These maple glazed pork chops are the perfect harmony of sweet, savory, and smoky, making them a show-stopping addition to any dinner table.
A golden sear gives way to a sticky, tangy glaze that seals in every drop of juicy flavor.
With just a handful of ingredients and less than 40 minutes, maple glazed pork chops deliver gourmet satisfaction without the stress. This easy yet elegant main course is destined to become a weeknight favorite.
Main Stars in These Maple Glazed Pork Chops
Bone-in pork chops – The star of the dish, bone-in chops stay juicy and flavorful, ideal for oven-finishing.
Pure maple syrup – Brings rich sweetness that caramelizes into a beautiful, glossy glaze.
Dijon mustard – Adds tang and a subtle heat that balances the maple’s sweetness.
Apple cider vinegar – Cuts through the richness with a gentle acidity that enhances every bite.
Garlic powder – Introduces warmth and depth to the glaze without overpowering.
Smoked paprika – Infuses a mild smokiness that complements the pork beautifully.
Olive oil – Essential for that initial golden sear and building flavor from the start.
Salt and black pepper – Foundational seasoning that ties the whole dish together.
How to Make Maple Glazed Pork Chops in a Snap
Start by seasoning the pork chops generously with salt and pepper. A proper sear in a hot, oven-safe skillet locks in juices and builds flavor.
Whisk together the maple syrup, Dijon mustard, apple cider vinegar, garlic powder, and smoked paprika to form a silky, flavorful glaze. Once the chops are beautifully browned, pour the glaze over them, flipping gently to coat.
Transfer the skillet to a preheated oven and bake until the pork reaches a safe internal temperature. Let them rest before serving to ensure every bite is juicy and tender.
Tips, Tricks
For the juiciest results, bring pork chops to room temperature before cooking, and don’t skip the resting period after baking. Use a meat thermometer to avoid overcooking — aim for 145°F at the thickest point.
Want to add a little kick? A pinch of crushed red pepper flakes in the glaze will do the trick. You can also swap smoked paprika for chipotle powder for a deeper, spicier twist. Boneless chops work in a pinch, but reduce the oven time slightly to prevent drying out.
Leftovers
Leftover maple glazed pork chops can be stored in an airtight container in the fridge for up to three days. For reheating, place them in a covered skillet over low heat with a splash of broth or water to keep them moist.
They also freeze well — just wrap tightly and freeze for up to two months. To reheat, thaw overnight in the fridge and warm in the oven or stovetop to retain their juicy texture.
Maple Glazed Pork Chops
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons Dijon mustard
- 1/2 cup pure maple syrup
- 4 bone-in pork chops approximately 1 inch in thickness
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon smoked paprika
Instructions
- Set the oven to preheat at 375°F (190°C).
- Generously season both sides of each pork chop with salt and pepper.
- Warm the olive oil in a large oven-safe skillet over medium-high heat. Place the pork chops in the skillet and sear for 3 to 4 minutes per side until a golden-brown crust forms.
- In a separate bowl, combine the maple syrup, Dijon mustard, apple cider vinegar, garlic powder, and smoked paprika, whisking until the mixture is smooth and well blended.
- Drizzle the prepared maple glaze over the pork chops, turning them gently to ensure an even coating.
- Move the skillet to the oven and bake for 15 to 20 minutes, or until a thermometer inserted into the thickest part of the pork chops registers 145°F (63°C).
- Remove from the oven and allow the meat to rest for a few minutes before plating and serving.