Maple Bacon Pork Chops with Dijon Cream Sauce

Ingredients

4 bone-in pork chops

4 slices bacon, cooked and crumbled

1 tablespoon maple syrup

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

Salt to taste

1/4 cup butter

1/4 cup all-purpose flour

2 cup milk

1/2 cup heavy cream

1/4 cup Dijon mustard

2 cloves garlic, minced

1/4 teaspoon salt

1/8 teaspoon black pepper

Directions

To create the marinade, combine the maple syrup, 1 teaspoon of Dijon mustard, garlic powder, black pepper, and a pinch of salt in a shallow bowl. Whisk until well blended. Coat the pork chops in the marinade, cover, and refrigerate for at least 30 minutes or up to 4 hours.

Cook the pork chops by grilling or pan-searing. For grilling, preheat to medium-high heat and cook for 4-6 minutes per side until an internal temperature of 145°F is reached. For pan-searing, heat a large skillet over medium-high heat and cook for 3-5 minutes per side until golden-brown.

For the Dijon mustard cream sauce, melt the butter in a saucepan over medium heat. Whisk in the all-purpose flour and cook for about 1 minute to create a roux. Gradually pour in the milk and heavy cream while whisking continuously until the sauce thickens, about 3-5 minutes. Stir in 1/4 cup Dijon mustard, minced garlic, salt, and black pepper. Reduce heat to low and simmer for an additional minute.

Serve the pork chops topped with the creamy Dijon mustard sauce.