Maple Glazed Skillet Pork Chops

Skillet pork chops are a perfect weeknight meal – they’re ready fast and taste amazing! With a simple maple glaze pan sauce made with syrup, olive oil, and seasonings, you’ll love the lightly sweetened flavor!

Cooler temperatures usually have me craving comforting meals like Homestyle Pot Roast or Slow Cooker Pumpkin Chili or Classic Hearty Ham and Bean Soup.

But sometimes I want something that feels a bit fresher and a bit cleaner. Still a delicious and easy recipe, of course, but maybe a little less “stick to your ribs.”

That’s when I make maple glazed skillet pork chops!

MAPLE GLAZED SKILLET PORK CHOPS

These maple glazed pork chops are SO good, my husband moaned – out loud – the first AND second time I made them. I can’t guarantee you’ll get that response, but you’ll want to add these skillet pork chops to your next menu plan.

• SO easy to make. It’s literally a one-two-three process!
• Cooked on the stovetop – no baking in the oven required.
• Slightly sweet but not sugary. The maple glaze complements the flavor of the pork really well. If you typically like applesauce with pork chops, you’ll like these.
• Simple ingredients. If you have pork chops, I bet you’ll easily find the rest of the ingredients in your kitchen.
• Freezer-friendly. Add the pork chops and maple glaze sauce ingredients into a large resealable bag and toss them in the freezer for a future easy meal!

SKILLET PORK LOIN CHOPS INGREDIENTS

Here’s what we have going on for these SUPER simple yet SUPER yummy skillet pork loin chops:

• Boneless Pork Chops
• Maple Syrup
• Olive Oil
• Cayenne
• Garlic Powder
• Paprika
• Salt
• Pepper

PORK

• Thickness of the pork chops matters! I like using and recommend thick cut pork chops for this recipe, the ones that are nearly 1” thick. If you use thinner pork chops, they’ll cook really fast, and the liquid won’t have a chance to turn into a glaze yet.
• Stick with boneless pork chops for this recipe. It makes cooking them a lot easier – fitting four pork chops into my 12” cast-iron pan is no problem. Cooking bone-in pork chops can sometimes throw off the time it takes to cook through. The meat closest to the bone will take longer to cook, while the outside edges will quickly become overdone and can dry out.
• Any thick-cut, boneless pork chops from any grocery store will work, but if you haven’t tried truly pastured pork, it’s definitely worth the splurge.
  • We joined Butcher Box, and I tried their pork chops and OH MY GOODNESS – it was unlike any other pork I had ever eaten. It was so juicy, so tender, and so flavorful! I was never a huge fan of pork chops because I always thought they were so boring, but these were AMAZING!
  • My husband completely agrees with me and can tell the difference when I’ve made pork chops from Butcher Box pork versus pork chops from the grocery store. If buying quality meat is a priority for you, I encourage you to see if Butcher Box is a good fit for you. Read my post on how to make Butcher Box worth the cost!

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MAPLE SYRUP

• You can’t have maple glazed pork chops without MAPLE syrup! I don’t often use sweeteners in dinner (except for Instant Pot Honey Garlic Chicken and Sweet and Sticky Chicken), so we’re using just enough to add flavor and get a nice caramel-y glaze without filling our bellies full of sugar.
• Be sure you’re using PURE maple syrup – the ingredients should read “maple syrup.” Pancake syrup or waffle syrup or table syrup is usually corn syrup with some maple and additional caramel coloring added – don’t use that stuff! Stick with the real maple syrup; it costs a bit more, but a little bit goes a long way.
• If you don’t have maple syrup, you can substitute sugar or brown sugar, but be aware that your dish will turn out much sweeter. If you use sugar, watch it closely to make sure it doesn’t burn.
• You can substitute honey, but I haven’t tried it personally. Honey tends to burn quickly, so if you feel experimental and go this route, be sure to stay by the stove and watch it carefully.

BASIC SPICES FOR PORK CHOPS

The seasonings for maple glazed pork chops are basic spices from your cabinet:

• Salt (this is my favorite HERE, and if you follow this link, you can get a free 8oz. bag of sea salt right now – just pay shipping and handling!).
• Black Pepper
• Garlic Powder
• Paprika
• Cayenne

As written, the amount of cayenne is enough to give you a “Whoo! That’s got a kick to it!” type of reaction on the first bite. The heat definitely diminishes as you make your way through the porkchop.

