Maple Glazed Pork Chops Recipe

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Maple Glazed Pork Chops

Kathleen Morris


This recipe also translates easily to the grill, just brush the glaze on the last few minutes of grilling as the high sugar content will smoke/burn if added too early.

pinch tips: How to Brown Chicken

30 Min
45 Min


1/2 inch boneless pork chops
4 tsp
chili powder
1 tsp
kosher salt
1/8 tsp
2 Tbsp
olive oil
3 Tbsp
balsamic vinegar
1/2 c
chicken stock
1/2 c
pure maple syrup
2 Tbsp

Directions Step-By-Step

Mix together chili powder, kosher salt and garlic in a small bowl; rub the pork chops with mixture and chill for several hours if possible.
Set oven to 350. Heat balsamic vinegar over medium heat until it has lost about half its volume. Be careful, if you let it go too long at this stage, you risk a scorched flavor. Eyeball it and you’ll be fine. Add the chicken stock, maple syrup and butter. Whisk it from time to time, bring to simmer and reduce the heat to low.
In a large skillet on medium heat add the olive oil and sear pork chops two minutes per side. Once the pork chops have browned, return them all to the pan and add half the maple glaze. Giving it a whisk before pouring. Return the remaining glaze to the stove on low and give it an occasional stir until you need it again.
Cover the skillet and bake in 350°F oven for 30 minutes or until the chops reach 140°F – 160°F Drizzle the pork chops with the remaining sauce just before serving.

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