Nobody’s pork chops are better than my mom’s. I’ve tried making them her way for years, only to find it’s never exactly the same as hers. I try not to be a giver-upper, and I continue to try my hand at her amazing pork chops. Which, by the way, have no written recipe. You know, it’s one of those dash-pinch-splash type of “recipes.”
I haven’t worked on Mom’s pork chops this summer, though, because they require some good marinading time. The marinade is aromatic and mouthwatering, but I simply haven’t had time to do overnight sauces. Or I am just not that organized lately.
That’s why I’ve been turning to quick ‘n easy pork chop recipes recently, because it’s summer. The Littles are home and we are up to our eyebrows in activities. I haven’t been planning out the week’s menu like I would during the school year. Rather, I’ve just been trying to stay afloat and serve something worthwhile each night.
Deliciousness is always a requirement, no matter how fast ‘n easy the meal…
It was all joy when I found this recipe for Quick ‘n Easy Maple Glazed Pork Chops in my trusty Best 30-Minute cookbook. Just a handful of simple ingredients that were already in my pantry, and a bit of cook time. I’m in.
Now, at first glance, the combination of ingredients were slightly baffling to me. But I trusted the process and went for it, because pork chops are awesome and quick ‘n easy is my downfall.
Good thing, because these maple-glazed pork chops are aaaamazing. They are tender, richly flavorful, yet lean and healthy. I love how pork (certain cuts) has become the new white meat. Guilt-free pork chops. Mouthwatering with a tasty sauce, and simple enough for any Monday night meal.
In fact these pork chops are so good, I’d serve them to guests on any Saturday night, too.
Did you make this?
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Quick 'n Easy Maple Glazed Pork Chops
- Pat chops dry with paper towels and sprinkle with kosher salt and black pepper on both sides. In a large skillet, heat 2 TB oil just until smoking. Brown chops in batches on both sides, over medium high heat, about 2 min per side uncovered. Be sure not to overcrowd the pan. Chops should be just cooked through. Transfer chops to a plate and cover to keep warm.
- In the same skillet, add 1 TB oil, onion, and 1/4 tsp salt, stirring about 2 minutes.
- Stir in broth, maple syrup, vinegar, rosemary, cayenne, mustard, and butter, scraping up any browned bits. Add the dissolved cornstarch and bring to a low boil, stirring constantly until thickened. If needed, add salt/pepper to taste.
- Pour sauce over cooked chops and serve immediately.
Nutrition (per serving)
Source: Chew Out Loud, liberally adapted from The Best 30-Minute Recipe Cookbook
This is another quick and easy pork chop recipe, done Italian style, with the crunch of Panko!
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