This post shows you how to make Maple Dijon Glazed Pork Chops.
Juicy with a delicious blend of maple syrup, garlic, Dijon mustard and herbs – these maple dijon glazed pork chops are about to become your new fave.
They are ready and on the table in 30 minutes, making them perfect for your busy weeknights, family dinners or even those special occasions when you’re after a dish that will wow. Serve them up with creamy mashed potatoes, a crisp salad, or your favourite roast veggie combo!
Some links on this page are affiliate links which means that, if you choose to make a purchase,
we may earn a small commission at no extra cost to you. We really appreciate your support!
Easy fall dinner ideas
We love the coziness of fall and with it come the yummiest fall flavors that the season has to offer. Here are some of our absolute favorite and super easy fall dinner recipe ideas:
- Butternut Squash Soup
- Pumpkin Chili
- Chicken & Wild Rice Soup
- Beef & Barley Stew
- Creamy Sweet Potato & Carrot Soup
- Pumpkin Mac & Cheese
- Sweet Potato Shepherd’s Pie
- Chicken & Stuffing Casserole
- Baked Ziti with Sausage & Spinach
- Butternut Squash & Kale Lasagna
- Maple Dijon Glazed Pork Chops
- Slow Cooker Beef Pot Roast
- Apple Cider Chicken Thighs
- Harvest Quinoa Skillet
- Creamy Mushroom & Garlic Chicken Skillet
- Pumpkin Alfredo Pasta
- Sausage & Apple Stuffed Acorn Squash
- Mushroom & Sage Risotto
- Roasted Brussels Sprouts & Bacon Farro Bowl
- Cranberry Pecan Wild Rice Pilaf
Behind the Recipe: for the love of food
🐖 The Dish That Started It All: We first tried a pork and mustard dish at our first job, pork chops served up at an activity center and summer camp with a mustard sauce. There were two options – mustard or tomato and for the most part all the guests chose tomato, but they really didn’t know what they were missing out on in the mustard sauce. It’s just the perfect pairing, so when we were trying to figure out a fall dinner version mustard and pork just made sense. And the sweetness of the maple syrup only adds to the delicious combo.
🍁 Why Real Maple Makes a Difference: With this in mind, it’s 100% necessary to choose real maple syrup and not pancake syrup because you really want to get the full benefits of the flavor in this dish. Including vinegar or our personal favorite, orange or lemon juice, balances out the flavors beautifully, brightening. We’re all about experimenting with cooking in the Aesther Cooking kitchen so decide whether you want to personalize the glaze by adding in more garlic, herbs or additional spices to fire up the glaze to your liking.
🍱 Leftovers You’ll Look Forward To : Can we talk about leftovers now? This dish is one that keeps on giving – think sandwiches, wraps or rice bowls. Take the chops out of the fridge and chop up the glazed pork into thin strips for a tasty grab and go lunch or rice bowls if you’ve got a bit more time on your hands. This is also a great meal-prep idea if you’re a busy bee that wants to plan ahead and have food already waiting for you when you get home or to take with you throughout the week.
🎉 A Perfect Fit for Fall & Festive Tables: We mentioned earlier that this is a fall inspired dish which makes it perfect for thanksgiving and it’s generally great for gatherings. Pairing it with an apple slaw, spicy sweet potatoes or roasted squash for the ultimate festive feast. The pork chops are such an easy buffet-style serving option and the sides make it easy for your guests to grab what they’d like too.
🥄 Out of Dijon? Here’s How to Make It: If you’re out of mustard but want to make this delicious recipe you may be wondering how to make Dijon mustard?
homemade dijon mustard
ingredients:
½ cup white wine vinegar
⅓ cup dry white wine (or substitute with water if needed)
¼ cup yellow or brown mustard seeds
1 tbsp dry mustard powder (optional for extra creaminess)
1 clove garlic, minced
1 tsp salt
Optional: ½ tsp sugar or honey (to mellow the sharpness)
- Soak the Seeds (12–24 hours):
Combine mustard seeds, vinegar, and wine in a glass jar or bowl. Cover and let sit at room temperature for 12–24 hours to soften the seeds and infuse flavor.
- Blend:
After soaking, add the garlic, salt, and optional dry mustard powder. Blend the mixture using a blender or food processor until you reach your desired texture—chunky or smooth.
- Adjust Flavor:
Taste and adjust with a touch of sugar, more salt, or vinegar if needed. Dijon is known for being sharp and slightly tangy, so let your tastebuds guide you.
- Let It Rest:
The mustard will be very pungent at first. Transfer to a clean glass jar and refrigerate for at least 24–48 hours to let the flavors mellow and develop.
- Store:
Keeps in the fridge for up to 2 months in an airtight container.
For the instant version = no waiting around for days, try this (note: it won’t have the same depth of flavor but you will still have that mustard flavor you need for the recipe):
- In a small bowl, whisk together the mustard powder, vinegar, and wine until smooth.
