These Mustard Maple Glazed Pork Chops are perfect for a quick dinner that has lots of flavor. The sauce is a delicious combination of sweet and savory. The sauce is a savory/sweet blend of Dijon Mustard and maple syrup, with just a bit of rice wine vinegar. It comes together in minutes, and slowly bakes to a golden brown with a lovely glaze.
This fast dinner recipe for boneless pork chops is not only fast– it’s delicious!
There are times when we want to get dinner on the table fast and without a lot of fuss. A friend of mine told me that she made my “Man-Pleasing Chicken” (super easy and always a hit). So, I got to thinking– what if I picked up some fresh pork chops and used the same sauce?
These are boneless pork chops. Cutting shallow “slits” along the side, which prevents the chops from buckling. Using an oven-proof skillet, add a little bit of olive (or avocado) oil in a non-stick pan. The chops were patted dry, then seasoned with kosher salt & fresh cracked pepper. On medium-high heat, sear them until lightly golden brown– about 3 minutes. (The oven was preheating to 425F.)
In the meantime, mix equal parts Dijon mustard (not yellow) and pure Maple Syrup (not pancake syrup). I then added about two tablespoons of unseasoned Rice Vinegar. Add a little low-sodium chicken broth for a little extra sauce that would be a little bit thinner. TASTING NOTES: At first, I thought the Dijon mustard had a bit of a bite. So, I added an extra “glug” of Maple Syrup.
After flipping over the chops, turn off the heat, and pour the mustard-maple sauce all over the chops. Last,sprinkle some fresh chopped rosemary (you could use thyme or skip the herbs altogether). The skillet goes into the preheated oven for 15 minutes.
If these were thicker chops, I’d bake them for about 25 minutes. Look at that sauce! It became very thick.
Mustard-Maple Glazed Pork Chops
Ingredients
- 4 pork chops boneless & skinless
- 3 tablespoons Dijon Mustard don’t use yellow mustard
- 1/2 cup pure maple syrup don’t use pancake syrup
- 1 Tablespoon rice vinegar
- 1/4 cup chicken broth
- fresh rosemary finely chopped, as a garnish (optional)
Instructions
- Preheat the oven to 450F.
- Season the pork with salt & pepper.
Make the quick sauce/glaze:
- Whisk together the mustard, maple syrup, chicken broth and rice vinegar. NOTE: You can adjust the ratio of mustard to maple syrup. If you prefer that the mustard is the dominant flavor, increase the ratio to 1/2 cup mustard to 1/4 cup maple syrup.
Cook the pork:
- Preheat oven to 425F
- With a paring knife, cut a few shallow "slits" along the fat side of the pork. (This prevents buckling of the meat.) Pat the pork dry, and season with salt and pepper. Add one turn of the pan of olive (or avocado oil) in a non-stick skillet and heat on medium high until the oil is shimmering.Seared the chops until lightly golden brown– about 3 minutes. Turn over the chops, and evenly pour the sauce.
- Bake until the pork reaches an internal temperature of 145F basting the pork halfway through with the sauce– about 15 minutes. (If using thicker chops, add an extra 10 minutes.) Remove from the oven, and cover loosely with foil.If the sauce is too thick, in the pan, whisk in a little bit of extra chicken broth until it reaches your desired consistency.
- Garnish with fresh herbs and serve. Favorite side dishes are brown rice or mashed potatoes.
Deb try different kinds of Dijon. The one I bought from Trader Joe's was so hot (at least to me)! Grey Pupon wasn't so bad and I actually like the Aldi brand best of all. These chops look so good!
Good suggestion, Lisa! Thanks.
I see Sunday dinner coming on… These look so delicious! Great pix too! The natural affinity of pork and maple with a little zing from the mustard — what's not to like? Thanks!
Yum! I've made the chicken version and we loved it, but we love chops too so we'll definitely try this out soon.
Looks delicious. I need to do the chicken version too. I'm surprised I haven't already.
I couldn't get by without some quick and easy on occasion…that sauce sounds great!
These look really good – I've been tempted by the man pleasin chicken recipe before, but I think these flavors would be even better with pork – definitely giving this one a try!
OK – that looks absolutely luscious!
Oh my, the first photo of the chop looks so tantalizing. I look forward to trying this. Welcome back from Hawaii.
Oh, this looks really great! Will be having a fun out this weekend and this recipe is very perfect for us. Thanks for putting it their. Yum yum!!
Pork chops are actually on the menu for tomorrow and I'm going to try your tip on scoring the sides. Thanks Deb!
I cannot wait to try this recipe myself and go to the Cafe Cluny!!! So happy to be catching up with all of your exploits!