Pan-Seared Pork Chops With Maple Dijon Pan Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 pork chops)
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes (includes 5 minutes resting)

Quick Ingredients

• 4 bone-in pork chops, 1 inch thick (about 8 oz / 225 g each)
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• 1 tbsp unsalted butter (for searing)
• 1 small shallot, finely minced (about 1/4 cup)
• 2 cloves garlic, minced
• 1/2 cup low-sodium chicken broth
• 3 tbsp pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 2 tbsp cold unsalted butter (to finish sauce)
• Optional: 1 tbsp chopped parsley, for serving

Do This

• 1) Pat chops dry; season both sides with salt, pepper, and smoked paprika.
• 2) Heat a large skillet over medium-high heat; add olive oil and 1 tbsp butter.
• 3) Sear chops 4–5 minutes on the first side; flip and cook 3–5 minutes more to 145°F (63°C). Rest 5 minutes.
• 4) Lower heat to medium; sauté shallot 1 minute, then garlic 30 seconds.
• 5) Add broth, maple syrup, Dijon, vinegar, and thyme; simmer 2–4 minutes until slightly thickened.
• 6) Off heat, whisk in 2 tbsp cold butter until glossy; taste and adjust seasoning.
• 7) Spoon sauce over chops (or return chops to skillet briefly) and serve.

---

Why You’ll Love This Recipe

• Big flavor, simple method: A hard sear plus a quick pan sauce delivers restaurant-style results at home.
• Balanced sauce: Maple sweetness, Dijon tang, and savory browned bits come together in one skillet.
• Fast and weeknight-friendly: On the table in about 30 minutes, with minimal cleanup.
• Juicy pork chops: Clear doneness cues and a short rest keep them tender and moist.

Grocery List

• Produce: 1 small shallot, 2 cloves garlic, fresh thyme (optional but recommended), parsley (optional)
• Dairy: Unsalted butter
• Pantry: Pure maple syrup, Dijon mustard, apple cider vinegar, low-sodium chicken broth, olive oil, kosher salt, black pepper, smoked paprika
• Meat: 4 bone-in pork chops (1 inch thick)

Full Ingredients

Pork Chops

• 4 bone-in pork chops, 1 inch thick (about 8 oz / 225 g each)
• 1 1/4 tsp kosher salt (total, for both sides)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• 1 tbsp unsalted butter (for searing)

Maple Dijon Pan Sauce

• 1 small shallot, finely minced (about 1/4 cup)
• 2 cloves garlic, minced
• 1/2 cup low-sodium chicken broth
• 3 tbsp pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 2 tbsp cold unsalted butter, cut into 2 pieces (to finish sauce)
• Optional: 1 tbsp chopped parsley, for serving

Optional for Serving

• Mashed potatoes, roasted potatoes, or buttered egg noodles (to catch the sauce)
• Roasted Brussels sprouts, green beans, or a simple salad

Step-by-Step Instructions

Step 1: Pat dry and season the pork chops

Place the pork chops on a plate and pat them very dry with paper towels (dry meat browns better and splatters less). Season both sides evenly with 1 1/4 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika.

If you have an extra 10 minutes, let the seasoned chops sit at room temperature while you prep the shallot and garlic. This helps them cook more evenly.

Step 2: Preheat the skillet for a strong sear

Place a large heavy skillet (cast iron or stainless steel works best) over medium-high heat for 2 minutes. Add 1 tbsp olive oil and 1 tbsp unsalted butter. When the butter finishes foaming and the fat shimmers, you’re ready to sear.

If the butter is browning too fast, reduce the heat slightly; you want a hot pan, not burnt butter.

Step 3: Sear the first side until deeply browned

Add the pork chops to the skillet in a single layer. Cook undisturbed for 4 to 5 minutes on the first side. You’re looking for a deep golden-brown crust.

Avoid moving them around; steady contact with the pan builds that flavorful sear (and creates the browned bits that become your sauce).

Step 4: Flip, finish to temperature, and rest

Flip the chops and cook for 3 to 5 minutes more, depending on thickness. Start checking early with an instant-read thermometer inserted into the thickest part (avoid touching bone). Cook until the internal temperature reaches 145°F (63°C).

Transfer chops to a plate and rest for 5 minutes. Resting keeps the juices in the meat and gives you time to build the sauce.

Step 5: Sauté shallot and garlic in the drippings

Reduce heat to medium. If the pan looks dry, add a small splash of broth; if there’s an excessive amount of fat, carefully spoon off all but about 1 tbsp.

Add the minced shallot and cook for 1 minute, stirring and scraping up browned bits. Add the garlic and cook for 30 seconds, just until fragrant (don’t let it brown).

Step 6: Build and simmer the maple Dijon pan sauce

Pour in 1/2 cup chicken broth and scrape the pan thoroughly to dissolve the browned bits. Stir in 3 tbsp maple syrup, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, and 1 tsp thyme.

Bring to a gentle simmer and cook for 2 to 4 minutes, stirring often, until the sauce thickens slightly and looks glossy enough to lightly coat a spoon.

Step 7: Finish with cold butter for a silky, glossy sauce

Remove the skillet from the heat. Whisk in the 2 tbsp cold butter, one piece at a time, until fully melted and the sauce looks smooth and shiny.

Taste and adjust seasoning. If you want it tangier, add 1/2 tsp more vinegar. If you want it sweeter, add 1 tsp more maple syrup. If it tastes a little flat, add a small pinch of salt.

Step 8: Sauce the chops and serve

Spoon the maple Dijon sauce over the rested pork chops. For extra saucy chops, you can return them to the skillet for 30 seconds per side over low heat, just to coat (avoid cooking longer, so they stay juicy).

Finish with optional chopped parsley and serve right away.

Pro Tips

• Use a thermometer: Pork chops go from juicy to dry quickly. Pull them at 145°F (63°C), then rest 5 minutes.
• Choose the right chop: 1-inch thick, bone-in chops are more forgiving and stay juicier than thin, boneless chops.
• Don’t rush the sear: A properly preheated pan and undisturbed cooking for 4–5 minutes builds a crust and better pan drippings for the sauce.
• Finish sauce off the heat: Whisking in cold butter off heat keeps the sauce glossy and prevents it from splitting.
• Control sauce thickness: If it gets too thick, whisk in 1–2 tbsp broth. If too thin, simmer 1–2 minutes longer.

Variations

• Spicy maple Dijon: Add 1/4 tsp crushed red pepper flakes or 1/2 tsp hot sauce when you add the broth.
• Apple-forward: Replace 1/4 cup of the chicken broth with 1/4 cup apple cider (not vinegar) and simmer as directed.
• Creamy finish: After simmering the sauce, stir in 2 tbsp heavy cream and simmer 30 seconds before finishing with butter.

Storage & Make-Ahead

Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out: place chops in a skillet with the sauce, add 1–2 tbsp water or broth, cover, and warm over low heat until the pork reaches 140°F (60°C). You can mince the shallot/garlic up to 24 hours ahead and refrigerate. The sauce is best freshly made, but leftovers reheat well on low heat (do not boil).

Nutrition (per serving)

Approximate per serving (1 pork chop with sauce): 430 calories, 40 g protein, 18 g carbohydrates, 14 g sugar, 22 g fat, 9 g saturated fat, 650 mg sodium.