Maple-Glazed Pork Chop Recipe

Photographs by Christopher Testani

maple-glazed pork chop

Produced by Barbara Ovrutsky; text by Monica Michael Willis

This straightforward recipe works equally well on the stovetop with a grill pan, but the glaze produces a lot of smoke as it caramelizes, so be sure your kitchen is well ventilated.

Makes 4 servings

4 bone-in, 1-inch-thick pork chops (about 2 ½ pounds total)
2 tablespoons olive oil
Coarse salt and freshly ground black pepper
¼ cup maple syrup

Heat grill to medium-high. Meanwhile, coat pork chops with olive oil, and season to taste with salt and pepper. Place chops on grill, and cook, flipping once, until deep golden on both sides and charred at edges, about 5 minutes. Working quickly, brush chops with maple syrup, then flip and brush other sides with syrup. Repeat, flipping and brushing for about 2 minutes more, until chops are glazed, syrup has caramelized, and an instant-read thermometer registers 145° to 150°F when inserted into thickest part of the meat. Transfer to a platter, and let rest 5 minutes before serving with Pan-Fried Fingerling Potatoes.

maple-glazed pork chop

Produced by Barbara Ovrutsky; text by Monica Michael Willis

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Maple-Glazed Pork Chop Recipe