1. Marinate the chops

Whisk together the maple syrup, teaspoon of Dijon, garlic powder, black pepper and a pinch of salt in a shallow dish. Turn the pork chops in the mixture so both sides are coated. Cover and chill for a minimum of 30 minutes — up to 4 hours for deeper flavor.

Bold tip: Pat the chops dry before searing to get a better crust.

2. Cook the pork chops

Choose grilling or pan-searing:

• Grill: Preheat the grill to medium-high. Cook the chops about 4–6 minutes per side, or until an instant-read thermometer registers 145°F in the thickest part.

• Skillet: Heat a large heavy skillet (cast iron works great). Add a little oil or reserved bacon fat, then sear the chops 3–5 minutes per side until golden and cooked through.

Remove the chops from the pan and tent lightly with foil while you make the sauce; carryover heat will finish them.

3. Make the Dijon cream sauce

In the same pan (wipe out excess if burnt), melt the butter over medium heat. Sprinkle in the flour and whisk constantly for about 1 minute to form a light roux. Slowly stream in the milk and cream while whisking to prevent lumps. Simmer, whisking, until the sauce thickens (3–5 minutes).

Stir in the 1/4 cup Dijon mustard, minced garlic, and the salt & pepper for the sauce. Reduce the heat to low and let the flavors meld for another minute. Taste and adjust seasoning.

Bold tip: If the sauce becomes too thick, thin with a splash of milk or stock.

4. Finish and serve

Arrange the pork chops on plates and spoon the Dijon cream generously over them. Scatter the crumbled bacon on top for crunch and a salty counterpoint. Serve with roasted vegetables, mashed potatoes, or a simple green salad.