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Maple Glazed Pork Chops

Maple glazed pork chops with a glossy amber caramelized glaze—sweet, savory, and pan-seared for a golden crust. Dijon, soy, garlic, and rosemary simmer together into a lacquer that clings to every bite.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 boneless pork chops 1 inch thick
  • salt to taste
  • pepper to taste
Searing
  • 2 tbsp olive oil
Maple Glaze
  • 4 tbsp pure maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 2 garlic minced
  • 1 tsp fresh rosemary minced
  • 0.25 tsp black pepper
  • fresh rosemary for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Season the pork chops with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat and sear the pork chops 4 minutes per side until golden, then set aside.
Make the maple glaze
  1. Mix the pure maple syrup, Dijon mustard, soy sauce, minced garlic, minced rosemary, and black pepper together until combined.
  2. Pour the glaze into the same pan over medium heat and simmer 1–2 minutes until slightly thickened, watching for amber color.
Glaze and finish
  1. Return the pork chops to the pan and cook 2–3 minutes, spooning the glaze over constantly so the surface turns lacquered and glossy.
  2. Continue until the internal temperature reaches 145°F, then remove from heat.
  3. Garnish with fresh rosemary and serve immediately.

Notes

Pro tip: If the glaze starts to darken too fast, lower the heat to medium and keep spooning to prevent burning while still achieving a glossy lacquer. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet or microwave. Freezing: no, best quality is within a few days. Dietary swap: use whole-grain mustard instead of Dijon for a slightly less tangy glaze while keeping the same ratios.