Go Back
A fork and knife are cutting into a pork chop covered in a thick maple Dijon glaze on a white plate

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.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
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.
    Four seasoned pork chops are being seared in a stainless steel pan with oil
  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.