Fry Pan Maple Mustard Glazed Pork Chops

Fry Pan Maple Mustard Glazed Pork Chops are made by frying on your stove top making the tastiest fried mustard maple glazed pork chops EVER!

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• pork chops
• maple syrup
• mustard
• cider vinegar
• thyme
• oil
• salt
• pepper

How to make Maple Mustard Glazed Pork Chops

Wash and cut slices into the side of each pork chop with the fat and silver skin along the edge. This stops the pork chops from curling.

Make cuts every 1 ½ to 2 inches along that edge. The cuts should be no more than ½ an inch deep.

Dry pork chops with paper towels and sprinkle both sides with salt and pepper.

Heat about 2 tablespoons of oil in a large skillet over medium high heat until shimmering or a drop of water flicked in it dances.

In a small bowl combine maple syrup, mustard, vinegar, and thyme. Set aside.

Add pork chops to your skillet and cook until browned, about 5-7 minutes.

Flip pork chops and add mixture.

Reduce heat to medium-low and cook until pork chops are cooked, about 140 degrees, another 6 to 10 minutes.

Transfer pork chops to a plate and loosely tent with foil.

Simmer remaining mixture over medium heat until thickens and almost syrupy.

Return any accumulated juices on the plate back into the skillet.

Stir for a minute or two to combine.

Pour over pork chops and serve immediately with rice.

Enjoy!

Fry Pan Maple Mustard Glazed Pork Chops

Fry Pan Maple Mustard Glazed Pork Chops are made by frying on your stove top making the tastiest fried mustard maple glazed pork chops EVER!

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Ingredients

  

• 4 inch pork chops loin or center cut, bone or boneless, 1 inch thick
• ⅔ cup maple syrup
• 1 tablespoon mustard, any kind
• ¼ cup cider vinegar
• 1 tablespoon thyme, dried
• 2-4 tablespoons vegetable oil
• salt as needed, to taste
• pepper as needed, to taste

Instructions

 

• Wash and cut slices into the side of each pork chop with the fat and silver skin along the edge. This stops the pork chops from curling. Make cuts every 1 ½ to 2 inches along that edge. The cuts should be no more than ½ an inch deep. Dry pork chops with paper towels and sprinkle both sides with salt and pepper. Heat about 2 tablespoons of oil in a large skillet over medium-high heat until shimmering or a drop of water flicked in it dances. In a small bowl combine maple syrup, mustard, vinegar, and thyme. Set aside.
• Add pork chops to your skillet and cook until browned, about 5-7 minutes. Flip pork chops and add mixture. Reduce heat to medium-low and cook until pork chops are cooked, about 140 degrees, another 6 to 10 minutes. Transfer pork chops to a plate and loosely tent with foil. Simmer remaining mixture over medium heat until thickens and almost syrupy. Return any accumulated juices on the plate back into the skillet. Stir for a minute or two to combine. Pour over pork chops and serve immediately with rice. Enjoy!

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