0.0 from 0 votes
Maple Mustard Pork Chops
These Maple and Mustard Pork Chops are a tasty protein that pairs well with various side dishes. They are simply seasoned and then finished in a maple mustard sauce.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4
Calories: 381 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 pork chops loin or center cut, bone or boneless, 1 inch thick
- ⅔ cup maple syrup
- 1 tablespoon mustard any kind
- ¼ cup cider vinegar
- 1 teaspoon thyme leaves, dried
- 2-4 tablespoons vegetable oil
- salt as needed, to taste
- pepper as needed, to taste
Instructions
- Wash and cut slices into the side of each pork chop with the fat and silver skin along the edge. This stops the pork chops from curling. Make cuts every 1 ½ to 2 inches along that edge. The cuts should be no more than ½ an inch deep.
- Dry pork chops with paper towels and sprinkle both sides with salt and pepper.
- Heat about 2 tablespoons of oil in a large skillet over medium-high heat until shimmering or a drop of water flicked in it dances.
- In a small bowl combine maple syrup, mustard, vinegar, and thyme. Set aside.
- Add pork chops to your skillet and cook until browned, about 5-7 minutes.
- Flip pork chops and add maple and mustard mixture. Reduce heat to medium-low and cook until pork chops are cooked, about 140 degrees, another 6 to 10 minutes.
- Transfer pork chops to a plate and loosely tent with foil.
- Continue cooking the sauce over medium heat until thick and almost syrupy. Return any accumulated juices on the plate back into the skillet. Stir for a minute or two to combine.
- Pour over pork chops and serve immediately with rice or mashed potatoes. Enjoy!
Cup of Yum
Notes
- Don’t flip more than once. Let each side cook so you get a good sear. Refrain from flipping the pork chops multiple times.
- Let them rest. Give the pork time to rest after cooking so the juices can redistribute and they are super tender.
- Use a meat thermometer. Test your pork chops for doneness using a thermometer if needed. They should be cooked to 145 degrees F for food safety.
Nutrition Information
Calories
381kcal
(19%)
Carbohydrates
37g
(12%)
Protein
30g
(60%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
88mg
(29%)
Sodium
113mg
(5%)
Potassium
659mg
(19%)
Fiber
0.2g
(1%)
Sugar
32g
(64%)
Vitamin A
26IU
(1%)
Vitamin C
1mg
(1%)
Calcium
71mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 381
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 37g | 12% |
| Protein | 30g | 60% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 88mg | 29% |
| Sodium | 113mg | 5% |
| Potassium | 659mg | 14% |
| Fiber | 0.2g | 1% |
| Sugar | 32g | 64% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.