Maple Dijon Pork Chops - Super Tasty Recipes

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Prep Time:10

Cook Time:30

Total Time:40

Ingredients

4 boneless pork chops about 1 inch thick
2 tbsp of olive oil
⅓ cup of maple syrup
2 tbsp of Dijon mustard
1 tbsp of apple cider vinegar
2 cloves of garlic minced
1 tsp of garlic salt
1 tsp of onion powder
½ tsp of red pepper flakes

Instructions

Step 1: Heat the Oven and Prep the Baking Dish - Set your oven to 400°F so it is hot and ready when the pork chops are finished browning. Lightly coat an 8 by 8 inch baking dish with nonstick cooking spray, then set it near the stove. Keeping the baking dish close makes the transfer easy once the pork chops come out of the skillet, and it keeps you from juggling hot pans while dinner is moving along.
Step 2: Sear the Pork Chops - Warm the olive oil in a large skillet over medium high heat. Once the oil is shimmering, add the pork chops in a single layer. Let them cook for about 2 to 3 minutes on the first side, then turn them over and cook for another 2 to 3 minutes. You are not trying to cook the pork all the way through here. This quick sear gives the outside a little color and builds that deeper savory flavor that makes a simple baked pork chop taste special. Move the browned pork chops into your prepared baking dish, arranging them in one even layer.
Step 3: Whisk Together the Maple Dijon Sauce - In a medium bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, minced garlic, garlic salt, onion powder, and red pepper flakes. Give it a good stir until the mustard is fully blended into the maple syrup and the sauce looks smooth. Take a second to smell it before you pour it over the pork. It has that sweet maple scent first, then the sharp mustard and garlic come through behind it. This sauce is doing most of the heavy lifting in the recipe, so make sure every bit gets mixed together well.
Step 4: Coat the Pork in Sauce - Pour the maple Dijon sauce all over the seared pork chops. Use a spoon to nudge some sauce over the tops if needed, making sure each chop gets a good coating. The pork will finish cooking in the sauce, and the juices from the meat will mingle with the maple and mustard as everything bakes. Do not worry if the sauce looks loose at this point. It will reduce slightly in the oven and become richer around the edges of the dish. That is exactly what you want, especially if mashed potatoes are waiting nearby.
Step 5: Bake Until Tender and Juicy - Bake the pork chops uncovered for about 18 minutes, or until the thickest part of each chop reaches 145°F on an instant read thermometer. Pork chops can go from juicy to dry quickly, so a thermometer is your best friend here. Once they reach temperature, pull the dish from the oven and let the pork chops rest for a few minutes. This gives the juices time to settle back into the meat instead of running out onto the plate. The result is pork that cuts easily with a fork and stays tender all the way through.
Step 6: Spoon Over the Pan Sauce - Right before serving, spoon the warm maple Dijon sauce from the baking dish over each pork chop. Be generous with it. That sauce has picked up all the savory goodness from the pork, and it is too good to leave behind. Set the pork chops on a plate with your favorite sides, then drizzle a little extra sauce over the potatoes or vegetables. This is the moment when a simple weeknight dinner starts feeling like something people will remember.

Notes

Substitutions

Boneless pork chops: You can use bone in pork chops, but they may need a few extra minutes in the oven, so always check the internal temperature.
Olive oil: Avocado oil or vegetable oil will also work well for searing the pork chops.
Maple syrup: Honey can stand in for maple syrup when needed, though the finished sauce will have a different flavor and a slightly thicker sweetness.
Dijon mustard: Whole grain mustard works nicely if you enjoy visible mustard seeds and a little more texture in the sauce.
Apple cider vinegar: White wine vinegar can be used in a pinch, though apple cider vinegar gives the dish its best fall inspired flavor.
Red pepper flakes: Leave them out for a completely mild sauce, especially when you are cooking for little ones who do not enjoy heat.

Variations

Add fresh herbs: Sprinkle chopped rosemary, thyme, or parsley over the pork chops before serving for a fresh finish.
Make it extra cozy: Add thin apple slices to the baking dish before the pork goes into the oven for a sweet, tender fall touch.
Use chicken instead: Boneless chicken thighs work well with this maple Dijon sauce and make a great alternative when that is what you have on hand.
Turn up the heat: Add a pinch of cayenne pepper or extra red pepper flakes for a sauce with more warmth.
Add vegetables to the dish: Nestle small Brussels sprouts or chunks of sweet potato around the pork chops, though you may need a larger baking dish so everything has room to roast.

Tips and Tricks

Choose thick pork chops: Pork chops that are about 1 inch thick are less likely to dry out and give you the juiciest result.
Do not skip the sear: A few minutes in the skillet creates a richer flavor and gives the pork chops a better finished texture.
Use real maple syrup: Pancake syrup can taste overly sweet and artificial here, while real maple syrup gives the sauce a deeper, more balanced flavor.
Check the temperature early: Start checking around the 16 minute mark because oven temperatures and pork chop thickness can vary.
Let the meat rest: A short rest after baking makes a noticeable difference in how tender and juicy the pork chops stay.
Save every drop of sauce: Spoon it over mashed potatoes, roasted sweet potatoes, rice, or green beans because it brings the whole plate together.

Serving Ideas

Creamy mashed potatoes: The soft potatoes catch every bit of the maple Dijon pan sauce and turn this into full comfort food.
Roasted sweet potatoes: Their natural sweetness plays especially well with the tangy mustard and maple flavors.
Simple green beans: Steamed, sautéed, or roasted green beans add a fresh, crisp side that balances the rich pork.
Buttered rice: Rice is a great choice when you want something easy that will soak up the sauce without much extra work.
Warm dinner rolls: Put a basket on the table because somebody is going to want to swipe up every last bit of sauce.
Crisp apple salad: A simple salad with apples, greens, and a light vinaigrette adds a bright contrast to the warm pork chops.

Storage and Make Ahead Tips

Refrigerate leftovers: Store cooled pork chops and sauce in an airtight container in the refrigerator for 2 to 3 days.
Keep the sauce with the pork: Storing the pork chops in their sauce helps them stay moist and flavorful when you reheat them.
Reheat gently: Warm leftovers in a covered baking dish at 325°F until heated through, adding a spoonful of water or broth if the sauce has thickened too much.
Use the microwave carefully: Reheat a pork chop with some sauce in short intervals, covering it loosely so it does not dry out.
Make the sauce ahead: Whisk the maple Dijon sauce up to one day in advance and keep it covered in the refrigerator until dinner time.
Freeze with care: You can freeze cooked pork chops with the sauce for up to 2 months, though the texture is best when enjoyed fresh or refrigerated.

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Servings: servings