These Maple Glazed Pork Chops are juicy, tender, and coated in a sticky maple Dijon glaze with just the right balance of sweet and savory. Even better, they are made in one skillet and can be on the table in about 20 minutes.
There is something about September that makes me want to bring maple back into the kitchen.
Maybe it is because we have officially reached the “BER” months. Maybe it is because apples are starting to show up everywhere, the evenings are getting a little cooler, and turning on the stove no longer feels like a personal attack.
Whatever the reason, these Harvest Maple Glazed Pork Chops are exactly the kind of easy fall dinner I want this time of year.
The pork chops get a beautiful golden sear before being finished in a simple homemade maple glaze made with pure maple syrup, Dijon mustard, apple cider vinegar, garlic, and savory seasonings.
It tastes like fall without requiring us to put pumpkin in dinner.
Because I love pumpkin, but the poor thing does not need to work every shift from September through November.
Why You’ll Love These Maple Glazed Pork Chops
This is one of those recipes that delivers a lot of flavor without requiring a lot of work.
Ready in about 20 minutes. This is a true weeknight dinner when you want something homemade but do not want to spend the entire evening in the kitchen.
Made in one skillet. Less cleanup automatically earns a recipe bonus points around here.
Sweet and savory. Pure maple syrup gives the glaze sweetness, while Dijon mustard, apple cider vinegar, and soy sauce balance it with savory flavor.
Perfect for fall. Maple and pork are a natural combination, especially when served with potatoes, roasted vegetables, or apples.
Simple ingredients. Everything in this recipe can be found at a regular grocery store, and you may already have most of it tucked into the pantry.
Harvest Maple Glazed Pork Chops
Ingredients
- 4 Boneless Pork Chops
- Salt
- Pepper
- 1 tbsp. Butter
- 1 tbsp. Olive Oil
- ½ C. Pure Maple Syrup
- 1 tbsp. Dijon Mustard
- ⅓ C. Apple Cider Vinegar
- 2 tbsp. Low Sodium Soy Sauce
- 1 tsp. Fresh Thyme Optional
Instructions
- Pat the pork chops dry with a paper towel. Sprinkle both sides of each chop with salt and pepper.
- In a small bowl or measuring cup, whisk together the maple syrup, Dijon mustard, cider vinegar, soy sauce, thyme and set aside.
- Heat a skillet (preferably cast iron, but a regular frying pan works too) over medium-high heat. Add the butter and olive oil. When the butter is melted and sizzling, add the chops and cook on the first side until well browned, 4-5 minutes.
- Turn chops and sear for about 1 minute. Add maple syrup mixture to the pan. Reduce the heat to medium-low and cook chops for an additional 5 minutes or so, until cooked through but still pink. Remove the chops to a plate and cover loosely with aluminum foil.
- Continue to cook the glaze until slightly reduced and thickened to a syrupy consistency, add the juices from the resting chops, about 3 or 4 minutes.
- Pour the glaze over the chops and serve.
What Kind of Maple Syrup Should I Use?
For the best maple-glazed pork chops, I recommend using pure maple syrup rather than pancake syrup.
Pure maple syrup has a deeper, richer flavor that works especially well in savory dishes. It gives the glaze sweetness without making the pork chops taste like breakfast wandered onto the dinner table.
Since maple is one of the main flavors in this recipe, using the real stuff makes a noticeable difference.
How to Keep Pork Chops Juicy
If you grew up thinking pork chops were supposed to require seventeen minutes of chewing per bite, you have my sympathy.
The easiest way to make tender, juicy pork chops is to avoid overcooking them.
Use an instant-read meat thermometer and check the thickest portion of the pork chop. Pork chops should reach 145°F and then be allowed to rest before serving.
The cooking time in any pork chop recipe should be treated as a guideline because thickness makes a significant difference.
A thin pork chop may cook very quickly, while a thick-cut or bone-in pork chop will need additional time.
Your meat thermometer gets the final vote.
Tips for the Best Maple Glazed Pork Chops
A few little details can make a big difference with this recipe.
Use similarly sized pork chops. Chops that are approximately the same thickness will cook more evenly.
