Maple Mustard Pork Chops

I'm bringing more fall flavors to the table with these Maple Mustard Pork Chops. Done in 30 minutes with pantry staples, these are sure to be a cool weather favorite.

I’m bringing more fall flavors to the table with these Maple Mustard Pork Chops. Done in 30 minutes with pantry staples, these are sure to be a cool weather favorite. 

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I'm bringing more fall flavors to the table with these Maple Mustard Pork Chops. Done in 30 minutes with pantry staples, these are sure to be a cool weather favorite.

Maple syrup always gives me fall vibes. It’s sweet and rich and makes me think of warm flavors. Just me?

I love the idea of taking a sweet ingredient and combining it with something savory. In comes these Maple Mustard Pork Chops. AKA your new fall favorite dinner.

I'm bringing more fall flavors to the table with these Maple Mustard Pork Chops. Done in 30 minutes with pantry staples, these are sure to be a cool weather favorite.

Ingredients for Maple Mustard Pork Chops

  • Thick-cut pork chops: Grab some thick-cut, boneless pork chops for this recipe. The cook time will depend on the thickness of your chops.
  • Olive oil: For searing the pork chops.
  • Maple syrup: Adds delicious maple flavor and makes the sauce sticky and caramelized.
  • Dijon mustard: Adds some tangy, sharp flavor to balance out the sweetness of the maple syrup.
  • Apple cider vinegar: Every sauce should have some kind of acid to help balance out all the flavors. I used apple cider vinegar to continue with the fall flavor profile.
  • Worcestershire sauce: Adds richness and umami to the sauce. It also helps balance out the sweetness and adds dimension.
  • Fresh garlic: Adds more flavor to the sauce.
  • Kosher salt: Salt helps bring out the flavor of the other ingredients.
I'm bringing more fall flavors to the table with these Maple Mustard Pork Chops. Done in 30 minutes with pantry staples, these are sure to be a cool weather favorite.

How to Make Maple Mustard Pork Chops

Start by preheating a cast iron skillet over medium heat. Season the pork chops with salt and set aside. It’s best if the pork chops have been out of the refrigerator for about 20 minutes to get the chill off of them. This helps ensure even cooking.

Now whisk together the remaining ingredients for the sauce.

Sear the pork chops for about 2 minutes per side, until a nice crust is formed. Lower the heat to medium low after they have been seared.

Next, start brushing the pork chops with the sauce. Flip them every minute or so to ensure the maple syrup doesn’t burn.

Continue this process until the internal temperature reaches 160 degrees F.

I'm bringing more fall flavors to the table with these Maple Mustard Pork Chops. Done in 30 minutes with pantry staples, these are sure to be a cool weather favorite.

Tips for Cooking

First, the maple syrup in the glaze will burn really easily so you don’t want the heat of your pan too high.

It’s also important to get a nice sear on the pork chops before starting to glaze them so they are already cooked quite a bit before which leads to less chance of burning them. 

My biggest tip when cooking pork, or any meat for that matter, is a meat thermometer. It can dry out so quickly and nobody wants a dry pork chop.

I use this meat thermometer that can be set to beep when the correct temperature has been reached. It’s a life saver friends and I haven’t had dry pork since I started using it.

You can even stick it in a pork roast in the oven and leave it in there while it’s cooking. One of my best kitchen investments (and it’s less than $20). 

I'm bringing more fall flavors to the table with these Maple Mustard Pork Chops. Done in 30 minutes with pantry staples, these are sure to be a cool weather favorite.

Fancy Dinner with Easy Prep

These may seem a little fancy for a weeknight but I promise you, they are super easy to make. They’ll be done in 30 minutes from start to finish, making them perfect for busy nights.

Yet they are fancy enough to serve to guests or for a date night in. Serve them with roasted fall veggies (think sweet potatoes and brussels sprouts) for the perfect meal.

I'm bringing more fall flavors to the table with these Maple Mustard Pork Chops. Done in 30 minutes with pantry staples, these are sure to be a cool weather favorite.

More Fall Meals:

I'm bringing more fall flavors to the table with these Maple Mustard Pork Chops. Done in 30 minutes with pantry staples, these are sure to be a cool weather favorite.
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Maple Mustard Pork Chops

I'm bringing more fall flavors to the table with these Maple Mustard Pork Chops. Done in 30 minutes with pantry staples, these are sure to be a cool weather favorite.
Prep Time5 mins
Active Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: maple mustard pork chops
Yield: 4 servings
Author: Meg’s Everyday Indulgence

Ingredients

  • 4 boneless thick-cut pork chops
  • 1 1/2 Tbsp. olive oil, divided
  • 1/4 cup pure maple sryup
  • 1/4 cup Dijon mustard
  • 1/2 Tbsp. apple cider vinegar
  • 1/2 Tbsp. Worcestershire sauce
  • 1 clove garlic, finely minced
  • 1/4 tsp. kosher salt

Instructions

  • Preheat skillet to medium heat. Remove pork chops from the refrigerator to take the chill off of them. Meanwhile, whisk together 1/2 tablespoon olive oil and remaining ingredients. Set aside.
  • Drizzle skillet with the remaining 1 tablespoon of olive oil. Season pork chops lightly with salt and pepper. Sear each side, 3 to 4 minutes, until golden brown. Brush pork chops with maple Dijon glaze and flip often, every minute or two, to avoid burning. Cook until internal temperature has reached 145 degrees F. Remove from skillet and let rest for 5 minutes before cutting.

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