Crispy Maple Bacon Pork Chops with Creamy Dijon Sauce
Crispy Maple Bacon Pork Chops with Creamy Dijon Sauce — a cozy, hearty dinner idea that’s better than takeout. After making this many times, I’ve discovered the trick to perfectly crispy pork chops every time. The sweet and savory glaze, combined with the creamy, tangy sauce, will make your whole family beg for seconds. If you love recipes like this, you’ll also enjoy Easy Raspberry Passionfruit Tequila Sour Cocktail Recipe and Easy Spiced Pumpkin Roll with Cream Cheese Frosting.
Why This Crispy Maple Bacon Pork Chops with Creamy Dijon Sauce Is Pure Comfort
- Crispy pork chops with a sweet and savory glaze
- Creamy, tangy Dijon sauce to balance the flavors
- Easy to make and ready in under 30 minutes
- Perfect for busy weeknights and meal prepping
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.
- 4 bone-in pork chops
- 8 slices bacon
- 1/4 cup maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- Salt and pepper
- Garlic powder
- Paprika
- Thyme
- Optional: Fresh parsley, chopped
- Optional: Dijon mustard, for serving
📝 Ingredient Notes
- pork chops: Bone-in pork chops have more flavor and stay moist during cooking.
- maple syrup: Use pure maple syrup, not pancake syrup.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect searing and crispiness. → 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 Sauce
- Prepare the pork chops: Season both sides with salt, pepper, garlic powder, and paprika. Let them sit at room temperature for 10 minutes.
- Cook the bacon: In a large skillet, cook the bacon until crispy. Remove the bacon, but keep the grease.
- Cook the pork chops: Add the pork chops to the skillet and cook until browned, about 4-5 minutes per side. Remove the pork chops and set aside.
- Make the glaze: In the same skillet, add the maple syrup, Dijon mustard, and apple cider vinegar. Stir to combine and bring to a simmer. Add the pork chops back to the skillet and spoon the glaze over the top. Cook for an additional 2-3 minutes, until the pork chops are cooked through and the glaze has thickened.
- Make the sauce: In a small bowl, whisk together 2 tbsp of the glaze, 1/4 cup of sour cream, and 1 tbsp of Dijon mustard. Season with salt and pepper to taste.
- Serve: Serve the pork chops with the sauce spooned over the top. Garnish with fresh parsley and additional Dijon mustard, if desired.
Cook's Tips for Perfect Crispy Maple Bacon Pork Chops with Creamy Dijon Sauce
- Common mistake and fix: Overcooking pork chops can make them dry. Use a meat thermometer to ensure they reach an internal temperature of 145°F (63°C). If they're not quite done, finish them in the oven.
- Pro tip: Let the pork chops sit at room temperature for 10 minutes before cooking to ensure even cooking.
- Pro tip: For extra crispy pork chops, pat them dry with a paper towel before seasoning and cooking.
- Pro tip: To make the sauce creamier, use full-fat sour cream or Greek yogurt.
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 glaze can be made up to 1 day ahead and stored in the fridge. Reheat in the skillet before adding the pork chops.
Freezing Crispy Maple Bacon Pork Chops with Creamy Dijon Sauce
Freeze cooked pork chops for up to 2 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes, until heated through. Microwave: Reheat in the microwave for 1-2 minutes, until heated through. The sauce may separate, but can be stirred back together.
Recipe Notes
- Chef tip: For extra flavor, add a sprig of fresh thyme to the skillet when making the glaze.
- Best substitution: If you don't have apple cider vinegar, you can use white wine vinegar or lemon juice.
- Make-ahead: The pork chops can be cooked up to 2 days ahead and reheated in the oven before serving.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the glaze isn't thickening, cook it down longer or add a slurry of 1 tbsp cornstarch and 1 tbsp water to help it thicken.
Want to level up this recipe?
High-quality cast iron skillet — Even heat distribution for perfect searing and crispiness. Pays for itself vs takeout. → Check price on Amazon
Crispy Maple Bacon Pork Chops with Creamy Dijon Sauce
Ingredients
Main Ingredients
- 4 bone-in pork chops
- 8 slices bacon
- 1/4 cup maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
Seasonings
- Salt and pepper
- Garlic powder
- Paprika
- Thyme
Optional Toppings
- Fresh parsley, chopped
- Dijon mustard, for serving
Instructions
- Prepare the pork chops: Season both sides with salt, pepper, garlic powder, and paprika. Let them sit at room temperature for 10 minutes.
- Cook the bacon: In a large skillet, cook the bacon until crispy. Remove the bacon, but keep the grease.
- Cook the pork chops: Add the pork chops to the skillet and cook until browned, about 4-5 minutes per side. Remove the pork chops and set aside.
- Make the glaze: In the same skillet, add the maple syrup, Dijon mustard, and apple cider vinegar. Stir to combine and bring to a simmer. Add the pork chops back to the skillet and spoon the glaze over the top. Cook for an additional 2-3 minutes, until the pork chops are cooked through and the glaze has thickened.
- Make the sauce: In a small bowl, whisk together 2 tbsp of the glaze, 1/4 cup of sour cream, and 1 tbsp of Dijon mustard. Season with salt and pepper to taste.
- Serve: Serve the pork chops with the sauce spooned over the top. Garnish with fresh parsley and additional Dijon mustard, if desired.
Notes
- Chef tip: For extra flavor, add a sprig of fresh thyme to the skillet when making the glaze.
- Best substitution: If you don't have apple cider vinegar, you can use white wine vinegar or lemon juice.
- Make-ahead: The pork chops can be cooked up to 2 days ahead and reheated in the oven before serving.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the glaze isn't thickening, cook it down longer or add a slurry of 1 tbsp cornstarch and 1 tbsp water to help it thicken.
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 in the fridge overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes, until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, until heated through. The sauce may separate, but can be stirred back together.
- Make ahead: The glaze can be made up to 1 day ahead and stored in the fridge. Reheat in the skillet before adding the pork chops.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 25g
- Carbs: 15g
- Fiber: 0g
- Sugar: 12g
- Sodium: 1200mg
- Cholesterol: 120mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Maple Bacon Pork Chops with Creamy Dijon Sauce FAQs
Yes, the glaze can be made up to 1 day ahead and stored in the fridge. Reheat in the skillet before adding the pork chops.
Overcooking pork chops can make them dry. Use a meat thermometer to ensure they reach an internal temperature of 145°F (63°C). If they're not quite done, finish them in the oven.
Yes, boneless pork chops can be used. They may not be as flavorful or stay as moist as bone-in chops, but they will still be delicious.
Yes, you can cook the pork chops in the oven at 400°F (200°C) for 20-25 minutes, until cooked through. Finish them under the broiler for 2-3 minutes to crisp up the glaze.
Yes, cook the pork chops in the air fryer at 400°F (200°C) for 10-12 minutes, flipping halfway through. Brush with the glaze during the last 2 minutes of cooking.
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!
