Maple Bacon Pork Chops with Dijon Mustard Cream Sauce

These pork chops are absolutely amazing!  The sweet maple syrup balances perfectly with the salty bacon. The Dijon mustard sauce makes this dish a winner. Serve this dish with a salad along with mashed potatoes, roasted vegetables or sweet potato fries. This is a recipe that is great for a quick weeknight meal or for a special meal with friends.  See my tips at the end of this recipe.

4 bone-in pork chops (about 1" thick)

4 slices bacon, cooked and crumbled

1 TBS maple syrup

1 tsp Dijon mustard

1/2 tsp garlic powder

1/4 tsp black pepper

salt to taste

1/4 cup butter

1/4 cup flour

2 cups milk

1/2 cup heavy cream

1/4 cup Dijon mustard

2 cloves garlic, minced

1/4 tsp salt

1/8 tsp black pepper

Combine maple syrup, 1 tsp Dijon mustard, garlic powder, black pepper and salt in a bowl. 

Rub marinade on both sides of the pork chops.

Grill or pan-sear pork chops until golden and cooked through (145F internal temperature). This should take about 4 to 5 minutes per side over medium heat.  For extra caramelization, brush chops again with maple syrup halfway through cooking.  If you don't have a thermometer, cut into one chop; juices should run clear and meat should be tender with a slightly pink center.  Overcooking dries them out - so keep an eye on the chops while you are cooking them.

Top with crumbled bacon and set aside. Let the pork chops rest after cooking - just 5 minutes seals in those juices.

For the cream sauce, in a saucepan, melt butter, whisk in flour and cook for one minute.

Gradually add milk and heavy cream, whisking continuously until sauce thickens (around 5-7 minutes).

Stir in 1/4 cup Dijon mustard, garlic, salt and pepper.  Simmer another minute, stirring gently. While you are stirring, taste the sauce and adjust the seasoning to your liking.

Pour sauce generously over pork chops and serve immediately.

TIPS:

*To pre-prep, you may make the sauce ahead of time and then reheat it while you are cooking the pork chops.

*Toss in red pepper flakes or hot sauce into your cream sauce for an extra kick. 

*If you don't have bacon, you may also use cooked sausage crumbles and/or caramelized onions.  

*For an extra crunch, top with crushed pecans or toasted breadcrumbs. 

*If you use boneless pork chops, they will cook faster, so you will need to keep an eye on them while they are cooking.

*If you have leftover sauce, you can serve it on top of vegetables or mashed potatoes.  

*To reheat any leftovers, gently reheat the pork chops in the oven or in a skillet to keep them from drying out. 

*To freeze leftovers, place the pork chops and the sauce in separate containers and use within two months.

Serves 4

Source:  aryarecipes.com

Susan

Spicy Chicken Cheeseballs

Delicious! Chicken meatballs with cheese and Sriracha are such a clever twist—lighter than beef but still rich and satisfying, with that perfect kick of heat. If you don't care for the spice, just leave out the Sriracha. If you’re serving them as appetizers, you could pair them with a ranch dip or a Sriracha-sour cream dip.  These would also be good served as the main dish for dinner or even for breakfast.

3 cups Bisquick baking mix 

1 pound ground chicken

2 TBS Sriracha

4 cups sharp cheddar cheese, shredded

1/2 cup milk

1/2 tsp oregano

1/4 tsp garlic powder

1/4 tsp onion powder

dash salt and pepper

Preheat oven to 350F.

Line baking sheet with parchment paper.  

Mix all ingredients together in mixer. Form into one-inch balls.

Bake 20-25 minutes. 

If you wish to make ahead and freeze prior to baking, place meatballs on a parchment lined pan and place in the freezer until frozen.  Remove from pan and place in an airtight container.  Bake as many as you need at a time.  Bake the uncooked frozen meatballs at 350F for 30-35 minutes.

Or, if you prefer, you can bake and then freeze the meatballs.  To reheat the frozen, pre-cooked meatballs bake at 350F for 10-12 minutes or until heated through.

Makes about 80-100 meatballs, depending on size

Source:  Everydaymadefresh.com

Kimberly