Entree: United States – New England – Maple-Glazed Pork Chops (Pan-seared bone-in pork chops brushed with a sweet and tangy maple glaze)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 5 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 bone-in pork chops, approx. 8 oz (225 g) each
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1/3 cup (80 ml) pure maple syrup
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 ml) Worcestershire sauce
- 2 cloves garlic, minced, approx. 0.21 oz (6 g)
- 1 tsp (1 g) fresh thyme leaves or 4 sprigs, approx. 0.14 oz (4 g)
- 1/4 cup (60 ml) low-sodium chicken stock or water (for deglazing)
- 1/4 tsp (1 g) red pepper flakes (optional)

Show original ingredient measurements

- 4 bone-in pork chops, approx. 8 oz (225 g) each
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1/3 cup (80 ml) pure maple syrup
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 ml) Worcestershire sauce
- 2 cloves garlic, minced, approx. 6 g
- 1 tsp (1 g) fresh thyme leaves or 4 sprigs, approx. 4 g
- 1/4 cup (60 ml) low-sodium chicken stock or water (for deglazing)
- 1/4 tsp (1 g) red pepper flakes (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat pork chops dry and season both sides with 1 tsp (6 g) salt and 1/2 tsp (1 g) black pepper. In a small bowl whisk together maple syrup, Dijon mustard, apple cider vinegar, Worcestershire sauce, minced garlic, and thyme; set the glaze aside.
2. Heat 1 tbsp (15 ml) olive oil in a large ovenproof skillet over medium-high heat. When oil is shimmering, add pork chops and sear until deeply browned, about 4–5 minutes per side for 1-inch (2.54 cm)-thick chops. Transfer chops to a plate.
3. Reduce heat to medium-low, add 2 tbsp (28 g) butter to the same skillet. Pour in the prepared glaze and 1/4 cup (60 ml) chicken stock to loosen browned bits, stirring and scraping the pan; simmer 2–3 minutes until glaze begins to thicken.
4. Return pork chops to the skillet, spoon glaze over them, and cook 2–4 minutes more, spooning glaze frequently, until internal temperature reaches 145°F (63°C) and glaze is glossy and slightly reduced. If chops are thick, finish in a 400°F (200°C) oven for 4–6 minutes as needed.
5. Remove chops from the skillet and let rest 5 minutes. Spoon remaining glaze from the pan over the chops and serve.

1. Pat pork chops dry and season both sides with 1 tsp (6 g) salt and 1/2 tsp (1 g) black pepper. In a small bowl whisk together maple syrup, Dijon mustard, apple cider vinegar, Worcestershire sauce, minced garlic, and thyme; set the glaze aside.
2. Heat 1 tbsp (15 ml) olive oil in a large ovenproof skillet over medium-high heat. When oil is shimmering, add pork chops and sear until deeply browned, about 4–5 minutes per side for 1-inch-thick chops. Transfer chops to a plate.
3. Reduce heat to medium-low, add 2 tbsp (28 g) butter to the same skillet. Pour in the prepared glaze and 1/4 cup (60 ml) chicken stock to loosen browned bits, stirring and scraping the pan; simmer 2–3 minutes until glaze begins to thicken.
4. Return pork chops to the skillet, spoon glaze over them, and cook 2–4 minutes more, spooning glaze frequently, until internal temperature reaches 145°F (63°C) and glaze is glossy and slightly reduced. If chops are thick, finish in a 400°F (200°C) oven for 4–6 minutes as needed.
5. Remove chops from the skillet and let rest 5 minutes. Spoon remaining glaze from the pan over the chops and serve.