Quick One Pan Maple garlic Glazed Pork Chops with the best sauce and you can whip it all up in less than 30 minutes.
Tender, juicy, bone-in glazed pork chops are seared and coated in a lip-smacking maple garlic sauce. Perfect for a weeknight dinner, or a relaxing weekend meal.
Pork is a quick cooking meat with lots of protein.
It is not as marbled like beef so has less fat. Apple cider glazing pork chops helps because of an acid in the glaze that tenderizes the meat and maple syrup for just a bit of sweetness.
How to keep pan fried pork chops moist and tender?
This delicious and healthy glazed pork chop dinner can be ready in under 30 minutes.
Following these few tips will help you keep your pan fried pork chops juicy.
After cooking you’ll add the sweet glaze towards the end.
1. I use bone-in pork chops for this recipe. You do have to watch them closely though. Bone-in pork chops will take longer to cook, but are usually more tender.
2. I try to choose thicker chops, especially if I’m cooking with pork chops.
3. Bring the pork chops to room temperature before cooking.
4. Blot the pork chops with a paper towel to remove excess moisture. Then season it with salt, pepper and garlic. Press the seasonings into the meat with your hands.
5. Sear the meat. Put oil in a pan on medium-high heat. Cook one side and then the other of the pork chop, about 4 minutes each side. Searing the meat first will lock in the moisture.
6. Decrease the heat and allow the pork chops to cook a bit in the glaze. Let it sit off the heat after it reaches 145°F internal temperature.
7. It should be golden brown and firm to the touch. This will only take a few minutes. Pork is very quick cooking and overcooked pork will be tough.
8. Add the sauce towards the end of cooking and lock in the flavor and glaze.
In the past, I’ve had the tendency to overcoat my pork chops….in fact it’s been a running gag between CJ and myself. I have included a visual photo from pork.org on cooking temps. I’m a visual learner myself, so I hope it helps!
We enjoy and recommend Choczero maple syrup, but use whatever you have access to.
CJ’S TEST FOLLOW UP:
Wow! When I said these were the best pork chops Sarah ever made, I was dead serious. Pork chops are easy to overcook and make dry, and these were anything but dry. Get yourself a meat thermometer they are very inexpensive and will take your pork chops to a different level!
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Maple Garlic Pork Chops
- cast iron skillet optional
- 4 bone in pork chops mine were 2 inches thick
- 2 TB avocado oil
- Drizzle a large skillet( I used cast iron) with oil. Heat to medium high. Add pork chops in an even layer. Cook 4 minutes.
- Flip chops, cook an additional 4 minutes, or until an internal temperatur of 145 degrees is reached. This will depend on your chop size for actual cooking time.
- In a small bowl combine sauce ingredients. Whisk well to combine. Add sauce to chops and turnong to coat both side. Serve hot, spooning on extra sauce if desired.
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