Maple Glazed Pork Chops
A comforting recipe with a sweet and savory maple glaze that transforms pork chops into a delightful dinner in just 30 minutes.
Ingredients
Pork Chops
- 4 pieces bone-in pork chops (about 1 inch thick) Bone-in stays juicier; use boneless if you prefer.
Seasonings and Oils
- to taste Salt and freshly ground black pepper Simple seasoning to highlight the maple.
- 1 tablespoon olive oil or avocado oil For searing; neutral oil keeps the glaze the star.
Glaze Ingredients
- 2 tablespoons unsalted butter Adds richness to the sauce.
- 3 cloves garlic, minced Fresh garlic for depth; garlic powder in a pinch.
- 1/3 cup pure maple syrup The soul of this dish; grade A is fine.
- 1 tablespoon Dijon mustard Brightens and balances the sweetness.
- 1 tablespoon apple cider vinegar or lemon juice A touch of acidity to cut richness.
- 1/4 teaspoon red pepper flakes (optional) For a gentle heat.
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme Herbs add warmth.
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional) To thicken the glaze if chasing a more lacquered finish.
Instructions
Preparation
- Pat the pork chops dry and season both sides generously with salt and pepper.
- Heat a large skillet over medium-high heat. Add oil and when it shimmers, place chops into the pan.
Cooking
- Sear without moving for 3–4 minutes until a deep golden crust forms.
- Flip and sear the other side for 2–3 minutes. Transfer chops to a plate—they’ll finish cooking in the pan with the glaze.
- Reduce heat to medium, add butter to the same skillet, and stir in minced garlic. Cook for 30 seconds until fragrant.
- Pour in maple syrup, Dijon mustard, and apple cider vinegar. Stir to combine. Add thyme and red pepper flakes if using.
- Return pork chops to the pan, spooning glaze over them. Simmer gently for 4–6 minutes, flipping once, until internal temperature reaches 145°F (63°C).
- If the glaze seems too thin, stir the cornstarch slurry and add it a little at a time until thickened.
- Remove chops and let them rest for 3 minutes, then spoon remaining glaze over the chops before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be reheated gently in a skillet or microwave. For a crispy exterior, techniques from crispy baked pork chops can be borrowed.