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 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.
Ingredients for Maple Mustard Pork Chops
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.
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).
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.
More Fall Meals:
Maple Mustard Pork Chops
- 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
- 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.