with a little bit of water or chicken broth.
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 (175°C) for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. May cause the pork chops to become tough.
- Make ahead: Prepare the pork chops and make the glaze up to 1 day ahead. Store separately in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 25g
- Carbs: 15g
- Fiber: 0g
- Sugar: 12g
- Sodium: 800mg
- Cholesterol: 120mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Maple Bacon Pork Chops with Creamy Dijon Mustard Sauce FAQs
Yes, you can prepare the pork chops and make the glaze up to 1 day ahead. Store separately in the fridge until ready to cook.
Cooking pork chops too long can make them dry. Use a meat thermometer to ensure they reach 145°F (63°C) and no more.
Yes, freeze cooked pork chops for up to 2 months. Thaw overnight in the fridge before reheating.
Cook the pork chops in the air fryer at 400°F (200°C) for 10-12 minutes, flipping halfway through. Finish with the glaze and sauce on the stovetop.
Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through. The microwave can make the pork chops tough.
A Warm Final Note
I can’t wait for you to try Crispy Maple Bacon Pork Chops with Creamy Dijon Mustard 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!
