Maple Bacon Meat Chops with Dijon Mustard Cream Sauce

Instructions

Step 1: Season the pork chops with salt, pepper, and garlic powder. /n
Step 2: Wrap each pork chop with a slice of bacon and secure with toothpicks if needed. /n
Step 3: Heat olive oil in a skillet over medium-high heat and sear the chops for 4–5 minutes per side until browned and cooked through. Remove and set aside. /n
Step 4: In the same skillet, melt butter and sauté minced garlic until fragrant. /n
Step 5: Pour in chicken broth and scrape up any browned bits from the pan. /n
Step 6: Stir in heavy cream, Dijon mustard, maple syrup, and thyme. Simmer for 3–5 minutes until the sauce thickens. /n
Step 7: Return the pork chops to the skillet and spoon sauce over them. /n
Step 8: Cook for another 2–3 minutes to heat through and blend flavors. /n
Step 9: Garnish with chopped parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or cream if needed. Avoid overcooking to keep the meat tender.