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
Your story had me rolling with laughter! I can so relate to what you were experiencing in the car as I thought of my family dynamics. Hilarious, but I’m sure definitely not so funny at the time. Thanks for sharing….and for the recipe too! I’m going to try it tonight.
I hope you enjoy the pork chops Launik!!
I would like to know what the side dish is in the picture and the recipe please?
Those are last minute green beans, here is the recipe 🙂 https://www.southernplate.com/2012/11/last-minute-green-beans.html
I feel so blessed with my husband, he fortunately is most swift on the uptake, my brother however was another story, he would have been about as bad, he is the reason I have never and will never watch Jurassic Park. I am not a big fan of disaster movies, would far rather watch anything else, and word of warning, never and I mean never let them talk you into Grizzley, that movie made me even more paranoid of living in bear country, and I was paranoid enough.
These were insane good!
Thank you Heather, I am so glad you liked them!!!
Finally made this recipe… and is incredible!!! My husband said he would take this over a filet any day!!! Thank you Christy! And my 11 year old gobbled it up!
I am so glad to hear that everyone liked it!!
Hello – a new sub here. Found your site while investigating how to freeze apples, got that intelligence and also your most enjoyable post about the wisdom of our elders. Subbed immediately. Went next to this page: was not disappointed! Feel like I stumbled onto a treasure trove. Thanks for sharing, I look forward to more wit, wisdom, and inspiration.
Will definitely have to give these chops a try!
Growing up in Columbus, Georgia which is practically betwixt Alabama and Georgia. Tornado warnings were just a regular occurrence during the Summer. I have never heard them described in such an amusing fashion. I was getting strange looks from family as I laughed myself right silly reading this!
Thanks so much for a new twist on chops and SEVERAL belly laughs!