Entree: Canada – Central Culinary Region – Maple-Glazed Pork Chops (Pan-seared bone-in pork chops finished with a sweet and tangy maple syrup glaze)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 5 min

Total 30 min

Ingredients

- 4 bone-in pork chops, approx. 6 oz (170 g) each
- 1 tbsp (15 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1/2 cup (120 ml) pure maple syrup
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) apple cider vinegar
- 2 tbsp (25 g) brown sugar, packed
- 3 cloves garlic, minced
- 1 tsp (1 g) fresh thyme leaves, chopped (or 1/2 tsp dried)
- 1/2 tsp (3 g) kosher salt, adjust to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/4 tsp (0.5 g) smoked paprika (optional)
- 1 tsp (5 ml) lemon juice (optional, to brighten glaze)
- Fresh thyme or rosemary sprigs for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Pat pork chops dry and season both sides with salt, pepper, and smoked paprika if using.
2. Heat olive oil in a large ovenproof skillet over medium-high heat until shimmering. Add pork chops and sear 3–4 minutes per side until deeply browned. Transfer chops to a plate.
3. Reduce heat to medium and add butter to the skillet. When melted, add minced garlic and chopped thyme; cook 30–45 seconds until fragrant but not browned.
4. Stir in maple syrup, Dijon mustard, apple cider vinegar, and brown sugar. Cook 1–2 minutes, stirring, until the glaze is smooth and begins to thicken. Stir in lemon juice if using.
5. Return pork chops to the skillet, spooning glaze over the tops. Transfer the skillet to the preheated oven and bake 6–8 minutes for medium (internal temp ~145°F / 63°C), or longer to desired doneness.
6. Remove skillet from oven and baste chops with the pan glaze. Let rest 5 minutes. Spoon remaining glaze over chops, garnish with fresh thyme or rosemary, and serve.