Maple Dijon Glazed Pork Chops

• 4 boneless pork chops, 1-inch thick
• 1/4 cup maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Chopped parsley for garnish

Steps

1. 1 Pat the pork chops dry with paper towels and season with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat.
3. 3 Add the pork chops and cook for 4-5 minutes per side, or until browned and cooked through.
4. 4 Remove the chops from the skillet and set aside.
5. 5 Whisk together maple syrup, Dijon mustard, apple cider vinegar, garlic powder, and smoked paprika in a small bowl.
6. 6 Pour the glaze over the skillet and cook, stirring constantly, until slightly thickened, about 2 minutes.
7. 7 Return the pork chops to the skillet, turning to coat with the glaze.
8. 8 Serve immediately, garnished with chopped parsley.

Equipment

• Large skillet
• Tongs
• Meat thermometer (optional)

Variations

• For a spicy kick, add a dash of cayenne pepper to the glaze.
• Use honey instead of maple syrup for a different flavor profile.

Substitutions

• If Dijon mustard is unavailable, use whole-grain mustard for texture.
• Substitute chicken breasts for pork chops for a poultry option.

Pairings

• Pairs well with a glass of Chardonnay.
• Serve with a side of creamy mashed potatoes.

Nutrition

Tips

• For a thicker glaze, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir into the glaze before thickening.
• Use a meat thermometer to ensure the pork chops reach 145°F for food safety.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet with a splash of glaze.

Serving Suggestions

• Serve with roasted sweet potatoes and green beans.
• Pairs wonderfully with a crisp apple slaw.

FAQ