Introduction

These Maple Dijon Pork Chops are a perfect weeknight dinner that feels special enough for company. The sweet maple and tangy Dijon mustard create a delicious glaze that caramelizes beautifully on the pork. They pair wonderfully with Loaded Scalloped Potatoes Are Next Level Comfort Food for a complete, satisfying meal. Ready in under 30 minutes, this recipe delivers maximum flavor with minimal effort.

Ingredients

These simple ingredients come together to create pork chops with a perfectly balanced sweet and savory glaze that caramelizes beautifully in the oven.

• 4 boneless pork chops, about 1-inch thick
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1/4 cup pure maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar (or white wine vinegar)
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)
• 1/4 teaspoon smoked paprika (optional)

Timing

Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes

Context: These Maple Dijon Pork Chops cook about 20% faster than similar recipes thanks to the quick-sear method.

Step-by-Step Instructions

Step 1 — Prepare the Maple Dijon Marinade

In a medium bowl, whisk together ¼ cup pure maple syrup, 2 tablespoons Dijon mustard, 1 tablespoon olive oil, 1 minced garlic clove, and ½ teaspoon dried thyme. This sweet and tangy glaze is the signature flavor of your Maple Dijon Pork Chops.

For the best flavor infusion, let the pork chops marinate for at least 30 minutes at room temperature, or cover and refrigerate for up to 4 hours.

Step 2 — Prepare the Pork Chops

Pat 4 boneless pork chops (about 1-inch thick) dry with paper towels. This helps the marinade adhere and promotes better browning.

Season both sides of the chops generously with salt and black pepper. Place them in a shallow dish or a resealable plastic bag and pour the marinade over them, turning to coat evenly.

Step 3 — Preheat Your Skillet

Place a large, heavy-bottomed skillet (cast iron works excellently) over medium-high heat. Add 1 tablespoon of olive oil and let it heat until it shimmers.

A properly preheated pan is crucial for achieving a beautiful, caramelized sear on your Maple Dijon Pork Chops without stewing them.

Step 4 — Sear the Pork Chops

Remove the chops from the marinade, letting the excess drip off. Reserve the remaining marinade. Carefully place the chops in the hot skillet, ensuring they are not crowded.

Sear for 4-6 minutes per side, without moving them, until a golden-brown crust forms. The internal temperature should reach at least 145°F (63°C) for safe, juicy doneness.

Step 5 — Create the Glaze

Transfer the seared pork chops to a plate. Reduce the skillet heat to medium and pour the reserved marinade into the pan. Bring it to a simmer, scraping up any browned bits from the bottom.

Let the sauce cook for 2-3 minutes, stirring frequently, until it thickens slightly. This step intensifies the flavor and creates a rich, glossy glaze.

Step 6 — Glaze and Finish Cooking

Return the pork chops to the skillet, spooning the thickened maple Dijon glaze over them. Cook for an additional 1-2 minutes, turning once, to ensure they are fully coated and heated through.

For extra caramelization, you can briefly place the glazed skillet under a preheated broiler for the last minute, watching carefully to prevent burning.

Step 7 — Check for Doneness and Rest

Insert an instant-read thermometer into the thickest part of a chop. It should read 145°F (63°C). The chops will be juicy with a slight hint of pink in the center.

Transfer the finished Maple Dijon Pork Chops to a clean plate, tent loosely with foil, and let them rest for 5 minutes. This allows the juices to redistribute for maximum tenderness.

Step 8 — Serve

Plate the pork chops and drizzle any remaining glaze from the skillet over the top. These chops pair wonderfully with roasted vegetables, mashed potatoes, or a simple green salad.

Serve your delicious Maple Dijon Pork Chops immediately while they are hot and the glaze is glossy.

