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4.75 from 4 votes

Quick and Easy Maple Glazed Pork Chops #Sundaysupper

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!
Cook Time15 mins
Total Time15 mins
Servings: 4
Calories: 368kcal
Author: Claire | Sprinkles and Sprouts
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Ingredients

US Customary - Grams

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

Calories: 368kcal | Carbohydrates: 18g | Protein: 29g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 105mg | Sodium: 219mg | Potassium: 615mg | Sugar: 16g | Vitamin A: 175IU | Calcium: 39mg | Iron: 0.8mg
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