Maple Mustard Pork Chops

Maple glazed pork chops sliced on a plate with a spoon drizzling more sauce on top.

Maple Mustard Pork Chops

These Maple and Mustard Pork Chops are a tasty protein that pairs well with various side dishes. They are simply seasoned and then finished in a maple mustard sauce.

Prep Time5

Cook Time20

Total Time25

Servings:

Calories: 381kcal

Author: Karin and Ken

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