Maple Glazed Pork Chops

Maple Glazed Pork Chops
Maple Glazed Pork Chops. Diana Rattray
  • Total: 35 mins
  • Prep: 5 mins
  • Cook: 30 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
524 Calories
28g Fat
20g Carbs
44g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 524
% Daily Value*
Total Fat 28g 36%
Saturated Fat 8g 42%
Cholesterol 134mg 45%
Sodium 317mg 14%
Total Carbohydrate 20g 7%
Dietary Fiber 0g 1%
Protein 44g
Calcium 83mg 6%
*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.)

Serve these tasty pork chops with sweet potatoes or mashed potatoes and peas or green beans. The simple, tangy maple glaze flavors the pork chops perfectly.

I used Creole mustard in the recipe but a spicy brown or whole grain mustard may be substituted. 

The preparation is simple, with very little hands-on work required. 


  • 1 to 2 tablespoons peanut oil (or extra-virgin olive oil)
  • 4 loin pork chops on the bone
  • Dash kosher salt
  • Dash freshly ground black pepper
  • garlic powder
  • 1/3 cup pure maple syrup (darkest grade)
  • 1/3 cup chicken broth (low sodium or no sodium)
  • 2 tablespoons Creole mustard*
  • 2 teaspoons cider vinegar (or balsamic vinegar)

Steps to Make It

  1. Heat the peanut oil or olive oil in a large skillet over medium-high heat.

  2. Rinse the pork chops and pat dry. Sprinkle the chops with kosher salt and freshly ground black pepper.

  3.  Arrange the chops in the hot oil in the skillet. Cook the pork chops for about 2 to 3 minutes on each side, or until nicely browned.

  4. Whisk together remaining ingredients and add to the skillet. Reduce heat to medium-low, cover the pan, and simmer for 10 minutes.

  5. Remove the cover and simmer for about 15 to 20 minutes longer, or until the liquids are reduced and syrupy and the pork chops are glazed.

  6. Serve the pork chops with hot cooked rice or roasted potatoes. Steamed broccoli, green beans, or peas are all excellent choices for side vegetables.

*Substitute a good quality whole grain mustard for the Creole mustard.


  • Before adding the pork chops to the skillet, saute about 1/2 cup of sliced onions. Remove the onions from the skillet and brown the chops as directed. Add the onions back to the skillet along with the sauce mixture.

You Might Also Like