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Maple Glazed Pork Chops

Maple glazed pork chops with a sticky amber maple glaze caramelized to a glossy finish. Pan-seared pork chops are lacquered in a maple-Dijon soy sauce glaze and cooked to 145°F for juicy, tender bites.
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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: 370
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 boneless pork chops 1 inch thick
  • 0.25 tsp salt to taste
  • 0.25 tsp 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
  • 1 fresh rosemary for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the pork
  1. Pat the boneless pork chops dry and season both sides with salt and pepper.
  2. Heat olive oil in a cast iron skillet over medium-high heat until shimmering, then sear the pork chops 4 minutes per side until golden; set aside on a plate.
Make and lacquer with maple glaze
  1. Mix pure maple syrup, Dijon mustard, soy sauce, minced garlic, minced fresh rosemary, and black pepper in a bowl until smooth.
  2. Pour the maple glaze into the same pan over medium heat and simmer 1–2 minutes until slightly thickened, scraping up browned bits.
  3. Return the pork chops to the pan and cook 2–3 minutes, spooning the glaze over constantly, until the internal temperature reaches 145°F.
Finish and serve
  1. Garnish with fresh rosemary and serve immediately.

Notes

Pro tip: Keep the glaze moving while it simmers so it thickens evenly and doesn’t scorch. Store leftovers in the fridge up to 3 days; reheat gently in a skillet or microwave until warmed through. Freeze cooked pork chops for up to 2 months (glaze may darken slightly on thawing). For a lower-sugar swap, use sugar-free maple syrup (choose one that thickens like syrup) and follow the same simmer time.