Thick-cut pork chops with a sweet and tangy maple-Dijon glaze that caramelizes beautifully. This Canadian-inspired dish delivers comfort food satisfaction with elegant presentation.
Recipe Details
Ingredients
- 4 pieces (2.5cm thick) bone-in pork chops
- 80ml pure maple syrup
- 45ml Dijon mustard
- 30ml apple cider vinegar
- 15ml fresh thyme leaves
Instructions
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Remove 4 pieces (2.5cm thick) bone-in pork chops from refrigerator 20 minutes before cooking to bring to room temperature. Pat dry and season generously with salt and pepper on both sides.
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In a small bowl, whisk together 80ml pure maple syrup, 45ml Dijon mustard, and 30ml apple cider vinegar until smooth. Set aside half for serving.
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Heat a large oven-safe skillet over medium-high heat with a drizzle of oil. Sear pork chops for 3-4 minutes per side until golden brown.
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Reduce heat to medium-low. Brush the pork chops with half the maple-Dijon mixture and sprinkle with 15ml fresh thyme leaves.
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Continue cooking, flipping once and brushing with more glaze, for 10-12 minutes total or until internal temperature reaches 63°C (145°F).
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Remove from heat and let rest for 5 minutes. The temperature will rise to 65°C (150°F). Drizzle with reserved glaze before serving.
Tips
Chop Selection: Choose chops with good marbling for best flavor and juiciness. Bone-in chops stay moister than boneless during cooking.
Temperature Matters: Don't overcook! Modern pork is safe at 63°C (145°F) with a 3-minute rest. It should be slightly pink in the center.
Glaze Consistency: If glaze gets too thick during cooking, add a splash of water. For thicker glaze, simmer the reserved portion for 2-3 minutes.
Serving Suggestions: Pair with roasted root vegetables, mashed sweet potatoes, or sautéed apples. A simple arugula salad provides nice contrast.
Make-Ahead: Mix the glaze up to 3 days ahead and refrigerate. Bring to room temperature before using.
Storage: Leftover pork chops keep for 3 days refrigerated. Reheat gently in a covered skillet with a splash of water to prevent drying.