Maple-Dijon Pork Chops
Maple-Dijon Pork Chops are proof that a great dinner doesn’t need a long ingredient list or hours in the kitchen. You probably have most of what you need in your pantry already: a few dried herbs and spices, real maple syrup, Dijon mustard, and olive oil. That’s pretty much it! The pork chops get a savory rub, then a sweet-and-tangy maple-Dijon glaze that caramelizes on the grill. The result is juicy, flavorful pork with just the right combination of sweet, savory, and a little tang.
I especially like recipes like this for busy weeknights when I want something delicious but don’t want to make a production out of dinner. These chops are ready in about 30 minutes, and the glaze comes together in minutes. Add a simple salad or roasted vegetables, and you’ve got dinner handled. Sound good? Let’s fire up the grill (or oven)!
Start by mixing the maple syrup, Dijon mustard, and olive oil in a small bowl. That’s your glaze, and it couldn’t be easier. In another bowl, combine the salt, onion powder, marjoram, black pepper, garlic powder, and optional herbes de Provence. Rub the mixture evenly over both sides of the pork chops.
Place the chops on a hot grill and cook, turning occasionally, until they’re nearly done. During the last few minutes, brush them generously with the maple-Dijon glaze. Turn the chops and brush the other side, too. Keep a close eye on them at this stage because the maple syrup can cause flare-ups as it caramelizes.
Cook the pork to an internal temperature of 145°F, then transfer the chops to a platter and let them rest for 5 minutes. Finish with freshly chopped tarragon or parsley for a pop of color and freshness.
No grill? No problem! You can sear the chops in a little olive oil and finish them in a 400°F oven, brushing them with the glaze as directed. Either way, you’ll have juicy pork chops with a lovely caramelized coating and very little cleanup. Now that’s my kind of weeknight dinner!
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Maple-Dijon Pork Chops
Makes: 4 servings
Prep Time: 12 minutes
Cook Time: 15 minutes
Total Time: 27 minutes
Ingredients
- 4 bone-in pork rib chops (about 1-inch thick)
For Rub:
- 2 tsp sea salt
- 2 tsp onion powder
- 1 tsp marjoram
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/2 tsp herbes de Provence (optional)
For Glaze:
- 1/4 cup real maple syrup
- 2 tbsp Dijon mustard
- 2 tsp olive oil
Garnish:
- 2 tablespoons/30 mL fresh tarragon leaves (or flat leaf parsley), chopped
Instructions
Preheat grill for high heat. In a small bowl, combine maple syrup with mustard and olive oil. Set aside.
Assemble rub ingredients and evenly pat onto both sides of pork chops. Place onto grill and cook for 8-12 minutes, turning occasionally. The internal temperature of the chop should be 145°F.
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 the maple syrup can cause flare-ups.)
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.Serve and enjoy!
Chef’s Note:
- If it’s not grilling season, you can always sear the pork chops in a bit of olive oil. Then put the glaze on them and roast in the oven at 400°F until you reach an internal temperature of 145°F, approximately 12 minutes for a 1-inch chop.
Recipe adapted from Spruce Eats
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