Preparation:

Step 1: Prepare the Pork Chops

1. Pat the pork chops dry with paper towels. Season both sides with salt, pepper, and smoked paprika.
2. Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.

Step 2: Cook the Bacon

1. In the same skillet, add the chopped bacon. Cook until crispy, stirring occasionally. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate.

Step 3: Make the Maple Bacon Glaze

1. In the skillet with the remaining bacon fat, add the maple syrup, brown sugar, apple cider vinegar, and garlic powder. Stir to combine.
2. Simmer the mixture for 2-3 minutes until slightly thickened. Return the bacon to the skillet and stir to coat.

Step 4: Finish the Pork Chops

1. Lower the heat to medium and return the seared pork chops to the skillet. Spoon the maple bacon glaze over the chops.
2. Cover and cook for 8-10 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
3. Remove the pork chops and bacon glaze from the skillet and keep warm.

Step 5: Prepare the Dijon Mustard Cream Sauce

1. Melt the butter in the skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
2. Pour in the chicken broth and scrape up any browned bits from the skillet.
3. Stir in the heavy cream and Dijon mustard. Let the sauce simmer for 3-4 minutes until slightly thickened. If you prefer a thicker sauce, stir in the cornstarch slurry.