The Art of Perfect Maple Bacon Pork Chops and Restaurant-Quality Cream Sauce

Perfect Pork Searing Mastery

Master the technique of achieving golden crust while maintaining juicy interior texture.

Bacon Wrapping Excellence

Learn the skill of properly wrapping and securing bacon for even cooking results.

Glaze Application Perfection

Perfect the method of building layers of maple glaze for maximum flavor impact.

Cream Sauce Technique

Master the art of creating smooth, flavorful pan sauce from cooking drippings.

Temperature Strategy

Learn optimal cooking techniques for perfectly cooked pork with ideal doneness.

Gourmet Pork Mastery Secrets for Perfect Maple Bacon Chops and Cream Sauce

Temperature Control: Use meat thermometer to ensure perfect doneness without overcooking.

Bacon Quality: Choose thick-cut, high-quality bacon that won't shrink excessively during cooking.

Resting Time: Allow pork to rest after cooking for juiciest, most tender results.

Sauce Consistency: Simmer cream sauce gently to prevent breaking or curdling.

Glaze Timing: Apply maple glaze multiple times during cooking for deepest flavor.

Pan Management: Use same pan for sauce to capture all the flavorful browned bits.

Maple Bacon Pork Chops with Creamy Dijon Mustard Sauce and Herbs

Name: Maple Bacon Pork Chops with Creamy Dijon Mustard Sauce and Herbs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 pork chops
Cuisine: American
Ingredients: For the Pork Chops:; 4 thick-cut bone-in pork chops (1.5 inches thick); 8 slices thick-cut bacon; 2 tablespoons olive oil; 2 teaspoons salt; 1 teaspoon black pepper; For the Maple Glaze:; 1/2 cup pure maple syrup; 3 tablespoons apple cider vinegar; 2 tablespoons Dijon mustard; 1 tablespoon brown sugar; 1/2 teaspoon smoked paprika; For the Cream Sauce:; 1 cup heavy cream; 3 tablespoons Dijon mustard; 2 tablespoons whole grain mustard; 1/4 cup white wine; 2 tablespoons butter; For the Aromatics:; 3 shallots, minced; 4 cloves garlic, minced; 2 sprigs fresh thyme; 2 tablespoons fresh sage, chopped; For the Flavor Enhancers:; 2 tablespoons apple cider vinegar; 1 tablespoon honey; 1/2 teaspoon red pepper flakes; For the Fresh Garnish:; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh chives, chopped

The ultimate maple bacon pork chops featuring perfectly seared thick-cut pork chops wrapped in crispy bacon, glazed with pure maple syrup, and served with a rich Dijon mustard cream sauce. This gourmet comfort food masterpiece combines the smoky richness of premium bacon with the sweet complexity of maple syrup and tangy mustard cream, creating an unforgettable dinner experience that elevates classic pork chops to extraordinary heights perfect for special dinners, weekend meals, or any time you crave the perfect balance of sweet, savory, and creamy flavors.

Prep Time

20 Minutes

Cook Time

25 Minutes

Total Time

45 Minutes

Chef

RUY

Ingredients

Custard Cream

For the Pork Chops:

4 thick-cut bone-in pork chops (1.5 inches thick)

8 slices thick-cut bacon

2 tablespoons olive oil

2 teaspoons salt

1 teaspoon black pepper

For the Maple Glaze:

1/2 cup pure maple syrup

3 tablespoons apple cider vinegar

2 tablespoons Dijon mustard

1 tablespoon brown sugar

1/2 teaspoon smoked paprika

For the Cream Sauce:

1 cup heavy cream

3 tablespoons Dijon mustard

2 tablespoons whole grain mustard

1/4 cup white wine

2 tablespoons butter

For the Aromatics:

3 shallots, minced

4 cloves garlic, minced

2 sprigs fresh thyme

2 tablespoons fresh sage, chopped

For the Flavor Enhancers:

2 tablespoons apple cider vinegar

1 tablespoon honey

1/2 teaspoon red pepper flakes

For the Fresh Garnish:

2 tablespoons fresh parsley, chopped

1 tablespoon fresh chives, chopped

Coarse sea salt

Freshly cracked black pepper

For the Side Preparation:

2 apples, sliced (optional)

1 onion, sliced

For Special Equipment:

Large oven-safe skillet

Meat thermometer

Tongs

Whisk

Instructions

Preheat oven to 400°F and remove pork chops from refrigerator 30 minutes early.

Season pork chops generously with salt and pepper on both sides evenly.

Wrap each pork chop with 2 strips of bacon, securing with toothpicks.

Heat olive oil in large oven-safe skillet over medium-high heat carefully.

Sear bacon-wrapped pork chops for 3-4 minutes per side until golden.

Meanwhile, whisk together maple syrup, vinegar, Dijon, and brown sugar for glaze.

Brush pork chops with maple glaze mixture on both sides generously.

Transfer skillet to preheated oven and roast for 15-20 minutes total.

Check internal temperature reaches 145°F for food safety compliance.

Remove pork chops from skillet and tent with foil to rest.

Place same skillet over medium heat to make cream sauce immediately.

Add minced shallots and garlic, cooking until fragrant and translucent.

Pour in white wine to deglaze pan, scraping up browned bits.

Add heavy cream, both mustards, thyme, and sage to pan.

Simmer sauce gently for 5-7 minutes until slightly thickened throughout.

Whisk in butter, honey, and vinegar for glossy finish and balance.

Strain sauce if desired for smooth, restaurant-quality presentation.

Season cream sauce with salt and pepper to taste preference.

Remove toothpicks from rested pork chops before final plating.

Slice pork chops against grain if desired for easier eating.

Plate pork chops and drizzle generously with warm cream sauce.

Garnish with fresh herbs, coarse salt, and cracked pepper beautifully.

Serve immediately while pork is hot and sauce is warm.

Accompany with roasted vegetables or mashed potatoes for complete meal.

Store leftover pork covered in refrigerator for up to 3 days.

Maple Bacon Pork Chops with Creamy Dijon Mustard Sauce and Herbs

RUY

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Perfect Maple Bacon Pork Chops and Restaurant-Quality Cream Sauce

Maple Bacon Pork Chops with Creamy Dijon Mustard Sauce and Herbs

Ingredients

Instructions