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This maple balsamic glazed pork chop recipe transforms ordinary chops into a restaurant-quality dinner with minimal effort. The sweet-tangy glaze caramelizes beautifully on the chops, creating a perfect balance of flavors that elevates this simple protein to something truly special.
I first made these pork chops when I needed to impress my in-laws without spending hours in the kitchen. The aroma of the maple and balsamic reducing on the stove brought everyone to the kitchen before dinner was even served, and now it's my go-to impressive yet easy meal.
Ingredients
- Bone-in center cut pork chops: Chosen for their flavor and moisture retention
- Maple syrup: Real maple syrup provides authentic sweetness that harmonizes with the vinegar
- Balsamic vinegar: Adds depth and tanginess to balance the sweetness
- Beef broth: Creates a savory foundation for the glaze
- Dijon mustard: Provides a subtle bite that enhances the other flavors
- Fresh herbs: Rosemary and thyme infuse the glaze with aromatic compounds
- Garlic: Adds essential aromatic notes that complement the pork perfectly
- Olive oil: Helps create a beautiful sear on the outside of the chops
- Salt and pepper: The basic seasoning that enhances all other flavors
Step-by-Step Instructions
- Prepare the Glaze:
- Combine maple syrup, balsamic vinegar, beef broth, Dijon mustard, garlic, rosemary, and thyme in a small saucepan. Heat over medium until it reaches a gentle boil, then reduce for about 3 minutes until slightly thickened. The glaze should coat the back of a spoon but still pour easily. Set aside while you prepare the pork.
- Preheat the Skillet:
- Place your cast iron skillet in the oven and preheat to 400°F. This crucial step ensures even cooking and helps achieve an excellent sear. Allow at least 10 minutes for the skillet to become thoroughly heated.
- Prepare the Pork Chops:
- Pat the chops completely dry with paper towels to remove excess moisture. This step is essential for achieving a proper sear. Rub each chop with olive oil and season generously with salt and pepper on both sides, pressing the seasonings into the meat.
- Sear the Chops:
- Carefully remove the hot skillet from the oven and place it over medium high heat on the stovetop. Place the chops in the skillet where they should sizzle immediately upon contact. Allow them to sear undisturbed for 2 to 3 minutes until a golden brown crust forms, then brush the top side with the prepared glaze.
- Finish in the Oven:
- Flip the pork chops using tongs, brush the newly exposed side with glaze, and transfer the skillet directly to the preheated oven. Bake until the internal temperature reaches 140°F, approximately 5 to 8 minutes depending on thickness. This temperature allows for carryover cooking during rest time.
- Rest Before Serving:
- Transfer the finished pork chops to a plate and tent loosely with aluminum foil. Allow them to rest for 5 minutes to allow juices to redistribute throughout the meat. This prevents dryness and ensures perfectly juicy chops.
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The first time I made this recipe, I accidentally left the herbs in the glaze when serving. My family loved the intense flavor boost from the bits of rosemary and thyme that clung to the meat, so now I intentionally leave them in rather than straining the glaze before serving.
Making the Perfect Glaze
The maple balsamic glaze is truly the star of this dish. For the best results, use real maple syrup rather than pancake syrup, which contains corn syrup and artificial flavors. The reduction process concentrates the flavors and creates a syrupy consistency that clings beautifully to the pork chops. If you find your glaze too thin after reducing, continue cooking for another minute or two. Conversely, if it becomes too thick, simply stir in a teaspoon of water or broth to reach the desired consistency.
Temperature Matters
The difference between dry, tough pork chops and juicy, tender ones often comes down to internal temperature. Modern pork is safe to eat at 145°F after resting, which leaves the meat slightly pink in the center and incredibly juicy. If you prefer your pork more well done, you can cook to 150°F, but be careful not to exceed this temperature as the meat will quickly dry out. I recommend investing in an instant read thermometer for perfect results every time.
Serving Suggestions
These glazed pork chops pair beautifully with creamy mashed potatoes, which provide the perfect canvas for any extra glaze. For a complete meal, add a simple green vegetable like roasted Brussels sprouts or steamed broccoli. The sweet tangy flavors in the glaze also complement roasted sweet potatoes or a wild rice pilaf. For a special touch, drizzle extra glaze over everything on the plate just before serving.
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This dish makes any evening feel special with minimal effort—your family will love it!
Frequently Asked Questions
- → How do I know when pork chops are done cooking?
Pork chops are properly cooked when they reach an internal temperature of 140°F (60°C) when measured with a meat thermometer. After resting under foil for 5 minutes, the temperature will rise to the safe 145°F (63°C), resulting in juicy, slightly pink meat in the center.
- → Can I use boneless pork chops instead?
Yes, boneless pork chops can be substituted, but they cook faster than bone-in chops. Reduce the oven time by 1-2 minutes and check temperature earlier to prevent overcooking. Bone-in chops typically provide more flavor and help prevent the meat from drying out.
- → What sides pair well with maple balsamic pork chops?
These pork chops pair beautifully with roasted root vegetables, mashed potatoes, wild rice, or a crisp apple salad. The sweet-tangy glaze complements earthy or starchy sides, while a green vegetable like roasted Brussels sprouts or steamed asparagus adds color and balance.
- → Can I make the glaze ahead of time?
Yes, the maple balsamic glaze can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Gently reheat before using. Making it ahead allows the flavors to meld together even more, potentially enhancing the final dish.
- → Why is resting the pork chops important?
Resting pork chops under foil for 5 minutes after cooking allows the juices to redistribute throughout the meat instead of running out when cut. This results in juicier, more tender pork chops and gives the meat time to finish cooking through residual heat.
- → Can I substitute the fresh herbs with dried herbs?
Yes, you can substitute dried herbs if fresh aren't available. Use about 1/2 teaspoon dried rosemary and 1/2 teaspoon dried thyme. Dried herbs have more concentrated flavor, so use roughly one-third the amount of fresh herbs called for in the recipe.