Maple Balsamic Glazed Pork Chops


Tender, juicy, bone-in glazed pork chops are seared and coated in a lip-smacking maple balsamic vinegar sauce.  Perfect for a weeknight dinner, or a party!


These maple balsamic glazed pork chops are ready in LESS than 30 minutes, which makes them perfect for a quick weeknight dinner!  They’re also fancy and gourmet tasting enough to serve to guests!

This post is sponsored by the Ohio Pork Council.  As always, all opinions here are my own.

Maple Balsamic Glazed Pork Chops | Tender, juicy, bone-in glazed pork chops are seared and coated in a lip-smacking maple balsamic vinegar sauce! | http://thechunkychef.com

Now that the holidays are approaching, (so quickly!!), I think it’s important to have a great arsenal of amazing meals that you can get on the table quickly and with minimal effort.  After all, with all the meal prep, menus, or travel plans that come with the holidays and family, who wants to spend hours cooking a dinner?  Not me!

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Even though these pork chops are bone-in, they still cook pretty quickly.  I do highly recommend using the bone-in pork chops for this recipe… boneless might be a tad more convenient, but there’s much more flavor in the bone-in chops 🙂

Maple Balsamic Glazed Pork Chops | Tender, juicy, bone-in glazed pork chops are seared and coated in a lip-smacking maple balsamic vinegar sauce! | http://thechunkychef.com

For the pictures, I used 2 chops for the presentation, but use as many chops as you can comfortably fit into your skillet.

Maple Balsamic Glazed Pork Chops | Tender, juicy, bone-in glazed pork chops are seared and coated in a lip-smacking maple balsamic vinegar sauce! | http://thechunkychef.com

The flavor of this maple balsamic glaze is to die for!  Slightly sweet, slightly tangy, and savory all combined in one glorious glaze that compliments the mild pork flavor so perfectly.

You could even make the glaze up beforehand and keep it refrigerated in an airtight container, which would make this an even QUICKER meal!

If you did happen to have some extra time, you could toss the pork chops in a quick brine, even for 30 minutes.  It will impart some extra flavor and juiciness… but isn’t necessary for a perfectly cooked pork chop.

Tips For a Perfectly Cooked Pork Chop:

  • Use bone-in pork chops, the thicker the better
  • Preheat a cast iron skillet in the oven as it comes up to temperature
  • Place skillet on a burner over medium high heat so you can sear the chops to golden brown perfection on side 1
  • Flip over to side 2 and slide skillet into hot oven to finish off cooking the gentle way
  • Pull the skillet from the oven when the pork is at 140 degrees F, then remove chops to a plate
  • Cover and let the chops rest for 5 minutes – this will allow the juices to redistribute in the meat

Maple Balsamic Glazed Pork Chops | Tender, juicy, bone-in glazed pork chops are seared and coated in a lip-smacking maple balsamic vinegar sauce! | http://thechunkychef.com

Give these maple balsamic glazed pork chops a try, and soon!  I know you’ll love them!

My family loves these side dishes to go with these glazed pork chops:


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Maple Balsamic Glazed Pork Chops | Tender, juicy, bone-in glazed pork chops are seared and coated in a lip-smacking maple balsamic vinegar sauce! | http://thechunkychef.com
Print
3.84 from 25 votes
4 servings
Maple Balsamic Glazed Pork Chops
Prep Time
5 mins
Cook Time
9 mins
Total Time
14 mins
 

Tender, juicy, bone-in glazed pork chops are seared and coated in a lip-smacking maple balsamic vinegar sauce. Perfect for a weeknight dinner, or a party!

Calories: 168 kcal
Author: The Chunky Chef
Ingredients
PORK CHOPS:
  • 4 bone-in, center cut pork chops
  • olive oil
  • salt and pepper to taste
MAPLE BALSAMIC GLAZE:
  • 1/4 cup maple syrup
  • 3-4 Tbsp balsamic vinegar
  • 2 Tbsp beef broth
  • 1 1/2 tsp Dijon mustard
  • 1 clove garlic smashed
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • salt and pepper to taste
Instructions
MAKE THE GLAZE:
  1. In a small saucepan, combine all glaze ingredients.  Heat over MED heat until it reaches a low boil.  Cook until sauce reduces down, about 3 minutes, stirring occasionally.  Set aside.

COOK THE PORK CHOPS:
  1. Place cast iron skillet in oven and preheat oven to 400 degrees F.

  2. Pat chops dry with a paper towel, then rub with olive oil and sprinkle with salt and pepper.

  3. Remove skillet from oven and place on burner over MED-HIGH heat.  Place chops in the skillet, you should hear them sizzle immediately.  Let cook 2-3 minutes to sear.  Brush pork with glaze.

