Maple-Dijon Skillet Pork Chops with Bacon and Shredded Brussels Sprouts

Steps

1. Step 1

   Whisk together the maple syrup, Dijon, cider vinegar, garlic and red pepper flakes in a small bowl and set it near the stove.

   3 min

   • 1/3 cup pure maple syrup
   • 2 tbsp Dijon mustard
   • 2 tbsp apple cider vinegar
   • 2 cloves garlic
   • 1/4 tsp red pepper flakes
2. Step 2

   Season the pork chops all over with the salt and pepper and let them sit at room temperature while you cook the bacon.

   2 min

   • 4 boneless pork chops (about 6 oz each, 1 inch thick)
   • 3/4 tsp kosher salt
   • 1/4 tsp black pepper
3. Step 3

   Put the chopped bacon in a large heavy skillet (cast iron is ideal) and set it over medium heat. Cook, stirring now and then, until the bacon is browned and crisp, 7 to 9 minutes. Lift the bacon out with a slotted spoon onto a plate, leaving the fat in the pan. Pour off all but about 2 tablespoons of fat.

   9 min

   • 4 slices thick-cut bacon
4. Step 4

   Raise the heat to medium-high. Lay the chops in the hot bacon fat and sear without moving them until deeply browned, 3 to 4 minutes. Flip and cook 3 to 4 minutes more, until the centers reach 140°F. Move the chops to a plate and tent loosely with foil.

   8 min

5. Step 5

   Lower the heat to medium. Add the shallot and the shredded Brussels sprouts to the pan with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, tossing often, until the sprouts are wilted and lightly browned at the edges, about 5 minutes. Pour in the broth and scrape up the browned bits from the bottom of the pan.

   6 min

   • 1/4 tsp kosher salt
   • 1/4 tsp black pepper
   • 1 lb Brussels sprouts
   • 1 small shallot
   • 1/2 cup low-sodium chicken broth
6. Step 6

   Pour in the maple-Dijon mixture and simmer, stirring, until it thickens enough to coat the sprouts, 3 to 4 minutes. Stir in the butter until glossy.

   4 min

   • 1 tbsp unsalted butter
7. Step 7

   Nestle the chops back into the pan, spoon the glaze over them and turn once to coat. Scatter the crisp bacon over the top and let everything sit 2 minutes before serving. Taste the sprouts and add a little more salt if needed.

   2 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026