Maple-Dijon Pork Chops Recipe

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
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Updated on 12/22/21
Maple-Dijon Pork Chops
Sabrina S. Baksh
Prep: 12 mins
Cook: 20 mins
Total: 32 mins
Servings: 4 servings
Yield: 4 pork chops
Nutrition Facts (per serving)
6275 Calories
383g Fat
30g Carbs
632g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 6275
% Daily Value*
Total Fat 383g 491%
Saturated Fat 147g 737%
Cholesterol 1753mg 584%
Sodium 2535mg 110%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 4%
Total Sugars 25g
Protein 632g
Vitamin C 10mg 48%
Calcium 186mg 14%
Iron 23mg 127%
Potassium 9431mg 201%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These maple dijon pork chops are a quick and delicious option for weeknight grilling. Not only are these pork chops flavorful, but the glaze contains only three ingredients, most of which you probably have in your pantry. The pork chops are first grilled with seasonings, and then the maple glaze is brushed on for the last couple of minutes, making a tasty, tangy, and sweet caramelized coating. You can garnish with chopped tarragon or parsley leaves as we do in this recipe for a finishing touch if you desire. So, if you're looking for a new recipe, give these sweet and savory chops a try. 

Get bone-in pork rib chops that are about 1-inch thick. We use bone-in chops for this recipe as the bones help keep the moisture in and provide more flavor, with the end result being a juicier, tender pork chop. 

Serve these maple mustard pork chops with creamy mashed potatoes, or classic macaroni and cheese, along with a side of glazed carrots or your favorite vegetables. 

Ingredients

  • 4 bone-in pork rib chops, about 1-inch thick

  • 2 tablespoons chopped fresh tarragon leaves, or flat-leaf parsley, for garnish

For Rub:

  • 2 teaspoons sea salt

  • 2 teaspoons onion powder

  • 1 teaspoon marjoram

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 teaspoon garlic powder

  • 1/2 teaspoon herbes de Provence, optional

For Glaze:

  • 1/2 cup real maple syrup

  • 1/4 cup Dijon mustard

  • 1 tablespoon olive oil

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the grill for high heat. In a small bowl, combine the maple syrup with Dijon mustard and olive oil. Set aside.

  3. Combine salt, onion, and garlic powder, marjoram, pepper, and herbes de provence (if using) and evenly pat onto both sides of pork chops. Place onto grill and cook for 15 minutes, turning occasionally.

  4. During the last 3 to 4 minutes of cooking, brush on maple glaze. Cook for 1 minute, turn and repeat the process. (Make sure to keep a close eye during this phase as the sugar content in maple syrup can cause flare-ups.)

  5. Once chops are cooked through, remove from heat and place onto a platter. Let rest for 5 minutes and garnish with chopped tarragon or parsley leaves.

Tips

  • When brushing the maple glaze on the pork chops, watch for grill flare-ups.
  • After cooking, remember to let the pork chops rest for 5 minutes before serving. This will allow the juices to settle within the meat, allowing for a juicy and tender chop.
  • Pork is cooked when it reaches an internal temperature of 145 F, which is the FDA-recommended minimum safe temperature for all pork cuts. Check with an instant-read thermometer to ensure the pork chops are cooked.

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