Description

Maple Dijon Pork Chops bring that perfect balance of sweet, tangy, and savory with a glossy pan sauce that feels way more elevated than the effort it takes. A quick sear, a short trip to the oven, and a buttery finish give you juicy pork with a restaurant-style sauce that clings just right. It’s a weeknight dinner that plays like a weekend showstopper, and yes… this same flavor profile works beautifully with pork tenderloin if you want to switch things up.

Ingredients

Units Scale

2 pork chops, 1 to 1 1/2 inches thick 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 tablespoon neutral oil 1 small shallot, minced 1 garlic clove, minced 1/2 cup low-sodium chicken broth 2 tablespoons Dijon mustard 2 tablespoons pure maple syrup 1 tablespoon soy sauce or tamari 1 tablespoon apple cider vinegar or rice vinegar 1/2 teaspoon Worcestershire sauce (optional) 1 teaspoon cornstarch 2 teaspoons water 1 tablespoon cold butter

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Instructions

Pat pork chops dry and season all over with kosher salt. Place uncovered in the refrigerator for at least 1 hour or up to 24 hours for a dry brine.
Remove from the refrigerator, pat dry again, and season with black pepper.
Preheat oven to 400°.
Heat an oven-safe skillet over medium-high heat. Add oil and heat until shimmering.
Sear pork chops for 2 to 3 minutes per side until deeply browned. If using bone-in chops, stand them on the fat edge briefly to render.
Transfer skillet to the oven and cook for 6 to 10 minutes, flipping once, until internal temperature reaches 140°.
Remove chops from skillet and let rest 5 to 10 minutes.
Pour off excess fat from the skillet, leaving about 1 teaspoon.
Add shallot and cook until softened. Add garlic and cook briefly until fragrant.
Pour in broth and scrape up browned bits from the pan.
Whisk in Dijon mustard, maple syrup, soy sauce, and vinegar. Simmer until slightly reduced.
If desired, stir together cornstarch and water and add to the sauce to thicken.
Remove from heat and whisk in cold butter until glossy.
Return any resting juices from the pork to the pan.
Serve pork chops with sauce spooned over the top.

Notes

Very thick pork chops (about 1½ inches) may need closer to 10 to 12 minutes in the oven, while thinner chops may finish in 5 to 7 minutes. Always rely on internal temperature for best results.

For a thicker, clingier sauce, use the cornstarch slurry. For a lighter finish, skip it and reduce the sauce slightly longer.

Letting the pork rest is essential for juicy results and allows the sauce to come together while the flavors settle.

This sauce can be made slightly ahead and gently reheated with a splash of broth if needed.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Oven, Stove Top
Cuisine: American