These Maple Dijon Pork Chops are an easy fall dinner recipe made with juicy boneless pork chops, real maple syrup, Dijon mustard, garlic, and simple pantry seasonings. Ready in no time!

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It’s great for weeknight meals, Sunday family dinners, or even when you’re having friends over. The maple and Dijon sauce gives these pork chops a rich flavor that tastes like fall, but the recipe is simple enough to make any time of the year.

It’s delicious to serve with Creamy Mashed Potatoes and Roasted Green Beans, making a complete and comforting family dinner.

How to Make Maple Dijon Pork Chops

Ingredients you’ll need for this recipe

4 boneless pork chops (about 1 inch thick)
2 tbsp of olive oil
1/3 cup of maple syrup
2 tbsp of Dijon mustard
1 tbsp of apple cider vinegar
2 cloves of garlic (minced)
1 tsp of garlic salt
1 tsp of onion powder
1/2 tsp of red pepper flakes

Maple Dijon Pork Chops Process Ingredients

Step-by-Step Guide

1. Preheat the oven to 400° and spray a 8×8 baking dish with nonstick cooking spray.

2. To a large skillet add the oil and sear the pork chops over a medium to high heat for about 2-3 minutes per side until lightly browned.

3. In a medium bowl whisk together the maple syrup, Dijon, apple cider vinegar, garlic, garlic salt, onion powder and red pepper flakes.

4. Place the seared pork chops into the baking dish and pour the sauce all over top of them.

5. Bake uncovered for 18 minutes, or until the pork reaches an internal temperature of 145°F.

6. Spoon some of the sauce from the pan over the pork chops before serving.

Serve & Enjoy!

Important Recipe Notes

Use 1-inch thick boneless pork chops so they stay tender and juicy while baking.
Sear the pork chops before baking to give them a golden crust and lock in their juices.
Whisk the sauce well so the maple syrup, Dijon mustard, and seasonings are fully combined.
Bake the pork chops until they reach an internal temperature of 145°F, then let them rest for 3–5 minutes before serving.
Spoon the sauce from the baking dish over the pork chops before serving for the best flavor.
If the sauce is thinner than you’d like, simmer it in a small saucepan for a few minutes after baking until it thickens slightly.
For a milder flavor, reduce or leave out the red pepper flakes.
Fresh garlic gives the best flavor, but garlic powder can be used if needed.
Store leftovers in an airtight container in the refrigerator for 2–3 days.
Reheat gently in the microwave or in a covered skillet over low heat with a splash of water or broth to keep the pork from drying out.

Prep Time:10

Cook Time:30

Total Time:40

Ingredients

4 boneless pork chops about 1 inch thick
2 tbsp of olive oil
1/3 cup of maple syrup
2 tbsp of Dijon mustard
1 tbsp of apple cider vinegar
2 cloves of garlic minced
1 tsp of garlic salt
1 tsp of onion powder
1/2 tsp of red pepper flakes

Instructions

Preheat the oven to 400° and spray a 8×8 baking dish with nonstick cooking spray.
To a large skillet add the oil and sear the pork chops over a medium to high heat for about 2-3 minutes per side until lightly browned.
In a medium bowl whisk together the maple syrup, Dijon, apple cider vinegar, garlic, garlic salt, onion powder and red pepper flakes.
Place the seared pork chops into the baking dish and pour the sauce all over top of them.
Bake uncovered for 18 minutes, or until the pork reaches an internal temperature of 145°F.
Spoon some of the sauce from the pan over the pork chops before serving.

Servings: 4

Calories: 430kcal

Author: carlycampbell