Tender, juicy, bone-in glazed pork chops are seared and coated in a lip-smacking maple balsamic vinegar sauce. Â 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! Â They’re also fancy and gourmet tasting enough to serve to guests!
This post is sponsored by the Ohio Pork Council. Â As always, all opinions here are my own.
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. Â
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?
Even though these pork chops are bone-in, they still cook pretty quickly. Â 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.
For the pictures, I used 2 chops for the presentation, but use as many chops as you can comfortably fit into your skillet.
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
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:
- Spicy Bourbon Glazed Carrots
- Cheesy Brussels sprouts with Bacon
- Garlic Parmesan Cheesy Scalloped Potatoes
- Mom’s Famous Corn Pudding
- Horseradish Mashed Potatoes with Caramelized Onions
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
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:
- 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:
- Place cast iron skillet in oven and preheat oven to 400 degrees F.
- Pat chops dry with a paper towel, then rub with olive oil and sprinkle with salt and pepper.
- 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.
- 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).
- Transfer pork chops to a plate, tent loosely with aluminum foil and let rest for 5 minutes.
- Serve pork chops with a bit of the glaze drizzled over the top if desired.
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Chef Tips
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Mackenzie Slaney says
Hey there I was just wondering would you be able to use something else other than a cast iron skillet I don’t own one and I’ve been wanting to try a new way of cooking pork chops
The Chunky Chef says
If you have any oven-safe skillet, you could use that. But if you don’t have any skillets that can safely go in your oven, you can definitely still make this recipe 🙂 Just sear the pork chops in whichever skillet you like best, then transfer them to an oven-safe baking dish for the remainder of the recipe.
Karen Luke says
Glaze was very good. My husband and I enjoyed them. Thank you, will make this recipe again.
Scarlett says
This is my go to pork chop meal! Amazingly delicious!
Cassaundra says
I’m so excited to try this recipe this week! I did read that you can make the glaze ahead of time. Do I still cook it before hand and how long is it good for in the fridge?
Amanda says
I would make it as directed in the “make the glaze” step, then cool and refrigerate. I would estimate it would stay good about a week. I wouldn’t heat it back up, but let it sit on the counter while you get dinner started, so it won’t be super cold when you brush it on the pork 🙂
Lora Deanne says
Used the recipe exactly and oh my was it perfect! Thank you for the courage to post your work. This was really great, so easy and my husband loved it!
sylvie says
can I cook it on the bbq ?
Amanda says
Absolutely 🙂
Gracious says
What should I use for brining?
Amanda says
We like to use a simple one like this https://www.thekitchn.com/cooking-tip-make-a-quick-brine-for-perfect-pork-chops-cooking-tips-from-the-kitchn-79095
Linda Baugh says
I fixed for 1st time tonight with rice. The pork chops were moist and delicious. I was worried the maple syrup would make them too sweet, but the sauce was perfect with the balsamic vinegar and Dijon mustard.
Debby says
Love this recipe! Best pork chops we’ve had in years! Good job!
Sharon Smith says
Love it,
Joseph P says
Excellent
Erin says
Very delicious and fast! I added a bit of dark brown sugar. Start to finish only 15 minutes!
Jean says
These pork chops are superb! I brined beautiful 2 inch thick bone in loin chops then cooked them using this recipe. Husband said they are the best pork chops he has ever had!
d4v1d says
This was absolutely terrific. I had a half apple that I sliced and carmelized in the pan with the pork, but truthfully, it didn’t add much!
Barb Banks says
I was looking for a new way to cook pork chops. Â This was delicious! Â Will definitely cook this again. Thank you!
Kate says
Looks delicious! Would these work in a crockpot? If so, any recommendations?
The Chunky Chef says
I’ve never tested the recipe that way, so I can’t say for certain if that would work or not.
Kathy Stanford says
This is delicious! I didn’t have any broth, so I used 2 T. bourbon instead. I’ll definitely be making this again!
Tanya says
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.Â
anne colucci says
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?
The Chunky Chef says
Hi Anne 🙂 I throw in the whole sprig, that way it seasons the whole sauce without bits of herbs. Just remove the cooked sprigs when ready to serve 🙂
Patricia Thompson says
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.