Maple Glazed Pork Chops -

4 boneless cooked pork chops in a cast iron pan, with a maple glaze and garnished with fresh thyme.

Maple Glazed Pork Chops

These juicy, tender maple glazed pork chops pack incredible flavor and are ready in just 20 minutes. Served with rice, a green vegetable, or salad, it's a favorite fall dinner.

Course Main Dish

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 385kcal

Author Ann Otis

Ingredients

4 boneless pork loin chops about 3/4" to 1 inch thick
salt and pepper
1 tablespoon butter
1 tablespoon olive oil
1/2 cup maple syrup
1 tablespoon dijon mustard
1/3 cup apple cider vinegar
2 tablespoons soy sauce
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried

US Customary - Metric

Instructions

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.

Video

Notes

Storage Instructions

To store leftover maple glazed pork chops, let them cool completely, then place them in an airtight container and refrigerate for up to 4 days. You can also freeze leftover pork chops for up to 3 months.

To reheat pork chops, thaw them in the refrigerator overnight if they are frozen. Then, place them in a large skillet over medium heat and cook for 3-4 minutes per side, or until heated through. You can also reheat pork chops in the oven by placing them on a baking sheet and baking at 350 degrees F for 8-10 minutes, or until heated through.

Nutrition