In a shallow bowl, whisk together the maple syrup, 1 teaspoon Dijon mustard, garlic powder, black pepper, and a pinch of salt until well blended. Coat the pork chops evenly with this marinade, cover the bowl with plastic wrap, and refrigerate for at least 30 minutes or up to 4 hours.

While the pork marinates, cook bacon slices in a skillet until crispy, then drain on paper towels and crumble once cooled. Set aside.

For grilling: Preheat your grill to medium-high heat and cook the marinated chops for 4-6 minutes on each side until they reach an internal temperature of 145°F. For pan-searing: Heat a large cast-iron or heavy-bottomed skillet over medium-high heat and cook the pork chops for 4-6 minutes per side until they develop a golden-brown crust and reach 145°F.

Remove pork chops from heat and let rest for 3-5 minutes while you prepare the sauce.

In a saucepan over medium heat, melt the butter. Whisk in the all-purpose flour to form a roux and cook it for about 1 minute to remove the raw flour taste.

Gradually whisk in the milk and heavy cream, stirring continuously until the sauce thickens enough to coat the back of a spoon, approximately 4 to 6 minutes.

Stir in 1/4 cup Dijon mustard, minced garlic, salt, and pepper. Lower the heat and let the sauce simmer gently for another minute to meld the flavors.

Place the rested pork chops on serving plates and spoon the creamy Dijon mustard sauce generously over the top. Sprinkle the crumbled cooked bacon over the dish for a smoky finish. Serve immediately and enjoy.