Juicy and tender pork in a mouthwateringly delicious sweet and salty glaze. Posh enough for entertaining; this easy pork chop recipe is on the table in under 15 minutes!
These maple glazed pork chops are beyond good. Juicy pork and heavenly maple sauce. YUM!!!! There isn’t tons of sauce, just enough to glaze the chops and make then super delicious. It is rich and sticky and if you are anything like me you will want to pick the bone up and suck it clean!!! Not only are they delicious when I say these fall under the category easy pork chop recipe, I mean it! Simple, delicious and quick. That is a dinner everyone can get excited about!
How to Brine a pork chop.
Brining isn’t essential but it is a great way to ensure you have a juicy tender pork chop.
A brine is a salt water bath that the meat sits in. This salt penetrated the meat taking water with it. This helps to keep the meat super juicy when you cook it.
I like to add a little brown sugar to my brine, it adds a subtle hint of sweetness and helps the pork caramelise whilst it is cooked.
Don’t worry your pork doesn’t taste really salty, just nicely seasoned.
If you have brined your chops them skip the seasoning stage in the recipe.
I urge you to use bone-in pork chops, they are always juicier! Pork has had such a bad reputation as a dry chewy meat, but if you cook it until it has an internal temperature of 62ºC(145ºF) it will be cooked through but still juicy and tender.
I like to do this by searing it in a pan and then finishing it in the oven; I think you get a more evenly cooked piece of meat. (Just be very careful as the frying pan handle is super hot and burns on your palms are super painful!
The sauce is thick and sticky with a lovely sweetness but a bite from the vinegar and mustard. The rosemary just works perfectly and I really really really recommend that you use the fresh lemon at the end. The combination is divine! Honestly lipsmakingly amazing!
What to serve with this Maple Glazed Pork chop
Try serving this with:
Enjoy x
p.s If pork chops are on special, why not buy double the amount and try this deliciously crispy Oven baked Crusted Pork Chops from Kelly over at The Anthony Kitchen.
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Quick and Easy Maple Glazed Pork Chops #Sundaysupper
Ingredients
You can change the measurement from US to metric at the bottom of this list
- 4 pork chops (bone-in centre cut/loin cut)
To Brine the Pork (optional)
- 1 cup boiling water
- 1/4 cup salt
- 2 tbsp brown sugar
- 2 cups cold water
- 1 cup ice
To Cook the Pork
- 1 tbsp olive oil
- 1/2 cup beef stock
- 1/3 cup maple syrup
- 2 tsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp fresh chopped rosemary
- 2 tbsp butter
- 1 fresh lemon
Instructions
To Brine the Pork (optional)
- Combine the boiling water with the salt and brown sugar. Stir to dissolve.
- Add the cold water and the ice to chill the brine.
- Submerge the pork chops for at least an hour and up to 8 hours.
- Remove from the brine and pat dry before continuing with the recipe.
To Cook the Pork
- Pre-heat your oven 200ºC/400ºF.
- Remove the pork chops from the fridge and set them aside to come to room temperature. (if you have a lot of insects then use an upturned sieve to protect the meat)
- Pour the oil into a large heavy based open proof frying pan and place it over a medium high heat to get hot .
- Season the chops generously with salt (Skip this step if you brined the pork)
- Add the chops carefully to the pan and sear over a medium high heat for 3 minutes.
- Turn the chops and transfer the frying pan to the oven.
- Roast the chops for 6 minutes (Super thick chops will take an extra couple of minutes).
- Remove the chops from the oven and transfer them to a plate. Tent them with foil and set aside.
- Place the frying pan back over a medium heat (Remember the handle is hot!!!!!)
- Add the beef stock, maple syrup, red wine vinegar, dijon mustard and chopped rosemary and stir well.
- Bring to a simmer and scrape the bottom of the pan to deglazed all the browned bits.
- Simmer for 2 minutes until thickened
- Once the sauce has thickened slow stir in small pieces of the butter one at a time.
- Pour in any juices that have collected on the pork plate and carefully return the pork to the pan.
- Serve immediately with wedges of fresh lemon.
