Maple Glazed Pork Chops
These easy maple glazed pork chops are juicy, sweet, and savory with a simple maple soy glaze. A quick 20-minute dinner made with pantry staples.
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.
Nutrition
Calories: 364kcal | Carbohydrates: 16g | Protein: 35g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 1705mg | Potassium: 679mg | Fiber: 1g | Sugar: 12g | Vitamin A: 96IU | Vitamin C: 0.04mg | Calcium: 42mg | Iron: 1mg
