Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 center-cut pork chops, 1-inch thick (about 8 oz / 225 g each)
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp neutral oil (canola, avocado, or grapeseed)
- 1/3 cup (80 ml) pure maple syrup
- 1 tbsp Dijon mustard
- 2 tsp soy sauce
- 1 small shallot, finely minced (about 3 tbsp)
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 2 tsp apple cider vinegar (added at the end)
Do This
- 1. Pat chops dry; season with salt, pepper, and garlic powder.
- 2. Stir maple syrup, Dijon, and soy sauce in a small bowl.
- 3. Sear chops in hot oil in a skillet over medium-high, 3–4 minutes per side.
- 4. Lower heat to medium; add shallot and garlic for 30–45 seconds.
- 5. Pour in maple mixture; simmer and spoon over chops 1–2 minutes.
- 6. Add butter; baste 30–60 seconds until glossy. Cook to 145°F (63°C).
- 7. Off heat, splash in vinegar; rest 5 minutes, then serve with pan glaze.
Why You’ll Love This Recipe
- Big flavor with simple pantry ingredients: maple, mustard, butter, and vinegar.
- Fast weeknight technique: pan-sear, glaze, baste, and done in about 25 minutes.
- The vinegar finish keeps the maple sweetness balanced and savory (not cloying).
- Restaurant-style shine and depth from a quick skillet reduction and butter finish.
Grocery List
- Produce: 1 small shallot, 2 cloves garlic
- Dairy: unsalted butter
- Pantry: center-cut pork chops, pure maple syrup, Dijon mustard, soy sauce, apple cider vinegar, neutral oil, kosher salt, black pepper, garlic powder
Full Ingredients
Pork Chops
- 4 center-cut pork chops, 1-inch thick (about 8 oz / 225 g each; boneless or bone-in)
- 1 1/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tbsp neutral oil (canola, avocado, or grapeseed)
Maple Glaze & Pan Sauce
- 1/3 cup (80 ml) pure maple syrup
- 1 tbsp Dijon mustard
- 2 tsp soy sauce
- 1 small shallot, finely minced (about 3 tbsp)
- 2 cloves garlic, minced
- 2 tbsp unsalted butter, cut into pieces
- 2 tsp apple cider vinegar (stirred in at the end, off heat)
Step-by-Step Instructions
Step 1: Prep and season the pork
Pat the pork chops very dry with paper towels (this helps you get a better sear). Season both sides evenly with the kosher salt, black pepper, and garlic powder. Let the chops sit at room temperature for 5 minutes while you mix the glaze.
Step 2: Mix the quick maple glaze
In a small bowl, whisk together the maple syrup, Dijon mustard, and soy sauce until smooth. Set it right next to the stove—you’ll add it quickly once the chops are seared.
Step 3: Heat the skillet properly
Place a large skillet (cast iron is ideal) over medium-high heat for 2 minutes. Add the neutral oil and swirl to coat. The oil should shimmer; if it starts smoking aggressively, reduce the heat slightly.
Step 4: Pan-sear the pork chops
Add the pork chops to the hot skillet, leaving space between them (work in batches if needed). Sear for 3–4 minutes on the first side without moving them, until deeply browned.
Flip and sear 3–4 minutes on the second side. You’re building flavor here; the chops will finish cooking in the glaze.
Step 5: Add aromatics without burning them
Reduce heat to medium. Push the chops to one side of the skillet. Add the minced shallot and garlic to the open space in the pan and stir constantly for 30–45 seconds, just until fragrant. If the pan looks dry, you can add 1–2 tsp water to prevent scorching.
Step 6: Glaze, baste, and finish to temperature
Pour in the maple mixture and let it bubble. Use a spoon to continuously baste the chops with the sauce as it reduces slightly, about 1–2 minutes.
Add the butter and swirl the pan while spooning the sauce over the chops. Continue basting 30–60 seconds, until the sauce looks glossy and lightly thickened. Check doneness with an instant-read thermometer inserted into the thickest part of a chop; remove from heat when the pork reaches 145°F (63°C).
Step 7: Balance with vinegar, rest, and serve
Turn off the heat. Immediately stir the 2 tsp apple cider vinegar into the pan sauce to brighten and balance the sweetness. Spoon the sauce over the chops.
Transfer the pork chops to a plate and let them rest for 5 minutes. Serve warm with extra maple-butter pan glaze spooned over the top.
Pro Tips
- Dry pork = better sear. Moisture is the enemy of browning, so pat the chops very dry before seasoning.
- Use a thermometer for perfect juiciness. Pull at 145°F (63°C), then rest 5 minutes. Overcooking is the main reason pork chops turn dry.
- Watch the heat when the syrup goes in. Maple syrup can scorch if the pan is too hot; dropping to medium prevents bitterness.
- Add vinegar off heat. It keeps the flavor bright and prevents the acidity from tasting harsh or evaporating too quickly.
- If the sauce gets too thick, loosen it. Add 1–2 tbsp water and swirl to bring it back to a spoonable glaze.
Variations
- Bourbon maple: Add 1 tbsp bourbon with the maple mixture, and simmer 30 seconds before adding butter.
- Spicy-sweet: Add 1/4 tsp crushed red pepper flakes or 1 tsp hot sauce to the maple mixture.
- Apple-lodge style: After searing, remove chops briefly and sauté 1 thinly sliced apple in the pan for 2 minutes; return chops, then add the maple mixture and proceed.
Storage & Make-Ahead
Refrigerate leftover pork chops in an airtight container for up to 3 days. Store the sauce with the chops so they stay moist. Reheat gently in a skillet over medium-low heat with a splash of water, covering the pan for 3–5 minutes, or until warmed through (avoid high heat, which can tighten the meat). You can mince the shallot/garlic and mix the maple-Dijon-soy glaze up to 24 hours ahead; refrigerate the glaze and stir well before using.
Nutrition (per serving)
Approximate, per 1 pork chop with sauce: 480 calories, Protein: 38 g, Carbohydrates: 22 g, Fat: 26 g, Saturated Fat: 9 g, Fiber: 0 g, Sugars: 18 g, Sodium: 640 mg.
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