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Maple Glazed Pork Chops

Maple glazed pork chops with a sticky amber caramelized glaze, simmered until slightly thick and lacquered over seared pork. This easy pan pork dinner delivers sweet-savory flavor and juicy chops with an internal temperature of 145°F.
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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 plus more if desired
  • 0.25 fresh rosemary for garnish

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

For maximum stickiness, keep the pan over medium heat when simmering the glaze so it thickens without burning. Refrigerate leftovers in a sealed container up to 3 days; reheat gently in a skillet over low heat to avoid tightening the sauce. Freezing is not recommended because the glaze texture can break. For a gluten-free option, use tamari instead of soy sauce in the glaze.