Quick Maple-Mustard Pork Chops
Flavourful pork chops with a sweet and tangy maple-mustard glaze, perfect for a speedy weeknight meal.
Ingredients
- 4 boneless pork loin chops — about 1.5-2 cm thick
- 1 tbsp canola oil
- 60 mL maple syrup — pure Canadian
- 30 mL Dijon mustard
- 15 mL apple cider vinegar
- 5 mL Worcestershire sauce
- 1 clove garlic — minced
- 2 ½ mL dried thyme
- 2 ½ mL salt
- 1 ¼ mL black pepper — freshly ground
Equipment
- Large non-stick skillet
- Whisk
- Measuring spoons
- Measuring cups
- Meat thermometer
Instructions
Tip: tap Start Cooking for hands-free step mode with built-in timers.
- 1
Pat pork chops dry with paper towels. Season both sides with salt and pepper. Set aside.
- 2
In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, Worcestershire sauce, minced garlic, and dried thyme until well combined. This is your glaze.
- 3
Heat canola oil in a large non-stick skillet over medium-high heat until shimmering. Carefully add pork chops to the hot pan.
- 4
Sear the pork chops for 3-4 minutes per side, until nicely browned. Adjust heat if necessary to prevent burning.
4 min timer - 5
Reduce heat to medium-low. Pour the maple-mustard glaze over the pork chops in the pan. Bring to a gentle simmer.
- 6
Cook, turning the chops occasionally and spooning the glaze over them, for another 5-7 minutes, or until the internal temperature of the pork reaches 63°C (145°F) with a meat thermometer and the glaze has thickened.
7 min timer - 7
Remove pork chops from the pan and let them rest on a cutting board for 5 minutes. This allows the juices to redistribute.
5 min timer - 8
While resting, if the glaze is too thin, increase heat slightly and let it simmer for another minute or two until desired consistency.
- 9
Serve the pork chops drizzled with the remaining pan glaze. Excellent with roasted vegetables or rice.
Notes
- Ensure pork chops are not too thick for quick cooking. Aim for 1.5-2 cm (0.6-0.8 inches).
- Do not overcook the pork chops, as they can dry out quickly. Use a meat thermometer for best results.
Substitutions
- Boneless pork loin chops: Bone-in pork chops (adjust cooking time)
- Apple cider vinegar: White wine vinegar
- Canola oil: Vegetable oil or olive oil
Storage
Refrigerate leftovers in an airtight container for up to 3 days.
Freezer
Cooked pork chops can be frozen in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
Nutrition not calculated. Cook temperatures follow Health Canada guidance where cited.
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