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 am so with you on the Tornado Watch vs Warning issues. I grew up in another part of Tornado Alley and I still get it backward and confused. But, I was also the kid that wanted to go outside and stare at the clouds as soon as they started turning that green/grey color. By the way, these chops looks delicious!
I hope you get a chance to try them soon Renee!!
I’m making this tonight with chicken! A little rice, artichokes, mmmmmm………
I made this the other night and it was so good!! and so easy!! That is the main thing I love about your recipes, they are so easy and so good and usually can be made with things in the house already!!!
Just saw this recipe this afternoon but had no pork chops. I DID have 2 cooked tenderloins that I made last night. So, I adapted!! I cut the meat up in fifty cent sized pieces and heated them to a boil with the glaze then turned down the heat to simmer, It is SOOOOO GOOD!! Made the meat even more tender and the “gravy” is to die for!
I am so glad to hear they turned out great for you Suzan!!
I laughed so hard at your story, because my husband is just like yours and my daughter is just like yours! She is so scared of any type of bad weather, and my husband just obliviously blathers on about it. And he also just can’t hear me speak softly and cannot understand a nuance! Glad to know I’m not the only one, maybe I won’t be as annoyed with him about it knowing that many men are thusly afflicted.
I bet this would be good if you cooked your pork chops almost done on the grill, then glazed them in the pan. I think the smoky grilled taste and the sweetness of the glaze would go great together.
I made this the other night they were so good. I only made 2 chops because its just me and husband. Anyway, even though I reduced the recipe I still had some of the glaze left over. I thought the flavor was so good. I was planning fresh grilled salmon the next evening so I saved the sauce in the fridge overnight. When I came in from work the next evening I sat it out to get to room temperature. I thinned it slightly with a tiny amount of warm water stirring until smooth. After grilling the salmon I put this over the tops of the salmon – yummy too! Great recipe! One I am not just going to keeep but one I have already passed on. Thanks Christy – love you, your website, and your book!
Oh my goodness, thank you so much Shelley!! I am so glad you enjoyed the recipe and have found other ways to use it as well!!