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Maple Glazed Pork Chops

Maple glazed pork chops with a sticky amber Dijon-maple glaze caramelized in the same skillet for a glossy lacquer finish. Quick sear, fast simmer, then constant spooning until the pork reaches 145°F for juicy results.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 boneless pork chops About 1 inch thick
  • 0.5 tsp salt to taste
  • 0.5 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 minced
  • 1 tsp fresh rosemary minced
  • 0.25 tsp black pepper
  • 0.5 fresh rosemary for garnish

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

For best lacquer, spoon the glaze frequently so it keeps caramelizing instead of pooling. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat until warmed through. Freezing is not recommended because the glaze can dull and the pork may dry. For a lower-sodium option, use reduced-sodium soy sauce and season with less additional salt.