Go Back

Maple Glazed Pork Chops

Maple glazed pork chops with a sticky amber maple glaze are caramelized in the same skillet for a glossy, lacquered finish. Quick searing plus a short simmer of maple-mustard sauce creates sweet-savory flavor with tender, juicy pork.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 boneless pork chops 1 inch thick
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
  • 2 tbsp olive oil
Maple Glaze
  • 4 tbsp pure maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 2 garlic cloves, minced
  • 1 tsp fresh rosemary minced
  • 0.25 tsp black pepper
  • 0.25 fresh rosemary for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear pork
  1. Season the pork chops with salt and black pepper to taste.
  2. Heat olive oil in a skillet over medium-high heat and sear pork chops for 4 minutes per side until golden; set aside.
Make glaze and finish
  1. Mix the pure maple syrup, Dijon mustard, soy sauce, minced garlic, minced rosemary, and black pepper together.
  2. Pour the glaze into the same pan over medium heat and simmer for 1–2 minutes until slightly thickened.
  3. Return pork chops to the pan and cook for 2–3 minutes, spooning the glaze over constantly, until lacquered and the internal temperature reaches 145°F.
  4. Garnish with fresh rosemary and serve immediately.

Notes

Pro tip: spoon the glaze over the pork frequently during the final 2–3 minutes so it turns glossy and caramel-brown instead of pooling. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet until warmed through (avoid boiling). Freezing is not recommended for best glaze texture. For a lower-sugar option, use a sugar-free maple-style syrup in the glaze (keep the Dijon and soy the same).