These juicy, tender maple soy glazed pork chops pack incredible flavor and are ready in just 20 minutes. Served with rice, a green vegetable like broccoli, or salad, it's a perfect weeknight skillet meal.
It's been a rough couple of weeks in our household! Everyone's been traveling (I flew down with the toddler to visit family in South Carolina, while Phil was on a business trip in NYC).
During our travels, and since we've been back, all three of us have been on antibiotics battling various seasonal infections and illnesses.
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As a result, cooking hasn't really been happening much around here. But I've been dying to share this recipe for a while, and finally have a minute to do it. Woohoo!
I'm not really one to have a "rotation" going with my meals. I'm too easily bored, and so is my family (obviously this is my fault). But if I did, this would be on it.
This is one of those weeknight meals that has made the shortlist of repeat dinners I can rely on because 1) I usually have some pork chops in the freezer and the rest of the ingredients are pantry staples, and 2) it's super cheap, super fast, and super tasty.
So, here's what you do!
How to Make Maple Soy Glazed Pork Chops
Prepare your chops: I like to use boneless pork loin chops for this - about ¾ inch thick. Start by drying them off with a paper towel. Season with salt and pepper. Then, using a sharp knife, cut vertical slits through the fat on the sides at about 1 inch intervals. This will keep the chops from curling up as they cook, and help them brown evenly.
Prepare the glaze: In a small bowl, whisk together the maple syrup, dijon, cider vinegar, soy sauce and thyme (I like fresh when I have it on hand, but dried is great too).
Cook the chops and glaze: Melt some butter and olive oil in a cast iron skillet. Brown the chops on one side, turn, cook for a minute and add the glaze to the pan. Continue cooking the chops until done, but still pink. Remove the chops to a plate and cover with foil.
Keep cooking the glaze until slightly thickened and "glaze-like", about 3-4 minutes longer. Add the juices from the resting chops while the glaze reduces.
Return the chops to the pan and spoon the glaze over them.
Serve with rice, a green vegetable or a salad.
Sound good to you? If you make these Maple Soy Glazed Pork Chops, I would be thrilled if you would take a pic and tag me on Instagram @ourhappymess!
Or pin for later! ↓↓↓
Maple Soy Glazed Pork Chops
- 4 boneless pork loin chops about ¾" to 1 inch thick
- salt and pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ cup maple syrup
- 1 tablespoon dijon mustard
- ⅓ cup apple cider vinegar
- 2 tablespoons soy sauce
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- Pat the pork chops dry with a paper towel. Using a sharp knife, cut vertical slits in three equal intervals through the fat of each pork chop (see photo in the post). This will help keep the chops from curling as they cook. 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 and thyme, and set aside.
- Heat a skillet (preferably cast iron) 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, adding the juices from the resting chops, about 3 or 4 minutes.
- Pour the glaze over the chops and serve.