Note: If you have littles or anyone who is sensitive to spicy foods, I’d recommend halving the cayenne just in case. You can always sprinkle a bit of crushed red pepper at the table if you like the extra heat!

HOW TO MAKE MAPLE GLAZED PORK CHOPS ON A SKILLET

Follow these simple instructions to make maple glazed pork chops on a skillet.

Step 1. Combine all ingredients in a large bowl.

Step 2. Preheat a large skillet (I have this 12” cast iron skillet) or a heavy-bottomed pan to medium heat. When a drop of water sizzles on the skillet, place the pork chops and the sauce mixture into the skillet in a single layer. If you’re working with a smaller pan, work in batches.

Step 3. Cook pork chops in skillet undisturbed for 6 minutes.

Step 4. Carefully flip each pork chop over, swirl around in the glaze, and rearrange as necessary so that they’re cooking evenly on all the edges.

Step 5. Continue cooking pork chops in a skillet undisturbed for 4 minutes.

Step 6. Using an instant digital meat thermometer, test the smallest pork chop for doneness (145F). If the pork chops are done, remove the pan from the stove and set aside for 10 minutes to allow the juices to redistribute.

Step 7. If the pork chops are not done, swirl in the glaze again and continue cooking for an additional 2-3 minutes, or until internal temperature reaches 145F.

Step 8. Serve warm, spooning glaze from the pan over each pork chop, and enjoy!

Store leftover maple skillet pork chops in an airtight container in the refrigerator for up to 5 days.

PORK LOIN CHOPS SKILLET RECIPE TIPS

Here are my tips for the best pork loin chops skillet style:

• These pork chops are AMAZING fresh off the skillet, but they’re really good reheated as leftovers too! Feel free to make extra to save time later in the week. (If you do this, be sure to make extra glaze too!).
• Make sure you cook the pork to JUST 145F. I use and love this instant digital thermometer for instances just like this. When the pork chops reach that temperature, remove the pan from the stove and let them sit in the pan for about 10 minutes for the internal juices to redistribute.
• You only need to flip the pork chops once, but once you do, be sure to swirl them around in the maple glaze! You’ll get perfectly tender pork chops this way.
• This recipe is PERFECT for the freezer. Simply combine all of the ingredients in a gallon-size plastic bag (or your choice of a freezer-safe container), remove all of the air, label, and freeze. When you want to make dinner, pull the bag out the night before and let it thaw in the fridge.
  • To cook, dump everything into the skillet and follow the rest of the recipe as written!

SERVE WITH PORK CHOP RECIPES SKILLET

I love to pair these skillet pork chops with a veggie and a potato side dish. Try these yummy combinations:

• Instant Pot Mashed Potatoes and Easy Roasted Broccoli
• Crash Hot Sweet Potatoes and Sautéed Green Beans
• Roasted Potatoes and a Caesar Salad
• Hasselback Potatoes and Instant Pot Steamed Veggies

They’re also delicious with Autumn Rice Pilaf, another combination of savory and sweet!

MACRO FRIENDLY SKILLET PORK CHOPS WITH MAPLE GLAZE

These skillet pork chops are a great option to meal prep your protein for the week. Since they are fairly low in both fat and carbs, you can pair them with a variety of sides to meet your specific goals for the meal or day.

To add even more protein to the meal, serve skillet pork loin chops with high-protein sides, like Instant Pot Quinoa and higher-protein veggies, like mushrooms or peas.

When choosing a carbohydrate-based side dish, stick with complex carbs, which your body digests more slowly, helping you feel full for longer. Try Brown Rice or Baked Sweet Potatoes.

And don’t forget the produce! Load up half of your plate with veggies and fruit.

MAPLE GLAZED PORK CHOP RECIPE FAQS

MORE YUMMY DINNER RECIPES

• Instant Pot Honey Baked Ham
• Lemon Caper Chicken Piccata
• Instant Pot Korean Beef
• Sweet and Sour Chicken
• Perfectly Tender Slow Cooker Ribs