Instructions
Step 1: Season the pork chops with salt and black pepper on both sides.\nStep 2: In a skillet over medium heat, cook the bacon until crispy, then remove and set aside.\nStep 3: In the same skillet, heat olive oil and sear the pork chops for 4–5 minutes per side until golden brown and cooked through.\nStep 4: Remove the pork chops and set aside.\nStep 5: In the same pan, melt butter and sauté garlic until fragrant.\nStep 6: Add chicken broth, Dijon mustard, and maple syrup, stirring to combine.\nStep 7: Pour in the heavy cream and add thyme, then simmer for 3–5 minutes until the sauce thickens.\nStep 8: Crumble or place the cooked bacon over the pork chops.\nStep 9: Return the pork chops to the skillet and spoon the sauce over them.\nStep 10: Simmer for another 2–3 minutes to blend flavors.\nStep 11: Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat, adding a splash of broth or cream if needed.
Microwave reheating works, but cover to retain moisture.
Freezing is not recommended due to the cream-based sauce.
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