Maple Dijon Pork Chops Recipe

I first tried Maple Dijon Pork Chops on a whim and the result changed how I think about quick pork dinners.

I never thought a simple chop could surprise me like this. These Maple Dijon Pork Chops sing with bright Dijon mustard and the deep sweetness of pure maple syrup, a weird couple that somehow just works.

I like how the glaze sticks and you get that sudden flash of caramel and tang that makes you sit up. If you’re used to Grilled Pork Chops this one sneaks up on you and makes you rethink the usual.

I’m not kidding, it made me rework my whole weeknight line up, and I kept wiping my plate to get every last drop.

Ingredients

• Pork chops: rich protein, moderate fat, super satisfying, bone adds deep meaty flavor
• Dijon mustard: tangy with mild heat, low calorie, adds savory zip and tang
• Maple syrup: sweet simple carbs, some minerals, balances mustard, creates glossy sticky glaze
• Garlic: bold aroma, antioxidants, tiny calories, wakes up savory flavors, not overpowering
• Olive oil: heart healthy monounsaturated fat, helps sear, adds light fruity flavor
• Butter: rich mouthfeel, saturated fat, browns for nutty notes, makes sauce shiny and silky
• Apple cider vinegar: bright acid, cuts sweetness, adds tang and balance, brightens whole dish

Ingredient Quantities

• 4 bone-in pork chops, about 1 to 1 1/4 inches thick (roughly 1.5 to 2 lb)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/4 cup Dijon mustard
• 1/3 cup pure maple syrup (real maple, not pancake syrup)
• 1/4 cup low sodium chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
• 1 tsp cornstarch mixed with 1 tbsp cold water, optional for thickening
• Lemon wedges or chopped parsley for serving, optional

How to Make this

1. Take the 4 bone in pork chops out of the fridge about 20 minutes before cooking, pat them very dry with paper towels and season both sides with kosher salt and freshly ground black pepper to taste.

2. Heat a large skillet over medium high heat until hot, add 2 tbsp olive oil and 2 tbsp unsalted butter. When the butter foams and the fat is shimmering, add the chops, don’t crowd the pan, cook about 4 to 5 minutes per side for 1 to 1 1 4 inch thick chops until well browned, try not to flip them a bunch, you’re going for a good sear. Use an instant read thermometer if you have one, pull chops around 140 F because they’ll finish while resting.

3. Transfer the chops to a plate and tent loosely with foil to rest. Lower the heat to medium, add the 2 cloves minced garlic to the skillet and cook about 30 seconds just until fragrant, don’t let it burn.

4. Pour in 1 4 cup low sodium chicken broth to deglaze the pan, scrape up all the brown bits with a wooden spoon, then stir in 1 4 cup Dijon mustard, 1 3 cup pure maple syrup, 1 tbsp apple cider vinegar and 1 tsp fresh thyme leaves or 1 2 tsp dried thyme. Bring the sauce to a gentle simmer.

5. Let the sauce simmer for 2 to 3 minutes so flavors meld and it reduces slightly, taste and adjust salt and pepper if needed. If you want it thicker mix 1 tsp cornstarch with 1 tbsp cold water until smooth then whisk that into the simmering sauce and simmer 30 to 60 more seconds until glossy.

6. Return the pork chops to the skillet, spoon sauce over them and simmer 1 to 2 minutes just to reheat and glaze the chops, the internal temp should reach 145 F when done.

7. Remove chops to a warm plate and let rest 5 minutes so juices redistribute, spoon more sauce from the pan over the chops while they rest.

8. Finish with a squeeze of lemon or a sprinkle of chopped parsley if you like, serve immediately with extra sauce on the side.

Equipment Needed

1. Large heavy skillet (cast iron or stainless steel)
2. Tongs to flip the chops, dont use a fork or youll pierce them
3. Instant read thermometer, very helpful so you dont overcook
4. Wooden spoon or spatula for scraping up the brown bits
5. Measuring cups and spoons
6. Small bowl and fork or whisk to mix the cornstarch slurry
7. Cutting board and a sharp knife for mincing garlic
8. Plate, paper towels and foil to rest the chops and catch juices

FAQ

Maple Dijon Pork Chops Recipe Substitutions and Variations

• Pure maple syrup: honey (use 1:1, itll be sweeter and less maple-y), agave nectar 1:1, or 1/3 cup packed brown sugar dissolved in 1 tbsp warm water if you need a pantry swap.
• Dijon mustard: swap for whole grain mustard 1:1 for texture, or yellow mustard plus 1/4 tsp dry mustard to lift the tang; spicy brown works too if you like more bite.
• Low sodium chicken broth: use low sodium vegetable broth 1:1, or water with 1 tsp chicken bouillon, or dry white wine same amount for extra brightness just let it reduce a bit.
• Fresh thyme: use 1/2 tsp dried thyme, or 1/4 tsp dried rosemary (rosemary is stronger so use less), or 1 tsp fresh parsley for a milder, fresher note.

Pro Tips

– Salt ahead when you can. If you got the time, salt the chops at least 40 minutes before cooking or even overnight in the fridge uncovered, it seasons deeper and helps the surface dry so you get a much better sear. Pat them dry right before they hit the pan.

– Mind the fat and timing. Start with a high smoke point oil so the pan can get really hot, then add butter late or use clarified butter so it wont burn and make bitter flavors. A quick spooning of butter over the chops in the last minute gives great color and flavor.

– Use a thermometer and trust carryover. Pull the chops around 140 F since theyll finish to 145 while resting, this keeps them juicy not dry. For very thick chops, sear on the stove then finish in a 400 F oven for even doneness.

– Make the sauce glossy without overcooking the mustard. Reduce it to concentrate flavor, or for a shiny finish stir in a tablespoon of cold butter off the heat, it makes the glaze cling. If you use the cornstarch slurry, add it sparingly and simmer only a few seconds or it can turn gluey.

– Let them rest and brighten at the end. Rest the chops loosely tented for at least 5 minutes so juices redistribute, dont stack them. A tiny squeeze of lemon or a splash more vinegar just before serving lifts the maple and mustard so it never tastes flat.