- Stir in the garlic, salt, and sweetener if using.
- Let it sit for 5–10 minutes to thicken and mellow slightly.
- Use immediately or refrigerate in an airtight jar for up to 1 week.
Aesther Cooking Pairs this recipe with
Ingredients
4 bone-in or boneless pork chops (about 1-inch thick)
1 tbsp olive oil
Salt and pepper, to taste
For the Maple Dijon Glaze:
Optional: a pinch of red pepper flakes for subtle heat
¼ cup pure maple syrup
2 tbsp Dijon mustard
2 cloves garlic, minced
1 tbsp apple cider vinegar or lemon juice
½ tsp dried thyme (or 1 tsp fresh)
Step-by-Step Instructions
Season & Sear the Pork Chops
Pat the pork chops dry and season both sides with salt and pepper.
Heat olive oil in a large skillet over medium heat. Add pork chops and sear for 3–4 minutes per side until golden brown. Remove from the pan and set aside.
Make the Glaze
In the same skillet, lower the heat and add the maple syrup, Dijon mustard, garlic, vinegar, thyme, and red pepper flakes. Stir and simmer for 1–2 minutes, allowing the glaze to thicken slightly.
Glaze & Finish
Return the pork chops to the skillet and spoon the glaze over them. Cook for another 4–6 minutes, flipping once, until pork reaches an internal temp of 145°F (63°C) and the glaze is sticky and bubbling.
Rest & Serve
Remove from heat, let rest for 5 minutes, then serve with glaze spooned over the top.
Tips and Tricks
Don’t overcook: Keep the pork tender and juicy by checking it with a thermometer to make sure you don’t overcook.
Deglaze: Add some broth or wine to the skillet pan before you make the glaze so that you can lift some of the seared pieces off the bottom of the pan.
Keep the bones in – or don’t! both work really well but you’ll need to adjust cooking times.
🌿 Maple dijon glazed pork chops – Make It Your Own – Try:
- 🌿Herb Swap
- Switch out the thyme for rosemary, oregano or sage.
- 🌶️Spicy Kick
- Hot honey or red pepper flakes make a great spicy addition to this dish.
- 🍊Citrusy Vibe
- Leave out the vinegar and swap it for orange or lemon juice for a citrus twist on your glaze.
- 🥓Pork Alternatives
- Chicken thighs, salmon or even tofu is a great swap for Pork chops with this glaze.
Maple Dijon Glazed Pork Chops
Ingredients
- 4 bone-in or boneless pork chops about 1-inch thick
- 1 tbsp olive oil
- Salt and pepper to taste
For the Maple Dijon Glaze:
- ¼ cup pure maple syrup
- 2 tbsp Dijon mustard
- 2 cloves garlic minced
- 1 tbsp apple cider vinegar or lemon juice
- ½ tsp dried thyme or 1 tsp fresh
- Optional: a pinch of red pepper flakes for subtle heat
Instructions
Season & Sear the Pork Chops
- Pat the pork chops dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add pork chops and sear for 3–4 minutes per side until golden brown. Remove from the pan and set aside.
Make the Glaze
- In the same skillet, lower the heat and add the maple syrup, Dijon mustard, garlic, vinegar, thyme, and red pepper flakes. Stir and simmer for 1–2 minutes, allowing the glaze to thicken slightly.
Glaze & Finish
- Return the pork chops to the skillet and spoon the glaze over them. Cook for another 4–6 minutes, flipping once, until pork reaches an internal temp of 145°F (63°C) and the glaze is sticky and bubbling.
Rest & Serve
- Remove from heat, let rest for 5 minutes, then serve with glaze spooned over the top.
what goes with maple mustard chops
We love creating the perfect sides, maple glazed pork chops go best with:
Roasted Carrots or Brussel Sprouts
Buttery baked rice or Garlic mashed potatoes
Steamed green beans or sautéed kale
FAQs
Q: Can I make this recipe ahead of time?
A: You can prep the glaze 3-days in advance for your maple mustard pork chops – just keep the glaze refrigerated until you want to use it. If you want to pre-cook the chops, you can reheat them in a skillet with a little water so that they don’t dry out.
Q: Can I grill these instead of pan-searing?
A: Yes! Go head and grill the pork chops and then coat them in the glaze for the last 2-3 minutes of cooking to finish. If you’d prefer you can gently heat the glaze and then drizzle on top of the grilled chops when serving instead.
Nutritional Information (Approximate)
- Protein: 30g
- Carbs: 12g
- Fats: 22g
We hope that this will become a fall fave for you!
try this next:
- 19 Delicious Pumpkin Recipe ideas
- 15 Best Bonfire Night Party Food and Drink ideas
- Pumpkin Spice Pancakes
- Pumpkin Oatmeal
- Zucchini Lasagna
Looking for more fall recipe ideas? visit seasonal
This post shows you how to make maple dijon glazed pork chops.