Nutrition
Meaghan | Cook. Craft. Love. says
March 12, 2017 at 12:59 amMaple syrup is my new favorite thing! Especially when I can pair it with something savory. I’ve been looking for a new dish to try for dinner and this is the one!
Claire McEwen says
March 15, 2017 at 4:15 amI agree, I love the sweet salty mix on my food.
And anything that can be o the table in 15 minutes is a plus!!! 😀
Lauren @ Sew You Think You Can Cook says
March 3, 2017 at 1:05 pmThose pork chops look like perfection! I love using maple syrup in savory applications.
Claire McEwen says
March 4, 2017 at 11:49 amThank you Lauren, and I agree maple syrup is such a great addition to savoury dishes. I love the colour it gives 🙂 (was well as the taste)
Mary * The Goodie Godmother says
March 2, 2017 at 5:04 amI hardly make pork chops at home, and then I see recipes like this and wonder why not, and then I forget again. I’m leaving the window tab open in hopes I remember haha. Any excuse to pull out the cast iron skillets…
Claire McEwen says
March 2, 2017 at 9:17 pmI know exactly what you mean!
In our supermarket you can buy raw chicken from the deli counter, so I always stop there first, then head for the ground meat section and buy mince (Because we have a meatball and burger habit!!!) and then forget to go to the last aisle and look at the cuts of meat. It is only when I remember a recipe that I think to go there. And my memory is terrible, seriously the baby brain never left me!!!!!!!!!!!!!!!!!!! 😉
Brian Jones says
February 28, 2017 at 2:33 pmIt does not matter how many times you tell me that pan handles are hot when they leave the oven I will still touch them… Usually when I am finishing a sauce with them whilst the meat is resting 😮
Delicious sounding and looking pork chops 😀
Claire McEwen says
February 28, 2017 at 11:41 pmIt is so easily done. When I was in the restaurant the chefs would often shake flour over the handle if it was hot, like a sort of warning. I sometimes think it would help and other times I think I would still forget!!! What I need is a silicone hand cover that I can slide on once the pan comes out of the oven. (Wonder if anyone does this???? It could be the start of something!!! “This time next year we’ll be millionaires”)
April @ Girl Gone Gourmet says
February 26, 2017 at 8:38 pmThat sauce looks amazing! I love chops and cook mine the same way – stove top and then oven. It’s amazing how fast they cook – almost not enough time to pull together a sauce. Love how simple yours is –
Claire McEwen says
March 1, 2017 at 10:35 amWhen you are pushed for time pork chops are so perfect aren’t they?
jamie says
March 8, 2017 at 6:53 amI would love to try these how many min in oven?
Claire McEwen says
March 8, 2017 at 1:32 pmHi Jamie,
I have updated the recipe as during a conversion to a different recipe card the instuctions got a little scrambled. I would recommend 6 minutes in the oven. If you have the real extra thick pork chops they may need a couple of minutes longer, but standard grocery store ones (like the ones in my photos) that 6 minutes in the oven.
Hope that helps 🙂
Barrie says
February 22, 2017 at 12:12 pmThese look fantastic! Especially that yummy sauce!
Claire McEwen says
March 1, 2017 at 10:40 amThank you so much Barrie 😀
It is delicious on Chicken too!
Caroline says
February 21, 2017 at 11:13 amI love maple flavors and this looks delicious!
Claire McEwen says
March 1, 2017 at 10:38 amThank you Caroline 🙂
Cindy says
February 21, 2017 at 7:14 amYou photos are gorgeous! That glaze looks so inviting!
Claire McEwen says
March 1, 2017 at 10:37 amOh thank you so much 😀
Wendy says
February 20, 2017 at 11:22 pmOh yes please, I would love to join you for lunch.
Claire McEwen says
March 1, 2017 at 10:36 amYou are welcome on our farm any time Wendy 😀
laura dembowski says
February 20, 2017 at 4:31 amOh my, that glaze looks soooo good! I bet it would be fabulous on salmon or beef too.
Claire McEwen says
February 20, 2017 at 10:01 pmOh it would be lovely on a nice steak!!! YUM!