Maple Glazed Pork Chops
This Maple Glazed Pork Chops recipe offers a perfect balance of sweet and savory flavors.Juicy, thick-cut pork chops are seared to perfection and coated with a rich maple glaze that's enhanced with Dijon mustard and a touch of bourbon.
Ingredients
- 4 bone-in pork chops 1-inch thick, about 8 oz each
- ½ cup pure maple syrup
- 2 tablespoons Dijon mustard
- ¼ cup bourbon optional
- 1 teaspoon apple cider vinegar
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
- 1 tablespoon vegetable oil for cooking
For the brine (optional):
- ¼ cup salt
- ¼ cup sugar
- 4 cups water
Instructions
- (Optional) Prepare the brine by dissolving salt and sugar in water. Submerge pork chops and refrigerate for 30 minutes to 2 hours.
- If brined, remove pork chops from brine and pat dry. If not brined, pat pork chops dry with paper towels.
- Season pork chops on both sides with salt and pepper.
- In a small saucepan, combine maple syrup, Dijon mustard, bourbon (if using), apple cider vinegar, and garlic powder.
- Simmer the glaze mixture over medium heat, stirring occasionally, until it reduces by about one-third and becomes syrupy (about 5-7 minutes). Set aside.
- Heat a large cast-iron skillet over medium-high heat. Add vegetable oil.
- Once the oil is hot, add the pork chops to the skillet. Sear for 3-4 minutes on each side until golden brown.
- Reduce heat to medium-low. Brush pork chops generously with the maple glaze.
- Continue cooking for an additional 2-3 minutes per side, brushing with glaze frequently, until the internal temperature reaches 145°F (63°C).
- Remove pork chops from the skillet and let rest for 5 minutes.
- Drizzle any remaining glaze over the pork chops before serving.