Maple-Mustard Glazed Pork Chops
This recipe delivers flavorful boneless pork loin chops glazed with a sweet and tangy maple-mustard sauce. The chops are seasoned with a savory spice rub, seared to perfection, and then finished in the oven, ensuring a juicy interior and a delicious crust.
Equipment
- 1 Large Oven-Safe Skillet Essential for searing and finishing in the oven.
- 2 Small Mixing Bowls One for the rub, one for the glaze.
- 1 Whisk For combining glaze ingredients.
- 1 Measuring Spoons Set For accurate spice and liquid measurements.
- 1 Tongs For safely handling hot pork chops.
Ingredients
Main
- 0.25 cup lightly packed brown sugar
- 1 tablespoon fresh-ground black pepper
- 0.5 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 4 6 ounce boneless pork loin chops
- 0.25 cup pure maple syrup
- 2 tablespoons spicy brown mustard
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, combine brown sugar, black pepper, salt, onion powder, and paprika to create the spice rub.
- Pat the pork chops thoroughly dry with paper towels, then generously coat both sides of each chop with the prepared spice rub.
- Heat a large, oven-safe skillet over medium-high heat.
- Once hot, carefully place the seasoned pork chops in the skillet and sear for 2-3 minutes per side until a golden-brown crust forms.
- While the chops are searing, whisk together the pure maple syrup and spicy brown mustard in another small bowl to make the glaze.
- Once seared, brush a generous amount of the maple-mustard glaze over the top of each pork chop in the skillet.
- Transfer the skillet directly to the preheated oven.
- Bake for 10-15 minutes, or until the internal temperature of the pork chops reaches 145°F (63°C) when measured with a meat thermometer.
- Remove the skillet from the oven, transfer the chops to a cutting board, tent loosely with foil, and let them rest for 5 minutes before serving.
Notes
1. For incredibly tender and juicy pork chops, consider a quick brine (15-30 minutes) before patting them dry and applying the rub. This helps retain moisture during cooking. 2. A proper sear on the skillet creates a flavorful crust; don't overcrowd the pan. Finishing in the oven ensures the chops cook through evenly without drying out. 3. Always use a meat thermometer to reach an internal temperature of 145°F (63°C) for perfect medium-cooked pork. 4. Allow the chops to rest for at least 5 minutes after cooking; this redistributes the juices, resulting in a more tender bite. 5. Adjust the maple-mustard ratio in the glaze to suit your preference for sweetness or tang.