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Easy Maple Glazed Pork Chops: Best Dinner Recipe

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Juicy, perfectly seared pork chops coated in a sweet and savory maple glaze with a hint of cayenne. This quick and easy recipe is a showstopper for any dinner party or weeknight meal.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick (6–8 ounces each)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 tablespoon olive oil
  • 1/3 cup pure maple syrup (Grade A Dark Amber recommended)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon cayenne pepper
  • 1 sprig fresh rosemary or thyme (optional)

Instructions

  1. Take the pork chops out of the refrigerator about 20 minutes before cooking to bring them to room temperature. Pat them completely dry with paper towels. Season generously on both sides with salt and pepper.
  2. In a small bowl, whisk together the pure maple syrup, apple cider vinegar, Dijon mustard, and cayenne pepper. Set aside.
  3. Place a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and let it get hot until it shimmers. Carefully lay the pork chops in the pan, making sure not to overcrowd them. Cook for 4-5 minutes without moving them, until a deep golden-brown crust forms. Flip the chops using tongs and cook for another 3-4 minutes on the second side. The internal temperature should be around 130°F (54°C).
  4. Reduce the heat to medium. Push the pork chops to one side of the pan. Add the minced garlic and the sprig of rosemary (if using) to the empty space. Cook for about 30 seconds until fragrant, stirring constantly. Pour the maple syrup mixture into the pan. Add the 2 tablespoons of butter.
  5. Let the glaze come to a gentle simmer. Using tongs, tilt the pan slightly and spoon the hot glaze over the pork chops repeatedly. Cook until the internal temperature of the pork reaches 140°F (60°C) for medium or 145°F (63°C) for medium-well. The glaze should be thick enough to coat the back of a spoon.
  6. Transfer the pork chops to a clean cutting board. Spoon a little extra glaze over them. Let them rest for 5 minutes. The internal temperature will rise a few more degrees during this time.
  7. If there is any glaze left in the pan, add a tablespoon of water and swirl it around to loosen it. Pour this over the rested pork chops. Serve immediately.

Notes

Don’t skip the dry brine (patting dry and seasoning ahead). Use the sizzle test to ensure the pan is hot enough. A meat thermometer is essential to avoid overcooking. Don’t overcrowd the pan; sear in batches if needed. The glaze can burn quickly, so watch it closely.

Nutrition

Keywords: maple glazed pork chops, easy pork chop recipe, dinner party recipe, quick dinner, pork chops with maple glaze

Find it online: https://flurpchef.com/easy-maple-glazed-pork-chops-best-dinner-recipe/