Description
Deliciously tender and flavorful Maple Glazed Pork Chops, seared to perfection and baked with a sweet and tangy maple syrup glaze. This easy-to-make dish features a balance of smoky, savory, and sweet flavors, making it a perfect weeknight dinner.
Ingredients
Scale
Pork Chops
- 4 bone-in pork chops (about 1 inch thick)
- Salt (to taste)
- Black pepper (to taste)
- 1 tbsp olive oil
Maple Glaze
- 1/2 cup pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pork chops after searing.
- Season Pork Chops: Generously season both sides of the pork chops with salt and black pepper to enhance their flavor.
- Sear Pork Chops: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side until they are golden brown, which helps to lock in juices and create a flavorful crust.
- Prepare Maple Glaze: In a small bowl, whisk together the pure maple syrup, Dijon mustard, apple cider vinegar, garlic powder, and smoked paprika until well combined to create a sweet and tangy glaze.
- Glaze Pork Chops: Pour the maple glaze evenly over the seared pork chops, making sure they are well coated for maximum flavor during baking.
- Bake: Transfer the skillet with the glazed pork chops into the preheated oven. Bake for 15–20 minutes, or until the internal temperature of the pork chops reaches 145°F (63°C) to ensure they are perfectly cooked.
- Rest and Serve: Remove the skillet from the oven and let the pork chops rest for a few minutes before serving to allow the juices to redistribute and keep the meat moist.
Notes
- Use an instant-read thermometer to check the internal temperature for perfectly cooked pork chops.
- Bone-in pork chops retain more moisture and flavor, but boneless can also be used with adjustments in cooking time.
- If you don’t have a large oven-safe skillet, transfer the pork chops to a baking dish before baking after searing.
- For thicker pork chops, increase baking time slightly and monitor internal temperature closely.
- Leftover pork chops can be refrigerated for up to 3 days and reheated gently to avoid drying out.
