Pan Seared Maple Pork Chops

This fall-forward pork chop recipe can be made in under 30 minutes and is guaranteed to please all. Not to mention, this dish only uses one pan and one bowl making it a breeze to clean up! Plus you probably have all the ingredients ready in your pantry. There are no excuses not to whip up these delicious Pan Seared Maple Pork Chops!

Just a handful of pantry-staple ingredients are needed for these maple pork chops

Pork Chops - for this recipe I am using center cut bone-in pork chops, but any cut will do the trick. When selecting pork chops, I prefer to buy the thickest pork chops they have to ensure that the pork won't dry out when I sear it.

Spice mix - Take the maple-based sauce to the next level by adding in red pepper flakes, ground ginger, cinnamon, turmeric, dried thyme, and garlic.

Dijon mustard - tone down the sweetness of the maple syrup by adding some heat with dijon mustard

Olive Oil - Use a few tablespoons of oil to thin the sauce down and allow it to spread over the pork chop more easily

Salt and pepper - when cooking any meat, it is always important to pat it dry with a paper towel and season with salt and pepper generously. for pork chops, which sometimes get a bad rep for being unflavorful, this is especially important.

This recipe truly could not be easier to make! First you will want to pat the pork chops dry with a paper towel and season generously with salt and pepper. Next, you will combine the spice mix with maple syrup, dijon mustard, and olive oil. Finish off the prep work by brushing the maple sauce on to the front and back of your pork chops.

My fool proof way to cook the best pork chops is add a small amount of oil to your pan and get it very hot before cooking the pork. You'll know the pan is ready when you can drizzle over a few drops of water and they sizzle on the pan.

You first want to cook the pork chops on medium high heat for 2 minutes per side. This lets the pork chops get a nice sear. Then lower the heat to medium low and cook for 3-5 more minutes per side. This of course depends on how thick your pork chop is. Because each pork chop can be different, it is always best to use a meat thermometer. You want the pork to have an internal temperature of 145 degrees Fahrenheit.

Red Wine Brussels sprouts are always a winning side dish

Basil Oil Roasted Broccolini is another side dish that pairs well with everything