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Maple Glazed Pork Chops

Maple glazed pork chops with a sticky amber maple glaze caramelized to a glossy lacquer. Quick skillet sear plus a short simmer glaze that coats the chops for sweet, savory, and flavorful results.
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Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 380
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 clove garlic minced
  • 1 tsp fresh rosemary minced (for glaze)
  • 0.25 tsp black pepper for glaze
  • 1 fresh rosemary for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Season the pork chops evenly with salt and pepper. Set aside while you heat the skillet.
  2. Heat the olive oil in a cast iron skillet over medium-high heat until shimmering, then sear the pork chops 4 minutes per side until golden. Transfer to a plate or set aside.
Make the maple glaze and lacquer the chops
  1. Mix the maple glaze ingredients together until smooth: pure maple syrup, Dijon mustard, soy sauce, minced garlic, minced rosemary, and black pepper. Keep the mixture ready by the stove.
  2. Pour the glaze into the same pan over medium heat and simmer 1–2 minutes until slightly thickened. Stir so it turns glossy and amber-brown.
  3. Return the pork chops to the pan and cook 2–3 minutes, spooning the glaze over constantly, until lacquered. Cook until the pork reaches an internal temperature of 145°F.
Serve
  1. Garnish with fresh rosemary and serve immediately. Spoon any remaining glossy glaze from the pan over the top.

Notes

Pro tip: spoon the glaze over the chops repeatedly during the final cook so the surface turns shiny and sticky instead of running off the meat. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet over low heat with a splash of water to loosen the lacquer. Freezing is not recommended as the glaze can lose texture. For a lower-sodium option, use low-sodium soy sauce in the maple glaze while keeping the same simmer time.