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

Cool Maple Glazed Pork Chops promptly, cover it, and refrigerate within 2 hours. Use leftovers within 3 to 4 days and store fresh or crisp components separately.

How to Reheat

Reheat Maple Glazed Pork Chops in a covered skillet over medium-low heat. Add a small amount of its sauce or water only when needed and stop once hot.

What to Serve With It

• Mashed potatoes
• Green beans
• Roasted carrots
• A crisp salad

Common Mistakes to Avoid

• For Maple Glazed Pork Chops, crowding the pan and steaming the ingredients.
• For Maple Glazed Pork Chops, adding sugar, garlic, or dairy over excessive heat.

Nutrition Information

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

Frequently Asked Questions