Preparation:

Step 1: Prepare the Pork Chops

1. Pat the pork chops dry with paper towels to remove excess moisture.
2. Season both sides with salt, black pepper, garlic powder, and smoked paprika.

Step 2: Cook the Bacon

1. Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5–7 minutes.
2. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.

Step 3: Sear the Pork Chops

1. In the same skillet, add olive oil to the bacon drippings. Heat over medium-high heat.
2. Add the pork chops and sear for 3–4 minutes per side, or until golden brown. Remove the chops and set them aside.

Step 4: Make the Dijon Mustard Cream Sauce

1. Reduce the heat to medium. Add butter to the skillet and let it melt.
2. Stir in the minced garlic and sauté until fragrant, about 30 seconds.
3. Pour in the chicken broth, scraping the bottom of the skillet to deglaze and capture all the browned bits.
4. Add the heavy cream, Dijon mustard, whole-grain mustard (if using), maple syrup, and thyme. Stir to combine.
5. Let the sauce simmer for 3–5 minutes until slightly thickened.

Step 5: Combine and Finish

1. Return the pork chops to the skillet, along with any juices that accumulated on the plate.
2. Spoon the sauce over the pork chops and sprinkle the crispy bacon on top.
3. Simmer for an additional 5–7 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).