Maple Glazed Pork Chops
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Sweet and savory collide in this delicious maple-glazed pork chop dish! Using only a few ingredients, this meal is easy and delicious and has a flavor that is not to be missed.
These delicious maple glazed pork chops are so easy to make and loved by my whole family. The recipe to make them can be very economical, too! I’m going to show you how in this post today. Don’t love pork chops? Feel free to use another meat of your choice! This glaze also works super well with chicken. But if you do love Pork Chops check out some of my other Pork Chop recipes like Crispy Breaded Pork Chops With Milk Gravy, Pan-Seared Pork Chops with Velvet Cream Sauce, Pork Chop Biscuits, and Blackened Pork Chops.
Ingredients You’ll Need for Maple-Glazed Pork Chops:
Ingredients You’ll Need
- 4 pork chops
- Balsamic Vinegar
- Maple Syrup*
- Kosher Salt
- Pepper
*You can substitute maple flavored pancake syrup or even honey. Both will work just fine.
Helpful Kitchen Tips
How to Make Maple-Glazed Pork Chops:
Stir your salt and pepper together.
Sprinkle each side of the pork chops with salt and pepper
Place one to two tablespoons of oil in a large skillet over medium high heat.
I love making these pork chops in my favorite Caraway pans!
Add pork chops and cook until browned on both sides, about 3-4 minutes per side.
See all this yummy stuff on the bottom of the pan? We’re about to work that up into our sauce.
Reduce the heat to medium and pour your balsamic vinegar into the pan.
It is going to bubble and steam a lot when you add it.
Just pour it in and use a wooden spoon to stir around and gently scrape the bottom of the skillet.
Pour in your syrup and stir well.
Add in pork chops and continue cooking, stirring frequently, over medium heat until sauce is thickened and pork chops are no longer pink in the center, 7-10 minutes.
**Important note about sauce: It’s still going to be bubbly but will look kind of like this. Pancake syrup probably won’t be as dark but color is not what we’re looking for here, it’s thickness.
Now this will most likely take the full ten minutes and maybe even a few more if you are using pancake syrup, but I find that maple thickens up a little bit faster so it will be more like seven.
It is hard to tell when the sauce is thickened because it will still be very fluid while it’s hot. When I think we’re there I spoon a little sauce over my pork chop to see if it is thick. Once it is, remove your pan from the heat and allow it to sit for about five minutes. Then, rub each pork chop in the glaze on both sides before removing to serving plates.
Enjoy!
Ingredients
- 4 pork chops about 3/4 inch thick
- 1 cup maple syrup or maple flavored pancake syrup
- 1/3 cup Balsamic Vinegar
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1-2 tablespoons vegetable oil
Instructions
- Place oil in large skillet over medium high heat while you prepare the pork chops.
- Mix together the salt and pepper and sprinkle both sides of each pork chop.
- Place pork chops in hot skillet and cook for 3-4 minutes on each side, or until browned.
- Remove pork chops and set aside.
- Add vinegar to the skillet and stir with a wooden spoon to remove all bits from the bottom.
- Add syrup and stir until well combined.
- Return pork chops to pan and continue cooking until glaze is thickened and pork chops are no longer pink in the center, 7-10 minutes. See post for helpful hints on how to tell when glaze is done.
- Remove pan from heat and allow to rest five minutes. Before removing pork chops, rub each side in the glaze to coat well and then remove to serving plates.
Nutrition
I made these chops tonight. My husband loved them and said this recipe is a keeper! It came out exactly as the picture. the only thing I would do different is use a Little less of the maple syrup. Maybe half of the amount? Then you would have to use less of the balsamic vinegar also.
I am so glad to hear that you liked them Vi!!!
Ok this story made me ROFL because I can completely relate. My son is terrified of tornadoes ever since we moved down here to the south. Thank you for your written humor and the pork chops look awesome! I am making them soon.
Just happen to have 4 pork chops sitting in the fridge and this recipe looks so good.
I hope you enjoy it Jan, can’t wait to hear what you think!
Well, Christy, the jury is in on this decision for the Maple Glazed Pork Chops. Both my hubby and I liked the taste. But I don’t think I would make them again. For one thing, the pork chops were not tender like I like them. But I could put up with that, but the smell of the dish was not nice. Could it have been due to the sugar free syrup? Of course! But when I went to wash the skillet, whoa, the smell was terrible, like a burned smell, and I don’t beleive it was burned. I couldn’t wait to get that smell down the garbage disposal. A candle is lit to try to remove the odor. Phew! LOL! I thought it was too much sauce too, and if I did it again with regular syrup, I would cut it down to 1/2 cup, I think. We win some and we loose some. Keep bringing us recipes for us to try. Thanks for listening to me complain. Love to you, Christy!
I have made the pork chops today and made it with the sugar free syrup, like you said would work. They have turned out good in their looks, but don’t know if I am going to like them with just the smell. It smells so much like the syrup. Will let you know after I eat. Thanks.
I probably said it “should” work if I was pressed to answer, because I have never used sugar free myself. Either way, anytime we make substitutes from the original we risk having to sacrifice taste a bit. Sometimes we get pleasantly surprised though! In general, when I substitute sugar free I know I’m going to have to give a little on my expectations as the artificial sweeteners just aren’t the same, but when I do sub the trade off is worth it to me.
Hope you enjoy them! If not, you could try experimenting with different syrups. I find that the sugar free ones vary in quality and taste a LOT. Which is your favorite?
Poor Katy! So glad everything worked out okay! My family lived in Texas for several years when I was a kid and I was terrified of tornadoes, like to the point that I would hyperventilate during tornado watches. This was in the early 1990s and back then, like you said, a tornado watch meant to look out for tornado conditions and a tornado warning meant one was imminent. Wonder why they changed it? That seems really silly. The first thing that occurred to me was so they wouldn’t get sued! Like if they said it was just a tornado watch, then a tornado swooped down and destroyed a bunch of stuff. Maybe they call those things tornado warnings now to cover their own behinds. I hope not because that’s really depressing. Anyway, Ricky sounds just like my dad- well intentioned but spouting off the weather info as obliviously as possible 😀 Glad Katy got her Pillow Pet light! The bizarre thing is I actually had that exact item opened in a tab on Amazon.com when I read this. Tornadoes aside, this recipe looks really yummy, right up our alley.
The last time we had a tornado warning in our little town, I was down in the basement with the dogs and my husband was still wandering around upstairs looking for the cats.
If he had not been in imminent danger of death I would have shot him.