Maple Mustard Glazed Fried Pork Chop is a delightful twist on a classic comfort food. This recipe combines the savory richness of fried pork chops with a sweet and tangy glaze, making it perfect for a cozy family dinner or an impressive weekend meal.
Pork chops: Opt for bone-in pork chops about 1 inch thick for best flavor and juiciness. The bone helps keep the meat moist during cooking.
All-purpose flour: Provides the base for the crispy coating. It helps form that golden crust we all crave.
Garlic powder and onion powder: These add depth and savory notes to the coating, ensuring each bite is full of flavor.
Smoked paprika: Adds a subtle smokiness and a pop of color to the crust.
Salt and black pepper: Essential for seasoning the pork and enhancing all the flavors.
Eggs and milk: Create a wet mixture that helps the flour stick, ensuring a thick, crunchy coating.
Maple syrup and Dijon mustard: The heart of the glaze, combining sweetness and tang to complement the savory pork.
Olive oil and butter: Enrich the glaze, adding a silky texture and richness.
Vegetable oil: Used for frying, as it has a high smoke point and ensures a crisp, golden crust.
Pair these pork chops with creamy mashed potatoes or a fresh green salad for a balanced meal. Roasted vegetables also make a great companion, soaking up the extra glaze beautifully.
Start by setting up your dredging station. In a shallow bowl, mix the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. This is your flavor-packed base for a crispy coating.
In another bowl, whisk together the eggs and milk until fully combined. This mixture is what will help the flour stick to the chops, creating layers of crispy goodness.
Take each pork chop and dip it first into the flour mixture, ensuring a light coating. Then, submerge it into the egg mixture, letting any excess drip off, and return it to the flour mixture for a double coating. This layering is key for the crunch.
Heat vegetable oil in a large skillet over medium-high heat. You’ll know it’s ready when a pinch of flour sizzles upon contact. Gently lay each pork chop in the skillet, frying for about 4-5 minutes on each side until they’re golden brown and cooked through. Once done, remove them and let them rest on a paper towel-lined plate.
While the chops rest, prepare the glaze. In a small saucepan over medium heat, combine maple syrup and Dijon mustard. Stir until the mixture is heated through and smooth. Add the olive oil and butter, stirring until the butter melts and the glaze slightly thickens.
Brush the warm glaze over the hot fried pork chops before serving, ensuring each bite is covered with that sweet and tangy goodness.
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