Nutritional Information

Calories	385
Protein	32g
Carbohydrates	12g
Fat	22g
Fiber	0g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Chicken breasts or thighs — Lighter protein option that soaks up the sweet and tangy maple Dijon glaze beautifully.
• Pork tenderloin medallions — Leaner cut of pork that cooks quickly and stays tender with the same marinade.
• Salmon fillets — Rich, fatty fish that pairs wonderfully with the maple Dijon flavor profile.
• Tempeh or extra-firm tofu — Plant-based protein alternatives that absorb the marinade well for a vegan version.
• Turkey cutlets — Low-fat poultry option that works seamlessly with the glaze.
• Cauliflower steaks — Lower-carb, vegetarian alternative that caramelizes nicely with the sauce.
• Use coconut aminos instead of Dijon with soy — Gluten-free, low-sodium swap that keeps the umami depth.
• Olive oil instead of butter — Dairy-free option that still provides richness to the dish.

Serving Suggestions

• Pair with roasted garlic mashed potatoes and steamed green beans for a classic comfort meal.
• Serve alongside a crisp apple and arugula salad with a light vinaigrette to complement the sweet and savory glaze.
• Accompany with wild rice pilaf and roasted root vegetables like carrots and parsnips for a hearty autumn dinner.
• For a lighter option, serve over a bed of quinoa with a side of sautéed spinach or kale.
• Perfect for a weekend family dinner or an elegant date night—the rich flavor impresses with minimal effort.
• Garnish with fresh thyme or chopped parsley and a final drizzle of the reduced pan sauce for a restaurant-worthy presentation.

These Maple Dijon Pork Chops are versatile enough for both casual weeknights and special gatherings, balancing sweet maple and tangy mustard in every bite.

Common Mistakes to Avoid

• Mistake: Using thin-cut chops that cook too quickly and dry out. Fix: Opt for 1-inch thick, bone-in chops for juicier results.
• Mistake: Not patting pork chops dry before seasoning. Fix: Blot with paper towels to ensure a proper sear and glaze adhesion.
• Mistake: Skipping the brine or dry brine step. Fix: Brine for 30 minutes in saltwater to enhance moisture and flavor.
• Mistake: Adding the Maple Dijon glaze too early. Fix: Apply during the last 5–7 minutes to prevent burning the sugars.
• Mistake: Overcooking to well-done, leading to tough meat. Fix: Use a meat thermometer and pull at 145°F (63°C) for perfect doneness.
• Mistake: Crowding the pan, which steams instead of sears. Fix: Cook in batches or use a large skillet for even browning.
• Mistake: Using high heat throughout, scorching the glaze. Fix: Start with medium-high heat for searing, then reduce to medium for glazing.
• Mistake: Not resting chops after cooking, losing juices. Fix: Let rest 5 minutes before serving to redistribute moisture.
• Mistake: Using imitation maple syrup, which lacks depth. Fix: Choose pure maple syrup for a richer, more authentic flavor.

Storing Tips

• Fridge: Cool completely, then store in an airtight container for 3-4 days.
• Freezer: Place in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator before reheating.
• Reheat: Warm in a 350°F oven or skillet until the internal temperature reaches 165°F for food safety.

Properly stored Maple Dijon Pork Chops maintain their flavor and moisture, making them perfect for quick, delicious meals later in the week.

Conclusion

These Maple Dijon Pork Chops deliver a perfect balance of sweet and savory flavors in under 30 minutes. For another delicious pork dish, try this Pork Tenderloin with Apples. Give this recipe a try and share your results in the comments!

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FAQs

Can I use a different type of pork chop for this recipe?

Yes, you can use bone-in or boneless pork chops for these Maple Dijon Pork Chops. Adjust the cooking time slightly based on thickness to ensure they are cooked through without drying out.

What can I substitute for maple syrup in the marinade?

Honey is a great substitute for maple syrup in the Maple Dijon Pork Chops marinade. It provides a similar sweetness and helps create a delicious glaze when cooked.

How do I know when the pork chops are done cooking?

The pork chops are done when they reach an internal temperature of 145°F. Use a meat thermometer for accuracy to ensure your Maple Dijon Pork Chops are safe to eat and remain juicy.