Maple Cider Glazed Pork Chops
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
100 kcal
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Course
Main Course, Dinner
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Cuisine
American
Maple Cider Glazed Pork Chops
Description
Maple Cider Glazed Pork Chops features boneless pork chops seasoned with salt, pepper, and garlic powder. The pork is seared over medium-high heat to form a crisp surface, then cooked through by lowering the heat. Meanwhile, a glaze is prepared from maple syrup, apple cider vinegar, Dijon mustard, thyme, and red pepper flakes, simmered to a syrupy consistency in the same pan to capture browned bits and deep flavors. Adding pork juices to the sauce and briefly coating the chops in the glaze finishes the dish with a rich and balanced sweet-tart flavor profile with a subtle touch of heat from the red pepper flakes.
The texture contrasts between the tender cooked pork and the sticky maple cider glaze contribute to a satisfying eating experience. This dish can stand on its own or be paired with simple sides to highlight the glaze's depth. The use of Dijon mustard adds a slight sharpness that balances the sweetness.
For added richness, a tablespoon of butter can be incorporated into the sauce before coating the chops. The resting step after cooking ensures juicy pork while making sauce preparation easier. Pork chops about an inch thick are recommended for best results.
Ingredients
- 2 lbs pork chops See Note 1, boneless
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 2 tsp olive oil
Sauce
- 1/3 cup maple syrup
- 1/4 cup apple cider vinegar
- 1 tbsp Dijon mustard (See Note 2)
- 1/2 tsp thyme dried
- 1/4 tsp red pepper flakes
Instructions
- Using a paring knife, make small cut along the fat side of the pork chop to reduce any curling when cooking.
- In a small bowl whisk together the maple syrup, vinegar, mustard, thyme and red pepper flakes. Set aside.
- Season both sides of pork with kosher salt, pepper and garlic powder.
- In a large skillet over medium high heat, add the olive oil. Sear and brown the pork chops on one side for 3 minutes. Turn the chops over, lower heat to medium and cook for another 5 minutes or until internal temperature reads 145°F. Remove from pan, cover and allow to rest while making the sauce.
- Add the sauce ingredients to the hot skillet, scraping up the browned bits on bottom of pan. Bring to a boil, lower heat and simmer for 3-5 minutes until syrupy. Add a tablespoon of butter and swirl in to incorporate (optional).
- Pour any juices from the rested pork chops into the sauce and stir over low heat. Add the cooked pork chops to the skillet and turn to coat until heated through, about a minute. Serve with sauce poured over each pork chop. Garnish with fresh thyme or parsley if you wish.
Notes
- Choose boneless pork chops about one inch thick for even cooking and ideal resting.
- Adding Dijon mustard to the sauce adds a complementary sharp flavor but can be omitted if preferred.
- Rest the pork chops after searing to retain juices before glazing.
- A tablespoon of butter can be swirled into the glaze for extra richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 339mg | 14% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 37IU | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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