Pat the pork dry. Moisture is the enemy of a good golden sear.
Start with a hot skillet. Give the pan time to heat before adding the pork.
Lower the heat before adding the glaze. Maple syrup contains natural sugar and can burn if the skillet is too hot.
Watch the sauce closely. Once the maple glaze begins reducing, things happen quickly.
Use a meat thermometer. This is the easiest way to get juicy pork chops without guessing.
What to Serve With Maple Glazed Pork Chops
These Harvest Maple Glazed Pork Chops pair beautifully with simple fall side dishes.
Try serving them with:
- Roasted baby potatoes
- Creamy mashed potatoes
- Roasted sweet potatoes
- Green beans
- Brussels sprouts
- Roasted carrots
- Butternut squash
- Homemade applesauce
- Sautéed cinnamon apples
- Roasted apple slices
- A simple autumn salad
For an especially cozy fall supper, serve the pork chops with roasted potatoes, green beans, and warm apples.
It is the kind of dinner that makes the kitchen smell like you have your entire life organized.
Nobody needs to see the laundry chair.
Can I Use Bone-In Pork Chops?
Yes. You can make this maple-glazed pork chop recipe with bone-in pork chops.
Bone-in chops are often thicker than boneless pork chops, so they will generally require additional cooking time.
Rather than relying solely on the clock, check the internal temperature with a meat thermometer.
Once the thickest portion reaches 145°F, remove the pork from the heat and let it rest.
Can I Use Thick-Cut Pork Chops?
Absolutely.
Thick-cut pork chops are delicious with this maple glaze, but you may need to adjust the cooking method slightly.
After searing both sides, lower the heat and allow the chops to cook more gently while you add the glaze. This gives the center time to reach the proper temperature without burning the maple syrup.
Again, the thermometer is your friend here.
Can I Add Apples to Maple Pork Chops?
Yes, and this is one of my favorite ways to make this recipe feel even more like a harvest dinner.
Thinly sliced apples can be sautéed in the skillet and served alongside the pork chops.
Choose an apple that holds its shape when cooked, such as Honeycrisp, Pink Lady, or Granny Smith.
The combination of pork, maple, Dijon mustard, and apples is basically September showing off.
How to Store Leftover Maple Glazed Pork Chops
Allow leftover pork chops to cool before transferring them to an airtight container.
Store the pork chops with any remaining maple glaze in the refrigerator for up to 3 days.
Keeping the sauce with the pork will help add moisture when reheating.
How to Reheat Pork Chops Without Drying Them Out
Pork chops are best reheated gently.
Place the pork and leftover maple glaze in a covered skillet over low heat. Add a tablespoon or two of water or chicken broth if the sauce has become very thick.
Heat just until the pork is warmed through.
Avoid blasting it over high heat because already-cooked pork can dry out quickly.
Maison Hearth Tip: Keep an Eye on the Maple Glaze
Maple syrup contains plenty of natural sugar, so once it hits a hot skillet, it can go from glossy and caramelized to “well, that pan is soaking overnight” surprisingly quickly.
Keep the heat around medium-low once you add the maple glaze.
You want a gentle simmer rather than a furious boil.
If the glaze becomes thicker than you would like, stir in 1 to 2 tablespoons of water or chicken broth.
If it seems too thin, give it another minute or two to gently simmer and reduce.
An Easy 20-Minute Fall Dinner
There are recipes for slow Sunday afternoons when I am perfectly happy puttering around the kitchen for hours.
And then there are recipes like these Harvest Maple Glazed Pork Chops.
Twenty minutes.
One skillet.
Simple ingredients.
And a sweet and savory maple glaze that can turn an ordinary package of pork chops into something worthy of a crisp September evening.
That is my favorite kind of weeknight recipe.
Nothing overly complicated. Nothing requiring twelve specialty ingredients. And definitely nothing that leaves every pot, pan, and spoon in the kitchen waiting for me afterward.
Just good food, a warm kitchen, and hopefully enough leftovers to make tomorrow’s lunch easy.
Although with these pork chops, I would not count too heavily on the leftovers.
Stay awhile.
There is always something cooking around the Maison Hearth.
