Maple Glazed Pork Chops

Ingredients

For the Pork Chops

• 4 boneless pork chops, about 1 inch thick
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

For the Maple Glaze

• 1/3 cup pure maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1 tablespoon unsalted butter

Substitutions

• Honey can replace maple syrup in the same amount, creating a slightly different glaze.
• Use whole-grain mustard or a milder yellow mustard in place of Dijon.

Instructions

Step 1: Season the pork

Pat pork chops dry and season both sides with salt and pepper.

Step 2: Sear

Heat oil in a large skillet over medium-high heat. Sear chops 3 to 4 minutes per side, then transfer to a plate.

Step 4: Finish cooking

Return chops and their juices to the skillet. Simmer in the glaze until the centers reach 145°F, about 3 to 6 minutes depending on thickness.

Step 5: Rest

Swirl in butter, spoon glaze over the chops, and rest 3 minutes before serving.

How to Store Leftovers

Refrigerate the cooked portion of Maple Glazed Pork Chops within 2 hours in a sealed container and use it within 3 to 4 days.

How to Reheat

Reheat the pork chops gently in a covered skillet over low heat with a spoonful of water or apple juice. Turn once and baste with the maple-Dijon glaze as it loosens.

Remove the chops as soon as they are hot through; prolonged reheating will dry the lean pork and reduce the glaze too far.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions