maple mustard pork chops

★★★★★ 4
a recipe by
Lindsay V
Southeastern, MA

So easy, you will laugh... So delicious, you will cry.

Blue Ribbon Recipe

Lindsay is right. These pork chops are so easy and so delicious. Sweet and sour, they turn out tender and juicy. They're easy enough for a weeknight meal, but fancy enough for Sunday dinner with the family. If you like pork chops, this recipe needs to be in your dinner rotation.

— The Test Kitchen @kitchencrew
★★★★★ 4
serves 2
prep time 5 Min
cook time 10 Min
method Bake

Ingredients For maple mustard pork chops

  • 2
    boneless pork chops
  • 1/4 tsp
  • 1/4 tsp
  • 1 1/2 tsp
    plus 2 Tbsp Dijon mustard
  • 2 Tbsp
    maple syrup
  • 1/2 tsp
    dried sage
  • 1/4 c
    apple cider vinegar
  • canola oil, for searing
  • fresh parsley, for garnish

How To Make maple mustard pork chops

  • 1
    Pre-heat oven to 400.
  • Mustard, salt, and pepper rubbed onto the pork chops.
    Combine 1 1/2 tsp of mustard with salt and pepper. Rub evenly over pork chops.
  • Frying the pork chops.
    Heat enough oil in a large skillet to lightly cover the bottom of your pan (~ 2 – 3 Tbsp). When oil is hot, gently sear pork until lightly brown on the outside (~ 1 min each side).
  • Baking the pork chops in the oven.
    Move pork to a baking dish and bake for 10 – 15 minutes, depending on the thickness of your chops (or the time could be less if using thin chops).
  • Vinegar poured into the skillet.
    While pork is baking, heat vinegar in the same skillet you just seared pork in. Using a wooden spoon, scrape up any browned bits from the bottom of the pan.
  • Mustard and syrup added to the vinegar.
    Whisk in mustard and syrup. Bring to a boil then reduce heat to a simmer. Stir in dried sage.
  • Sauce thickening in the pan.
    When pork is done baking, place any additional drippings into the maple/mustard mix. Allow to simmer again until slightly thickened.
  • Three Maple Mustard Pork Chops on a plate.
    Once mixture is thickened, remove from heat and serve over pork.