Entree: Canada – Interior British Columbia – Maple-Glazed Pork Chops (Pan-seared bone-in pork chops finished with a sweet maple glaze and aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 8 min

Cook 14 min

Additional 5 min

Total 27 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 bone-in pork chops, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1/3 cup (80 ml) pure maple syrup
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) apple cider vinegar
- 2 cloves (approx. 0.21 oz (6 g)) garlic, minced
- 1 tbsp (3 g) fresh thyme leaves, chopped (or 1 tsp (1 g) dried thyme)
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) smoked paprika (optional, for depth)
- 1 tbsp (15 ml) water (to loosen glaze if needed)

Show original ingredient measurements

- 4 bone-in pork chops, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1/3 cup (80 ml) pure maple syrup
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) apple cider vinegar
- 2 cloves (approx. 6 g) garlic, minced
- 1 tbsp (3 g) fresh thyme leaves, chopped (or 1 tsp / 1 g dried thyme)
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) smoked paprika (optional, for depth)
- 1 tbsp (15 ml) water (to loosen glaze if needed)

Instructions

1. Preheat the oven to 400°F (200°C). Pat pork chops dry and season both sides with kosher salt, black pepper, and smoked paprika if using.
2. Heat 2 tbsp (30 ml) vegetable oil in an ovenproof skillet over medium-high heat until shimmering. Add pork chops and sear 3–4 minutes per side until a deep golden brown.
3. Transfer the skillet to the oven and roast for 6–8 minutes, or until internal temperature reaches 140–145°F (60–63°C) for slightly pink center. Remove chops to a plate and tent with foil to rest.
4. Return the skillet to the stovetop over medium heat. Add 2 tbsp (28 g) butter and the minced garlic; sauté 30–45 seconds until fragrant but not browned.
5. Stir in 1/3 cup (80 ml) maple syrup, 1 tbsp (15 ml) Dijon mustard, 1 tbsp (15 ml) apple cider vinegar, and 1 tbsp (3 g) chopped thyme. Simmer gently 2–3 minutes until the glaze slightly thickens; add 1 tbsp (15 ml) water if it gets too thick.
6. Taste and adjust seasoning. Spoon the warm glaze over the rested pork chops and serve immediately.