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A little sweet, a little salty, all heart
You know those dinners that don’t try to be fancy — they just are good? This is one of them.
Every time I make these maple glazed pork chops, I get hit with this quiet kind of nostalgia. The kind that sneaks up on you when the house starts smelling like something from childhood — sticky-sweet and savory all at once, like Sunday dinner at someone’s grandma’s house (even if it wasn’t your own).
My mom used to make pork chops when the weather started turning. Not these exact ones — hers were breaded and pan-fried and served with a giant scoop of mashed potatoes that could probably stop time — but the feeling is the same. It’s homey. Simple. No frills. Just a solid dinner that tastes like someone loves you.
And now, these maple chops are the version I make when I want all that comfort… without scrubbing a grease-splattered stove for an hour.
Why These Chops Just Work
Let’s be real — pork chops don’t always have the best reputation. Too dry. Too plain. Too easy to mess up. But not these.
Here’s why this recipe hits the spot:
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That glaze. Sweet maple syrup meets tangy mustard, with just enough garlic and paprika to keep things interesting.
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It’s weeknight-friendly. One pan. No weird steps. You won’t even break a sweat.
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It feels a little special. Like something you’d serve company… even if that “company” is just your tired Tuesday self.
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The leftovers are outrageous. Cold or hot. On a sandwich. With eggs. Trust me.
What You’ll Need (and what’s okay to swap)
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4 bone-in pork chops, about 1 inch thick
Bone-in gives you better flavor and keeps things juicy. But hey, boneless works — just cook it a little less. -
Salt and pepper
Season like you mean it. Pork needs a little love. -
1 tablespoon olive oil
Or butter. Or canola. Just something to get the sear going. -
1/2 cup real maple syrup
Not the fake pancake stuff. Go for the real-deal, grade A, tree-tapped kind. The darker, the deeper the flavor. -
2 tablespoons Dijon mustard
The smooth kind with a bit of a bite. If you’ve got spicy brown or grainy mustard, those work too. -
1 tablespoon apple cider vinegar
Cuts the sweetness and makes the glaze sing. Lemon juice works in a pinch. -
1 teaspoon garlic powder
Just easy, no-chopping flavor. You could use fresh garlic, but honestly? Powder blends better here. -
1/2 teaspoon smoked paprika
Adds depth. You’ll smell it as it cooks and go “ohhh yes.” Regular paprika is fine if that’s what you’ve got.
How To Make It (with all the little human moments included)
Step 1: Preheat your oven
375°F. You’ll start these on the stovetop and finish them in the oven — gives you that golden outside without drying them out.
Step 2: Season the chops
Salt and pepper, both sides. Get in there with your hands. Let them sit out on the counter for a few while you get everything else ready — room temp meat sears better.
Step 3: Sear ’em
Heat a big oven-safe skillet (cast iron’s great, but use what you’ve got) over medium-high heat. Add the oil. Once it’s hot and shimmery, lay the pork chops in — don’t crowd the pan, and don’t move them right away. Let them do their thing for 3–4 minutes until they’re nice and golden, then flip and do the same on the other side.
The goal here isn’t to cook them through — just to get that color and seal in the flavor.
Step 4: Make your glaze
While the pork is searing, whisk together the maple syrup, mustard, vinegar, garlic powder, and paprika in a bowl. Taste it. Seriously. It should be sweet, tangy, and make you want to dip a finger in.
Step 5: Pour it on + bake
Turn off the heat. Pour the glaze right over the chops — let it coat everything. Use a spoon to nudge it around if you want. Then pop the whole pan into the oven.
Bake for about 15–20 minutes, or until a thermometer says 145°F when stuck into the thickest part. No thermometer? Cut into one — it should be juicy, with just a hint of pink in the center.
Step 6: Let them rest
Pull the skillet out and let the chops sit for 5 minutes. This part matters — they’ll stay juicier if you let them chill for a sec. Spoon the glaze over the top while they rest, and let it get all sticky and shiny.
Fun Extras (AKA “things I’ve tried when I was bored or out of ingredients”)
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Add a pinch of cayenne to the glaze — just a little heat wakes the whole thing up.
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Swap in whole grain mustard for texture.
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Use smoked maple syrup if you’ve got it — very outdoorsy-in-a-good-way.
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Toss in some fresh rosemary or thyme if you want to feel like a real grown-up.
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Top with toasted pecans if you’re feeling wild.
Serve It With…
This dish doesn’t ask for much — just something starchy and something fresh.
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Mashed potatoes (classic)
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Roasted sweet potatoes (cozy)
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Corn on the cob (especially if it’s grilled)
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Baked apples (underrated!)
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A big green salad with a vinaigrette (trust me — balances the sweetness)
Leftovers & Real Talk
If you’re lucky enough to have leftovers, here’s what to do:
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Fridge it: Store in an airtight container. Will keep for about 3–4 days.
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Reheat gently: Skillet is best — low heat with a splash of broth or water to loosen the glaze. Microwave works too, but cover it and don’t nuke it to death.
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Pro tip: Thinly slice a leftover chop and throw it on a sandwich with arugula and sharp cheddar. Bonus points for toasted sourdough.
Before You Head Off…
This isn’t a trendy recipe. It won’t go viral on TikTok. But it will make you pause at the table, take a breath, and maybe say “mmmmm” without even meaning to.
And if that’s not what comfort food is about, I don’t know what is.
So yeah — if you try this, I’d love to know. Did it bring back any memories? Did you tweak it? Was there too much glaze (is that even a thing)? Tell me. That’s the part I love most — swapping stories with people who also believe dinner can be something special, even when it’s simple.
Be well. Eat warm food. Hug your people.
And always save a little extra glaze.
Maple Glazed Pork Chops
Ingredients
- 4 bone-in pork chops about 1 inch thick
- salt to taste
- black pepper to taste
- 1 tbsp olive oil
- 1/2 cup pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
Instructions
- Preheat your oven to 375°F (190°C).
- Season the pork chops generously with salt and pepper on both sides.
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the pork chops and sear for about 3-4 minutes on each side until golden brown.
- In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, garlic powder, and smoked paprika.
- Pour the maple glaze over the pork chops, ensuring they are well coated.
- Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
- Remove from the oven and let the pork chops rest for a few minutes before serving.
Notes
Nutrition