I remember the first time I made these pork chops. I was trying to impress a date (who is now my husband, by the way!), and I wanted something that felt a little fancy but wasn't too complicated. This recipe was a total winner! The combination of savory pork, crispy bacon, and tangy-sweet Dijon mustard sauce is just chef's kiss. It’s become a family favorite, and I make it at least once a month. It's one of those meals that just makes everyone happy.
What I love most about this recipe is how versatile it is. You can easily adapt it to your own taste preferences. For instance, if you're not a fan of honey, try using maple syrup instead. Or, if you like a little heat, add a pinch of red pepper flakes to the sauce. The possibilities are endless! And let’s be honest, everything is better with bacon! Its salty, smoky goodness takes these pork chops from good to truly amazing. Just don't forget the fresh parsley – it adds a pop of color and freshness that really elevates the dish. I hope you enjoy this recipe as much as my family and I do!
Required Equipments
- Large Skillet
- Mixing Bowl
- Whisk
- Tongs
- Meat Thermometer
Pork Chops with Bacon and Dijon Mustard Sauce: Frequently Asked Questions
Pork Chops with Bacon and Dijon Mustard Sauce
These pork chops with bacon and Dijon mustard sauce are a delicious and easy weeknight meal. Crispy bacon, savory pork chops, and a tangy-sweet sauce combine for an unforgettable flavor experience.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Pat the pork chops dry with paper towels. This helps them brown better in the skillet. Season generously with salt and pepper.
- In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside on paper towels to drain. Reserve the bacon fat in the skillet – this adds incredible flavor to the pork chops!
- If there's more than 2 tablespoons of bacon fat in the skillet, drain off the excess. Keep the skillet over medium-high heat. Add the pork chops to the skillet and sear for 3-4 minutes per side, until nicely browned. Don't overcrowd the pan; cook in batches if necessary.
- Remove the pork chops from the skillet and set aside. Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 1 minute, until fragrant. Be careful not to burn the garlic!
- Pour in the chicken stock and scrape up any browned bits from the bottom of the skillet. This adds depth of flavor to the sauce. Bring to a simmer.
- Whisk in the Dijon mustard, honey (or maple syrup), and thyme. Let the sauce simmer for 5-7 minutes, or until it has thickened slightly. It should be able to coat the back of a spoon.
- Return the pork chops to the skillet. Spoon the sauce over the pork chops, ensuring they are well coated. Cook for another 5-7 minutes, or until the pork chops are cooked through and reach an internal temperature of 145°F (63°C). Use a meat thermometer to check.
- Crumble the cooked bacon over the pork chops. Garnish with fresh parsley, if desired.
- Serve the pork chops immediately. They are delicious with mashed potatoes, roasted vegetables, or a simple salad. Enjoy!
📝 Notes
- For thicker pork chops, you may need to increase the cooking time slightly.
- If you don't have fresh thyme, you can use dried thyme, but use half the amount (1/2 teaspoon).
- Serve with mashed potatoes, roasted vegetables, or a simple salad.
🍎 Nutrition
Calories: 350 kcal
Protein: 30g
Fat: 20g
Carbohydrates: 15g
Fiber: 1g
Calcium: 50mg
