Maple Glazed Pork Chops
Ingredients
- 4 pork chops (about 8 oz. each)
- 2 tbsp. peanut oil
- 6 tbsp. real maple syrup (none of that pancake imposter nonsense)
- 4 tbsp. apple cider vinegar
- 3 tbsp. Dijon mustard
- 1/4 tsp. dried thyme
- 1/4 tsp. Saigon cinnamon
Instructions
- Dry and Season – Pat those pork chops dry like they just got out of the shower. Season generously with salt and pepper. They’re the stars of the show, so give them a proper send-off into the pan.
- Heat Things Up – Grab your favorite skillet and heat the peanut oil over medium-high heat. Wait until it starts to shimmer like it’s auditioning for a cooking show and just barely begins to smoke. It’s ready for the chops!
- Sear the First Side – Lay the pork chops in the pan like you’re placing tiles on a mosaic. Sear them for 5 minutes on the first side without moving them. No poking or flipping! Let them develop that glorious golden crust.
- Flip and Lower the Heat – After their 5-minute debut, flip the chops and lower the heat to medium. Cook for another 5 to 10 minutes, depending on how thick your chops are. You’re aiming for juicy, not hockey pucks. Use a meat thermometer if you’re feeling fancy (145°F for perfectly cooked pork).
- Mix the Magic Sauce – While the chops are doing their thing, whisk together the maple syrup, cider vinegar, Dijon mustard, thyme, and cinnamon. This sauce is the VIP guest here, so make it count.
- Rest and Cover – When the chops are done, move them to a plate and tent them with foil. They need a little rest after all that hard work. Trust me, the resting time makes them juicier.
- Pan Sauce Time – Reduce the heat to a simmer and pour your maple mixture into the skillet. Stir constantly, scraping up all the glorious brown bits (aka fond) from the bottom of the pan. This is where the flavor lives, so don’t skimp on the stirring.
- Coat and Serve – Return the chops (and any juices that escaped) to the pan. Give them a good toss in the sauce until they’re all glossy and irresistible.
- Plate and Wow – Serve immediately. Be ready for the inevitable “What’s your secret?” questions. Just smile and say, “It’s the maple, baby.”