  4. Flip pork chops over, brush the other side with the glaze, and transfer skillet back to the hot oven.  Bake until a thermometer inserted into the center reads 140 degrees F (about 5-8 minutes, depending on the thickness of your pork chops).

  5. Transfer pork chops to a plate, tent loosely with aluminum foil and let rest for 5 minutes.

  6. Serve pork chops with a bit of the glaze drizzled over the top if desired.

Recipe Notes

 

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Maple Balsamic Glazed Pork Chops | Tender, juicy, bone-in glazed pork chops are seared and coated in a lip-smacking maple balsamic vinegar sauce! | http://thechunkychef.com

Maple Balsamic Glazed Pork Chops | Tender, juicy, bone-in glazed pork chops are seared and coated in a lip-smacking maple balsamic vinegar sauce! | http://thechunkychef.com

 

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30 comments on “Maple Balsamic Glazed Pork Chops”

  1. You had me at 30 minute dinner, then again at lip smacking maple balsamic vinegar sauce! I want these pork chops for dinner!

  2. These pork chops look so tender and juicy and that maple balsamic sauce sounds absolutely delicious!

  3. Wow. They look absolutely delicious!

  4. These are some great looking chops!

  5. Pork chops have seriously NEVER looked so good!

  6. Wow this looks terrific. I need to make this soon. Seems super easy too!

  7. Thats what I call a perfect comfort plate

  8. My sister is coming to visit next week, and I have two omaha steak pork chops in my freezer from a christmas gift. I think this pork chop recipe is exactly what I should make! Im going to pair it with caramelized onion horseradish mashed red potatoes, and sautéed Brussel sprouts topped with a sicilian lemon white balsamic. Should be tasty!!

  9. I would love to try this recipe, but I do not have a cast iron skillet. Will it come out the same with a regular pan? Any suggestions? Thanks in advance! 🙂

    • Hi Tori 🙂 You can use any oven-safe pan you want 🙂 If you don’t have an oven safe pan, when you preheat your oven, add a rimmed baking sheet and let it heat as the oven does. Go ahead and sear the pork chops in your skillet, then add them to the hot baking sheet and cook as directed 🙂 That should give you a similar result!

  10. Thank you for the quick response!! Can’t wait to try!

  11. This is SO YUMMY!! Very robust and extremely flavorful. Definitely save some of the sauce for dipping! My new favorite pork chop recipe!

  12. That was THE.BEST. pork chop I have ever had. I doubled the glaze because I love really saucy stuff, and pork sometimes dries out. Though that was NOT the case. This pork was sooo juicy! My tip is.. to make for an easy clean up, remove the chops from the pan and cover with foil to rest and deglaze the pan with cheap white wine.

  13. Hey! Do you think it would be ok to use honey instead of the maple syrup? I could of sworn I had some but I don’t and I’m in a hurry and have no time to stop by the store. Thank you!

    • Hi Whitney 🙂 I’ve never tried it with honey instead of syrup, but I think it should turn out just fine. The flavor will be a bit different, so I’d love to hear how it turns out!

  14. I forgot to take a picture, however it was very delicious. I will make this recipe again.

  15. These look amazing. I’m making this tonight and will let you know how we liked it. Thank you for sharing this recipe.

  16. A very easy dinner to put together. The chops where tender & the Balsamic glaze was very flavorful. Thank you for sharing this recipe.

  17. I have two different types of Balsamic Vineger. One that’s bittersweet light and tangy flavor and the other one is balanced fruity and intense flavor. Which one would u recommend?

  18. I made this recipe and was blown away at how tender and juicy the pork chops were. I would love to see your suggestions for sides to accompany your recipes.

  19. I modified this recipe. I added some shallots to the glaze. Before putting in the oven I poured the remains glaze, the rest of the shallots, and a cup of white wine in the pan. Chops were delicious and sweet.

  20. This was amazing! We added some sliced mushrooms and chopped onions to the top (which were cooked separately with mead) and everything turned out soooo good! Not too sweet either. Everyone loved it; even our picky eaters. Will definitely do this again!

  21. Thanks Amanda,
    I made these for dinner. Delicious and tender. I did brine them before cooking. My son said it was the best pork chop he’d ever had.

  22. Hi,

    When makeing the glaze you send put in a sprig, did you mean the whole sprig or to take the leaves off the sprig?

  23. These were fabulous. I brined ahead of time which I definitely recommend. Also I grilled them. Everyone loved them. My new go to for company.