These maple glazed pork chops have become one of those recipes I make on repeat. They’re sweet, savory, incredibly juicy, and come together in about 20 minutes using simple pantry ingredients.
The maple syrup creates a glossy glaze while the soy sauce, Dijon mustard, and garlic balance everything perfectly. It’s the kind of dinner that tastes like you put in much more effort than you actually did.
Why You’ll Love This Recipe
- Ready in about 20 minutes
- Sweet and savory maple soy glaze
- Made with simple pantry ingredients
- Perfect for busy weeknights
- Family friendly
- Great for meal prep
- Delicious with mashed potatoes, rice or roasted vegetables
Ingredient Notes
- Pure maple syrup: Use real maple syrup for the best flavor. If needed, honey makes a good substitute.
- Pork chops: Boneless or bone-in both work well. Just adjust the cooking time depending on their thickness.
- Soy sauce: Regular soy sauce gives the best balance of sweet and savory flavor. Low-sodium soy sauce can also be used if preferred.
How to make Maple Glazed Pork Chops
Season the pork chops with salt and let them rest before cooking to help them stay juicy and flavorful. Sear them in a hot skillet until golden, then make a quick maple soy glaze in the same pan. Return the pork chops to the skillet and coat them in the glossy glaze before serving.
What to Serve with Maple Glazed Pork Chops
These maple glazed pork chops pair beautifully with both classic comfort foods and lighter vegetable sides. Serve them over creamy mashed potatoes, fluffy white rice, or roasted baby potatoes to soak up every bit of the sweet and savory glaze. For vegetables, steamed broccoli, roasted Brussels sprouts, green beans, or glazed carrots all complement the maple flavors perfectly. If you’re looking for a lighter meal, add a simple green salad with a tangy vinaigrette to balance the richness of the pork.
Storage & Reheating
Store leftover maple glazed pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over medium-low heat with a splash of water or chicken broth to loosen the glaze and keep the pork moist. You can also microwave them in 30-second intervals until heated through.
Expert Tip
My best tip: Don’t overcook pork chops. Use an instant-read thermometer and cook the pork to 145°F (63°C). Overcooking is the easiest way to end up with dry pork chops.
Don’t skip salting the pork chops. Letting them rest with salt for at least 30 minutes (or up to overnight) helps them stay juicy and flavorful.
Pat the pork chops dry before searing to help them develop a beautiful golden crust.
Don’t reduce the glaze too much. It should lightly coat the back of a spoon but still be pourable. The butter will help create a silky finish.
Let the pork rest for 5 minutes before serving so the juices can redistribute.
Frequently Asked Questions
Can I use thin or thick pork chops?
Yes! Thin pork chops cook quickly and usually only need 2–3 minutes per side. Thicker pork chops will take longer, so use an instant-read thermometer and cook them until they reach an internal temperature of 145°F (63°C).
Can I use bone-in pork chops?
Absolutely. Bone-in pork chops work just as well but may need a few extra minutes of cooking time depending on their thickness.
Can I make these in the air fryer?
Yes, although I prefer cooking them in a skillet for the best sear and glaze. If using an air fryer, preheat it first and cook until the pork reaches 145°F (63°C), flipping halfway through. Brush the maple glaze over the pork chops just before serving.
Why are my pork chops dry?
The most common reason is overcooking. Pork chops are at their juiciest when cooked to an internal temperature of 145°F (63°C) and allowed to rest for 5 minutes before serving. Salting the pork ahead of time also helps keep it tender and juicy.
Maple Glazed Pork Chops
Equipment
- 1 large stainless steel skillet
Ingredients
For the Pork
- 600 g boneless pork chops approx. 1.5 pounds
- 1 teaspoon table salt
- 1 tablespoon olive oil
For the Maple Glaze
- 4 Tablespoons regular soy sauce
- 4 Tablespoons pure maple syrup
- 4 Tablespoons water or low-sodium chicken broth
- 3 teaspoons Dijon mustard
- 3 teaspoons apple cider vinegar
- 3 teaspoon garlic powder
- 1½ teaspoon paprika
- 1 Tablespoon unsalted butter
Instructions
- Sprinkle the pork chops evenly with the salt on both sides. Let them rest for at least 30 minutes, or refrigerate them for up to overnight for even more flavorful and juicy pork chops.600 g boneless pork chops, 1 teaspoon table salt
- Remove the pork chops from the refrigerator (if chilled) and pat them dry with paper towels.
- In a small bowl, whisk together the soy sauce, maple syrup, water (or chicken broth), paprika, Dijon mustard, apple cider vinegar and garlic powder4 Tablespoons regular soy sauce, 4 Tablespoons pure maple syrup, 4 Tablespoons water or low-sodium chicken broth, 3 teaspoons Dijon mustard, 3 teaspoons apple cider vinegar, 3 teaspoon garlic powder, 1½ teaspoon paprika
- Heat the olive oil in a large skillet over medium-high heat.1 tablespoon olive oil
- Working in batches to avoid overcrowding the pan, add the pork chops and sear until golden brown and cooked through, about 2–3 minutes per side for thin pork chops. (Cooking time will vary depending on their thickness.)
- Transfer the pork chops to a plate and reduce the heat to medium.
- Pour the glaze into the same skillet and simmer for 1–2 minutes, stirring occasionally, until it begins to thicken slightly.
- Remove the skillet from the heat and stir in the butter until melted and the glaze is smooth and glossy.1 Tablespoon unsalted butter
- If the glaze becomes too thick, stir in a splash of water, a little at a time, until it reaches your desired consistency.
- Return the pork chops to the skillet and spoon the glaze over them until evenly coated.
- Let the pork chops rest for 5 minutes before serving.
Notes
- Thin pork chops cook quickly, so keep a close eye on them to avoid overcooking. Pork is safe to eat when it reaches an internal temperature of 145°F (63°C).
- Don’t reduce the glaze too much—it should lightly coat the back of a spoon while remaining pourable.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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