In just thirty minutes, enjoy maple glazed pork chops with thyme that are so irresistible with the sticky sweet finger-licking-good sauce you won’t be able to get enough of.
These Maple Glazed Pork Chops are total perfection. The glaze is perfectly sticky and sweet yet herbal and complex, thanks to the wonderful combination of maple syrup and thyme. In other words, it is totally irresistible and addicting, and you will find yourself licking the spatula and everything this sauce comes into contact with.
Paired with roasted young potatoes and a side salad, this is one of the easiest delicious dinners you can make.
A few notes about this recipe:
- Use real maple syrup! Do not use caramel-colored high fructose ”pancake syrup” that tries to disguise itself in the syrup aisle. The flavor will not be the same.
- The sauce will thicken more as it cools, so stop cooking it down when it looks just a little too liquid for your taste. Otherwise you will end up with a thick honey-like consistency. Which is not a bad thing! It will just be harder to pour over the pork chops.
Maple Glazed Pork Chops
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Sweet and savory pork chops with a sticky maple glaze. Ready in under 30 minutes!
Ingredients
- 4 pork chops (4 pork chops) pork chops
- Salt and pepper to taste
- 4 tbsp (60 ml) olive oil
- 3 cloves (3 cloves) garlic cloves
- 1 tsp dried thyme
- 1/4 cup (60 ml) maple syrup
- 1/4 cup (60 ml) dry white wine
- 1/2 cup (120 ml) chicken broth
Instructions
- Season both sides of the pork chops with salt and pepper.
- Heat 2 tablespoons of olive oil in a large skillet, and cook the pork chops over high heat for about 5 minutes on each side, or until both sides are nicely browned.
- Remove the pork chops from the pan and reduce the heat to medium.
- Add the remaining olive oil, minced garlic, and thyme to the pan and cook for 1 minute, or until the garlic is golden.
- Add the maple syrup, dry white wine, and chicken broth; stir.
- Carefully place the pork chops back into the pan and continue to cook for about 15 minutes, or until the sauce has thickened and the pork chops reach an internal temperature of 160°F (71°C).
- Remove from heat and serve hot, spooning the extra glaze over the pork chops.
Notes
- For a richer glaze, use dark maple syrup.
- Bone-in pork chops will require a longer cooking time; adjust accordingly.
- Substitute apple cider for the white wine for a more pronounced apple flavor.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop
- Calories: 350
- Sugar: 10
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
What kind of maple syrup should I use for the glaze?
Use real maple syrup for the best flavor; avoid high fructose pancake syrup as it will not provide the same taste.
How do I know when to stop cooking the glaze?
Stop cooking the glaze when it looks a little too liquid for your taste, as it will thicken more as it cools.
Can I use a different herb instead of thyme for the glaze?
While thyme is recommended for its flavor, you can experiment with other herbs like rosemary, but adjust the amount according to your taste.
