This recipe for Maple Glazed Pork Chops is one of my favorite easy dinner ideas for a busy weeknight. They are simple to make yet still super flavorful and tender. Kids and adults alike enjoy these pork chops, so be prepared for your family to ask for it by name. Consider adding it to your weekly dinner rotation!
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The pork chops are perfectly browned in a skillet and then cooked in a maple mustard glaze that’s the perfect balance of sweet and savory. They are so juicy and delicious!
If you like maple recipes, you will love Maple Glazed Chicken Breasts and Dijon Maple Glazed Spiral Ham.
Why You’ll Love This Maple Mustard Pork Chops Recipe
- Easy to make: This is a simple recipe that doesn’t require much effort!
- Ready in less than 30 minutes: It takes only 25 minutes to prepare and cook these maple dijon pork chops.
- Makes great leftovers: You may use any leftover pork chops you have in various ways to create a new meal.
Ingredients
Below are all of the ingredients you’ll need to make these seared pork chops and the maple mustard glaze. The components are simple and easy to find, so you may add them to your next grocery list!
- Pork chops: You may use bone-in or boneless pork chops for this recipe. The bone-in pork chops are more flavorful but also take longer to cook.
- Maple syrup: Use real maple syrup for this recipe and not breakfast syrup. The authentic maple flavor is what makes these chops so amazing.
- Mustard: Any variety of mustard is great for the glaze. I prefer dijon and that is what I used but spicy brown and yellow work, too.
- Cider vinegar: The tangy cider vinegar balances the sweetness of the syrup while also keeping the pork chops tender as they cook.
- Spices: I keep it simple and use salt and pepper when searing the pork and then dried thyme in the glaze. The thyme adds a wonderful herbaceous flavor.
- Vegetable oil: For the skillet to get that perfect sear and to keep the pork from sticking.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- BBQ: Use your favorite BBQ sauce in the glaze for a smokey and rich flavor.
- Spicy: Add sriracha to the maple glaze ingredients for a spicy kick.
- Asian style: Add brown sugar and soy sauce instead of mustard and vinegar for an Asian twist.
How to Make Maple Glazed Pork Chops
Here are the instructions on how to cook and prepare the maple mustard glaze for this pork chop recipe. It’s easy for anyone to make and is completed in just one pan. I recommend measuring your ingredients before you get started to save time.
Step 1: Slice the fat. Make cuts along the fat of each pork chop about 1 ½ apart to keep it from curling.
Step 2: Dry and season the pork. Pat the pork chops dry with paper towels and season each side generously with salt and pepper.
Step 3: Make the glaze. While the pan is heating up, combine maple syrup, mustard, vinegar, and thyme in a small bow. Whisk until the ingredients are well combined and set aside.
Step 4: Brown the pork chops. Sear one side of the pork chops for about 5-7 minutes or until browned in a skillet over medium-high heat with some vegetable oil.
Step 5: Flip and add the sauce. Flip the pork chops and pour in the glaze mixture. Reduce the heat and cook the pork for an additional 6-8 minutes. Set the pork chops aside.
Step 6: Simmer the sauce. Keep cooking the sauce until it becomes thick. Spoon extra sauce over the cooked pork chops and enjoy with your favorite side dish!
⭐️ Hint: If using boneless pork chops, they may take less time. Watch them as they cook and adjust as needed.
If you love pork chop recipes like this one, you may also enjoy Slow Cooker Honey Mustard Pork Chops, Baked Pork Chops and Stuffing or this Crock Pot Pork Chops and Potatoes.
Storage Directions
- Storing: Leftover pork chops may be stored in the refrigerator in an airtight container for up to 4 days. You can also place them in a freezer bag and freeze them for up to 3 months.
- Reheating: These pork chops are best reheated in a skillet over low heat as a microwave might dry them out.
- Make Ahead: You may pat dry and season your pork chops up to 24 hours ahead of cooking them. I also recommend that you combine the ingredients for the glaze for the pork chops and store it covered in a small bowl.
Serving Suggestions
- Chop the leftover pork chops and serve them in the Greek Pasta Salad for a filling lunch.
- Tasty veggies that work great with these pork chops are this zesty Jalapeno Creamed Corn and these Bacon Green Beans.
- Make Seafood Baked Potatoes or Instant Pot Cheesy Broccoli Rice as side dishes to pair with these maple pork chops.
- Serve Chocolate Chip Cookie Cake for a rich and chocolatey dessert after this meal.
Recipe Tips
- Don’t flip more than once. Let each side cook so you get a good sear. Refrain from flipping the pork chops multiple times.
- Let them rest. Give the pork time to rest after cooking so the juices can redistribute and they are super tender.
- Use a meat thermometer. Test your pork chops for doneness using a thermometer if needed. They should be cooked to 145 degrees F for food safety.
Recipe FAQs
Yes! Sear them for a little color and then pressure cook them with glaze for about 10 minutes (8-10 for boneless). You can finish the sauce in the Instant Pot using the saute setting.
Of course! Place them on a lined baking sheet and cook them for 12-15 minutes at 400 degrees F. Combine the sauce ingredients in a saucepan and spoon over the chops.
Sure. Add the ingredients to the slow cooker and cook them on high for 2 hours or low for 4 hours.
Video
More Delicious Pork Chop Recipes
Ready to get cooking? Remember that you can print this recipe if you would like.
Maple Mustard Pork Chops
Equipment
Ingredients
- 4 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 teaspoon thyme leaves, 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 maple and mustard 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.
- Continue cooking the sauce over medium heat until thick 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 or mashed potatoes. Enjoy!
Video
Notes
- Don’t flip more than once. Let each side cook so you get a good sear. Refrain from flipping the pork chops multiple times.
- Let them rest. Give the pork time to rest after cooking so the juices can redistribute and they are super tender.
- Use a meat thermometer. Test your pork chops for doneness using a thermometer if needed. They should be cooked to 145 degrees F for food safety.
Nutrition
This post was originally published in October 2016. It's been updated with new content and images.
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