The reduced maple syrup in this recipe turns these pork chops into a delicious treat. This is a simple recipe that is quick to cook, and doesn’t require a lot of prep time.
The slit in the chop, you see in the picture is created before cooking to keep the chop from bulging in the center; cut slits in the chops about 2 inches apart.
Skillet Maple Glazed Pork Chops Recipe
- 4 boneless center cut or loin chops ¾ to 1 inch thick
- Salt and pepper
- ½ cup Maple syrup
- 2 teaspoons Dijon Mustard
- ¼ cup cider vinegar
- ½ teaspoon thyme
- 1 tablespoon cooking oil
- In a small bowl mix together the Maple syrup, Dijon Mustard, cider vinegar, and thyme; set aside.
- Pat chops dry and season with salt and pepper. In a large skillet over medium-high heat using the oil cook chops on one side until well browned; flip chops and continue cooking until slightly browned. Pour in the maple syrup mixture, reduce heat to medium-high, and continue cooking to an internal temperature of 140F. Remove chops from the syrup mixture, tent with aluminum foil and set aside.
- Pour any accumulated juices from the resting chops back into the skillet and continue cooking the sauce over medium heat to form the glaze. Cook until mixture is thickened, to a thick and syrupy texture.
- Pour the glaze over the chops and serve hot.