Directions

• Start by seasoning the pork chops. Coat them with olive oil. Using one hand, sprinkle the Montreal steak spice, garlic powder, and paprika over the chops. With the other hand, rub the spices into the meat. Let the seasoned chops marinate.
• While the chops are marinating, start preparing the sauce. Finely chop the bacon and cook it on medium-high heat in a pan until the fat is rendered out and the bacon is crispy.
• Meanwhile, finely chop the onions. Once the bacon is crispy, add the chopped onions to the pan and let them cook until they're translucent and beginning to brown.
• Next, finely chop the garlic and add it to the pan. Cook for a few more minutes until you can smell the garlic.
• Pour in the red wine. Simmer for several minutes until the alcohol has evaporated. This is a good time to slice some Cremini Mushrooms.
• Now add the sliced mushrooms to the pan. These will reduce in size quite a bit.
• Once the mushrooms have cooked down, add the beef stock and butter. Stir until the butter has melted and combined with the rest of the sauce.
• Add the maple syrup a little at a time, tasting the sauce after each addition, until it tastes balanced (not too sweet, not too salty).
• Let the sauce simmer for a few more minutes to allow the flavours to meld. Keep it warm while you cook the pork chops.
• Heat a pan over high heat until it's smoking hot. Lay the pork chops in the pan and sear them for a few minutes on each side until they're golden brown and have reached an internal temperature of 160 degrees Fahrenheit.
• Remove the pork chops from the pan and let them rest for a few minutes before slicing into them.
• Serve the pork chops topped with the smoky wine-bacon sauce.