Maple Dijon Pork Chops
If you want a dinner that feels like it took way more effort than it did, then you’re looking for these Maple Dijon Pork Chops! Think pork chops are boring? It’s not your fault. It’s the chop’s fault, and honestly it’s the fault of whoever taught us to cook them until they’re dry, and squeaky. This saucy dish fixes that.
FOUR ingredients in the sauce, maple syrup, Dijon, a little apple cider vinegar, a pinch of red pepper flakes, and 40 minutes start to finish makes for dinner you will remember. The sauce thickens up and caramelizes in the oven while you’re anything else but babysitting chops.
I want to be upfront with you about pork chops, because I have ruined more of them than I care to admit. For years I cooked them in a pan, on high, until they were done. And “done” meant gray all the way through and about as tender as a wallet. But once I realized pork was done at 145° F that changed everything.
The chops in this recipe come out juicy because we sear them fast, sauce them, and get them out of the oven the SECOND they hit temperature. That’s the whole trick. The maple Dijon sauce is what makes it a dinner people ask for again, but the temperature is what makes it good.
The other thing I love here is that the sauce does double duty. You whisk it in one bowl, pour it over, and while the chops bake it reduces down into something glossy that you’re going to want to spoon over your mashed potatoes. Don’t fight that urge!
Ingredients For Maple Dijon Chops
Here’s what you need. Nothing on this list is unusual, and most of it lives in your pantry already.
- boneless pork chops
- olive oil
- maple syrup
- Dijon mustard
- apple cider
- vinegar
- garlic
- garlic
- salt
- onion
- powder
- red pepper flakes
How To Save Dinner (making It Work For You)
If you only have bone-in chops, use them! They’re cheaper, they’ve more flavorful, and almost always more tender. They may need a few extra minutes in the oven to fully cook.
Don’t have Dijon? Any whole grain mustard will work here, and the graininess gives you a nice texture to the sauce. Yellow mustard will work in a pinch.
No apple cider vinegar? You need something acidic to cut the sweetness so try white vinegar or lemon juice. Lemon juice is
Don’t like spice? Leave out the red pepper flakes. Or if you love them, double them!
What can go wrong
The number one problem is dry pork, and it’s almost never the recipe’s fault, it’s the timing. Chops vary. A thin chop can be done in 12 minutes and a thick one might want 22. Bake to temperature, not to the clock.
If you don’t own an instant read thermometer, this is the recipe that will convince you to spend the twenty dollars. It’s one of the single best tools in my kitchen.
The second problem is a scorched sauce. Maple syrup has sugar in it and sugar burns, especially around the edges of the pan where the sauce goes thin. If your oven runs hot, check at 15 minutes.
Third, a crowded skillet. If you jam all four chops in a small skillet they’ll steam instead of sear. So if you only have a small pan do two chops at a time. Sure it takes a LITTLE longer but it’s worth it. Take it from the queen of “I CAN CARRY ALL THESE GROCERY BAGS IN ONE RUN”
Got Leftovers?
No worries, they won’t last long! Store them well covered in the fridge. Reheat gently to avoid scorching the sauce or drying them out. n
Maple Dijon Pork Chops
Ingredients
- 4 boneless pork chops about 1-inch thick
- 2 tbsp olive oil
- 1/3 cup maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 2 cloves garlic minced
- 1 tsp garlic salt
- 1 tsp onion powder
- 1/2 tsp red pepper flakes
Instructions
- Preheat the oven to 400°F
- Spray an 8×8-inch baking dish with nonstick cooking spray
- Add the oil to a large skillet and sear the pork chops over medium-high heat for about 2-3 minutes per side, until lightly browned
- In a medium bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, garlic, garlic salt, onion powder, and red pepper flakes
- Place the seared pork chops in the prepared baking dish and pour the sauce over the top
- Bake uncovered for 18 minutes, or until the pork reaches an internal temperature of 145°F
- Spoon some of the sauce from the pan over the pork chops before serving
Video
Notes
- Keep in the fridge for 2-3 days in an airtight container.
- Serve with mashed potatoes, roasted sweet potatoes, green beans, or your favorite fall side dishes.
- Use thick cut pork chops for the juiciest results.
- The leftover sauce is delicious drizzled over mashed potatoes or roasted vegetables.
