Mustard-Maple Glazed Pork Chops
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.
Servings 4
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.