Maple Glazed Pan-Fried Pork Chops

🕒 Prep: 10 min
🔥 Cook: 10 min
🍽 Serves: 4
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Maple Glazed Pan-Fried Pork Chops are your ticket to a hearty, flavorful meal that comes together quickly on a weeknight. With a perfect balance of sweet and savory, these chops are a delightful twist on a classic dish.

Ingredients for Maple Glazed Pan-Fried Pork Chops

The star of the show is the pork chops, which should be about 1 inch thick for optimal cooking. The maple syrup adds a natural sweetness that caramelizes beautifully. Soy sauce deepens the umami flavor, while Dijon mustard provides a subtle tangy kick. Apple cider vinegar cuts through the sweetness, adding acidity and balance. Garlic powder enhances the savory notes, and a simple seasoning of black pepper and salt brings it all together. Olive oil is used for searing, and chicken broth helps deglaze the pan and enrich the glaze. Finally, a pat of unsalted butter brings a silky finish to the sauce.

Tips & Tricks

  • For extra crispy edges, let the chops sit undisturbed in the pan during the initial sear.
  • Make sure your pan is hot before adding the pork chops for the best sear.
  • If you prefer a thicker glaze, let it reduce a bit longer before returning the chops to the pan.

Serving Suggestions

These pork chops pair beautifully with roasted vegetables like Brussels sprouts or sweet potatoes. A side of creamy mashed potatoes or a simple green salad also complements the dish perfectly.

Frequently Asked Questions

Can I use boneless pork chops?
Yes, just be sure to adjust the cooking time as they might cook faster.
What if I don't have maple syrup?
Honey can be a suitable substitute, though it will slightly alter the flavor profile.

Maple Glazed Pan-Fried Pork Chops Recipe Walkthrough

Start by patting your pork chops dry with paper towels. This step is key to getting that beautiful golden sear. Season them generously on both sides with salt and black pepper. In a small bowl, whisk together the maple syrup, soy sauce, Dijon mustard, apple cider vinegar, and garlic powder to create your glaze.

Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, lay the pork chops in the pan. Sear them for about 3-4 minutes on each side until they develop a nice golden-brown crust. Remove the pork chops from the skillet and set them aside.

With the pork chops out of the pan, pour in the chicken broth. This will help deglaze the skillet, so make sure to scrape up all those flavorful browned bits stuck to the bottom. Stir in your maple glaze mixture and let it simmer for 2-3 minutes until it thickens slightly.

Return the pork chops to the skillet, reduce the heat to medium-low, and continue cooking for another 5-7 minutes. During this time, spoon the glaze over the chops occasionally. You're looking for an internal temperature of 145°F to ensure they're perfectly cooked.

Once done, remove the skillet from the heat and add the butter. Swirl it around the pan to melt and combine with the glaze, creating a rich, shiny sauce. Serve the pork chops drizzled with the remaining glaze from the pan.

Why You'll Love This Recipe

  • Quick to prepare, making it perfect for busy weeknights.
  • Uses simple, readily available ingredients.
  • The glaze offers a delightful balance of sweet and savory.
  • Packed with flavor, yet easy to customize.

Ingredients

4 bone-in pork chops (about 1 inch thick)
1/4 cup maple syrup
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons olive oil
1/4 cup chicken broth
1 tablespoon unsalted butter

Step-by-step Instructions

1. Pat the pork chops dry with paper towels and season them on both sides with salt and black pepper.
2. In a small bowl, whisk together the maple syrup, soy sauce, Dijon mustard, apple cider vinegar, and garlic powder.
3. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear for about 3-4 minutes on each side until golden brown. Remove pork chops from the skillet and set aside.
4. Add the chicken broth to the skillet to deglaze, scraping up any browned bits from the bottom of the pan.
5. Stir in the maple glaze mixture and let it simmer for 2-3 minutes until slightly thickened.
6. Return the pork chops to the skillet, reduce heat to medium-low, and cook for another 5-7 minutes, occasionally spooning the glaze over the chops until they reach an internal temperature of 145°F.
7. Remove from heat and add the butter, swirling the pan to melt and incorporate it into the glaze.
8. Serve the pork chops drizzled with the remaining glaze from the pan.

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