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Three seasoned and glazed pork chops are arranged on a white plate, garnished with fresh parsley. The meat appears juicy and tender, coated in a rich brown sauce with visible herbs and spices.

Pork Chops with Maple Glaze

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Pork chops with maple glaze are a sweet and savory main dish that’s easy to prepare and perfect for stress-free entertaining. Made with maple syrup, Dijon mustard, and seasonings, this recipe is ready in under 30 minutes. Serve it for a cozy family dinner or when you need a simple yet elegant dish for guests.
Course Dinner
Cuisine American
Keyword easy, quick, savory, sweet
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 361
Author Gina Dickson

Ingredients

  • 4 pork loin chops ¾ to 1 inch thick, boneless
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil

Maple Glaze

  • ½ cup maple syrup
  • 1 tablespoon Dijon mustard
  • 1/4 cup apple cider vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon thyme fresh, or ½ teaspoon dried

Instructions

Prep the Pork Chops

  • Pat the pork chops dry with a paper towel.
    4 pork loin chops
  • Using a sharp knife, cut three small vertical slits through the fat of each chop (to prevent curling).
  • Season both sides with salt and pepper.
    1/2 teaspoon salt
    Four raw bone-in pork chops seasoned with black pepper on a white cutting board, with a knife placed below the chops.

Make the Glaze

  • In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, soy sauce, and thyme. Set aside.
    ½ cup maple syrup, 1 tablespoon Dijon mustard, 1/4 cup apple cider vinegar, 2 tablespoons soy sauce, 1 teaspoon thyme
    A metal whisk rests in a white bowl filled with a brown liquid marinade mixed with visible dried herbs, set on a white surface.

Sear the Chops

  • Heat a large skillet (preferably cast iron) over medium-high heat. Add butter and olive oil. (Using both helps the butter not to scorch)
    1 tablespoon butter, 1 tablespoon olive oil
  • Once the butter is melted and sizzling, add the pork chops. Sear for 4-5 minutes on the first side until browned and then flip and sear the other side for 3 minutes.
    A cast iron skillet containing four cooked, bone-in pork chops seasoned with pepper, placed on a round cork trivet against a white background.

Add Glaze

  • I like to blot any excess grease with paper towels from the pan. Then pour the glaze into the pan. Let it all simmer for another 5 to 6 minutes, basting with the sauce. You want the pork chops cooked through to 145°F.
    Bone-in pork chops are being pan-fried in a cast iron skillet, sizzling in bubbling oil or sauce on a stovetop. The pork chops have a golden-brown, crispy exterior.

Serve

  • Plate the pork chops or serve them in your skillet. Be sure to drizzle that beautiful, shiny glaze over the top.

Notes

Variations and Tips
  • Bone-in Pork Chops: This recipe works just as well with bone-in. Just increase the cook time slightly longer.
  • Make it Spicy: Add a pinch of cayenne or red pepper flakes to the glaze.
  • Oven Method: After searing, pop the skillet into a 375°F oven for 6 to 8 minutes instead of simmering on the stove.
  • Flavor Twist: Add peeled and sliced apples to simmer when you add the glaze.
Storage and Reheating Instructions
  • Refrigerate: Store leftovers in an airtight container for up to 4 days.
  • Freeze: Wrap tightly and freeze up to 3 months. Thaw overnight in the fridge.
  • Reheat: Warm gently in a skillet over medium heat or wrap in foil and reheat in a 300°F oven.
 

Nutrition

Serving: 1serving | Calories: 361kcal | Carbohydrates: 28g | Protein: 30g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 617mg | Potassium: 634mg | Fiber: 0.3g | Sugar: 25g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg
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