Pork
Maple Dijon Pork Chops
A small amount of maple syrup balances tangy mustard in a quick pan glaze.
Prep10 min
Cook15 min
Rest / chill3 min
Total28 min
Yield4 servings
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Pat chops dry and season with salt and pepper. Whisk mustard, maple syrup, broth, and vinegar in a bowl.
- Heat oil in a large skillet over medium heat. Sear chops 4–6 minutes per side until the centers reach 145°F.
- Move chops to a clean plate and rest at least 3 minutes.
- Pour glaze into the skillet and simmer 2–3 minutes, scraping the browned bits, until slightly thickened. Spoon over the rested chops.
A little kitchen know-how
Add the sweet glaze after searing so the maple syrup does not scorch.
Storage & leftovers
Refrigerate within 2 hours for up to 3 days; reheat covered with sauce to 165°F.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.