Description
Delight in tender, juicy pork chops glazed with a sweet and tangy maple sauce. This recipe combines the rich flavors of maple syrup, Dijon mustard, and smoky paprika to create a perfect balance that’s simple enough for weeknight dinners yet impressive for guests. Pan-seared and finished in the oven, these maple glazed pork chops offer a deliciously caramelized exterior and a succulent inside.
Ingredients
Scale
Meat
- 4 bone-in pork chops (about 1 inch thick)
Seasonings
- Salt (to taste)
- Black pepper (to taste)
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
Glaze
- 1 tbsp olive oil
- 1/2 cup pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the pork chops after searing.
- Season the pork chops: Generously season both sides of the pork chops with salt and black pepper to enhance flavor.
- Sear the pork chops: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the pork chops and cook for 3-4 minutes per side until they develop a golden brown crust.
- Prepare the maple glaze: In a small bowl, whisk together the pure maple syrup, Dijon mustard, apple cider vinegar, garlic powder, and smoked paprika until fully combined.
- Glaze the pork chops: Pour the maple glaze over the seared pork chops in the skillet, making sure each chop is evenly coated with the sauce.
- Bake the pork chops: Transfer the skillet to the preheated oven and bake for 15–20 minutes. The pork chops are done when they reach an internal temperature of 145°F (63°C).
- Rest and serve: Remove the skillet from the oven and let the pork chops rest for a few minutes to retain juices before serving.
Notes
- Ensure to use an oven-safe skillet to avoid transferring pork chops to another dish for baking.
- Using a meat thermometer helps achieve perfect doneness without overcooking.
- Bone-in pork chops tend to be juicier and more flavorful than boneless.
- For extra smoky flavor, consider adding a small pinch of smoked sea salt along with regular salt.
- Leftover pork chops can be refrigerated for up to 3 days and reheated gently to avoid drying out.
