Sticky Maple Dijon Pork Chops (No Marinade Needed)

This is one of those recipes that came out of necessity. I wanted something glazed, something savory-sweet, something that felt like I put in more effort than I did, but without waiting around for a marinade to soak.

Pork chops were already defrosted, I had maple syrup and Dijon mustard in the fridge, and I didn’t want to mess with too many pans.

What came out of it is now my go-to when I need a quick meal that tastes like it came from a bistro but cooks in one pan and takes under 30 minutes.

You don’t need to plan for this. No long marinating, no oven preheating, no dry rubs. Just solid browning, a quick pan sauce, and letting the glaze thicken just enough to stick. That’s it.

You can use bone-in or boneless chops; I’ve used both,  though bone-in holds juiciness a bit better. This works just as well with thick or thin chops, but I’d avoid anything under ¾ inch thick, or it’s too easy to overcook.

Maple Dijon Glazed Pork Chops

This Maple Dijon Glazed Pork Chops recipe is a perfect solution for when you want something bold and bistro-worthy without planning ahead.

It’s a one-pan wonder that brings together the savory depth of pork with a sweet, tangy glaze made from ingredients you likely already have: Dijon mustard, maple syrup, and a splash of apple cider vinegar.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Servings: 3

Course: Main Course

Cuisine: American, French-inspired

Calories: 380

Ingredients Equipment Method Video Notes

Ingredients

  

• 2-3 medium pork chops bone-in or boneless, about ¾–1 inch thick
• 1 tsp salt preferably kosher or sea salt
• ½ tsp black pepper freshly cracked if possible
• ½ tsp garlic powder optional
• 1 tbsp olive oil
• 2 tbsp Dijon mustard smooth-style
• 3 tbsp real maple syrup
• 1 tbsp apple cider vinegar
• 2 tbsp water
• 1 tbsp butter

Equipment

• Cast-iron skillet or stainless steel pan (nonstick in a pinch)
• Tongs or spatula
• Small bowl or measuring cup (for mixing the glaze)
• Meat thermometer (optional but recommended)

Method

 

1. Prep the Pork

   Take pork chops out of the fridge 15–20 minutes before cooking.

   Pat dry thoroughly with paper towels.

   Season both sides generously with salt and pepper. Sprinkle garlic powder if using.
   
2. Mix the Glaze

   In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, and water. Set aside.
   
3. Sear the Pork

   Heat a cast-iron or stainless pan over medium-high.

   Add olive oil and swirl to coat.

   Place chops in the pan without crowding. Sear undisturbed for 3–4 minutes until golden.

   Flip and sear the second side for another 3–4 minutes.
   
4. Glaze and Finish Cooking

   Lower heat to medium. Pour the glaze into the pan—it should bubble up.

   Spoon sauce over the chops as it reduces, about 5–8 minutes.

   If chops are thick, loosely cover to help cook through.

   When glaze thickens and coats a spoon, stir in butter.

   Remove from heat and let chops rest 2–3 minutes before serving.
   

Video

Notes

Cooking Tips

• Use real maple syrup. Grade A amber or darker will give the best depth.
• Avoid overcrowding the pan. If doubling, cook in two batches.
• Check for doneness. Internal temp should be 145°F (63°C) at the thickest point.
• Don’t skip the butter. It gives the sauce a glossy finish and richer mouthfeel.
• Rest the meat. Always let pork rest post-cooking to lock in juices.

Sauce Consistency Guide

Taste and Texture

You get this mix of savory pork juices, tangy mustard, and that subtle woodsy sweetness from the maple. It doesn’t taste like breakfast; it’s more balanced, almost like a rustic glaze you’d get in a small-town French kitchen.

The glaze clings to the meat and caramelizes just enough around the edges. And because there’s no flour or marinade involved, you’re tasting pure pork flavor enhanced by the sauce, not hidden under breading or spice rubs.

Every time I make it, I spoon extra sauce from the pan over the chops right before serving. If I’m being honest, I sometimes dip a fork of mashed potatoes in the leftover glaze.

Suggested Sides

If you’re doing a full plate, I usually serve this with mashed potatoes and green beans tossed in garlic butter. It feels complete without trying too hard.

Leftovers and Storage

Microwaving works in a pinch but tends to ruin the texture of the glaze and can overcook the meat. Reheat gently, and always spoon sauce over the top to refresh the flavor.

Final Thoughts

@dorisbgd Pork chops and steak spices. Sauce: 1/4 cup maple syrup, 1 tablespoon dijon mustard, 2 tablespoons old-fashioned mustard, garlic powder and lime juice. Salad: cucumber, olive oil, balsamic sauce, honey and lime juice, salt and pepper. Brown the pork chops (with the steak spices) in the pan for a few minutes. Brush with maple and dijon sauce, then put in the oven for a few minutes at 350F.#porkchops #food #recipe #healthyrecipes #easyrecipe #maplesyrup #homecookingshow #homecooking ♬ Coffee Shop – Late Night Luke

This dish has become a fallback in my dinner rotation, not because it’s flashy, but because it works. It’s easy to cook, it hits that perfect sweet-savory note, and it feels a lot more impressive than the effort it takes.

On nights when I’m craving something similar but even quicker, I lean on tasty dishes with eggs – they’re just as satisfying and even easier to pull off.

And I don’t have to think about dinner an hour in advance. No marinade. No brining. Just a sauce that comes together in a bowl and a hot pan that does the rest.

The only thing I’d change is the portion size. If you like leftovers, make more than you think you’ll need. The flavor holds up well, and the sauce even thickens a little more in the fridge.