4.50 from 4 votes
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Seared Balsamic Pork Chops with Maple Glaze

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You’re going to love these Balsamic Boneless Pork Chops! This is the perfect pork chop recipe that will be your new secret weapon for dinner! These are no ordinary pork chops!

Pork chop drizzled with maple balsamic glaze with Brussels sprouts on the side.

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If you like thick pork chops or thinner ones, this recipe works great! I love using it for bone-in pork chops, but it’s really up to you. The ingredients have so much flavor that you’ll be hooked.

Want more delicious balsamic vinegar recipes to try out?  Love the tangy flavor of balsamic? Then you might also like Roasted Brussels Sprouts with Balsamic Glaze. Or for a lighter meal, try Heirloom Tomato Salad with Balsamic & Feta.

If you love recipes like this, you may also enjoy this Slow Cooker-Spicy Pineapple Pork Butt Roast as well!

Why This Recipe Works

  • Perfect for midweek meals
  • Excellent to make if you’re on a low-carb diet
  • These skillet pork chops will be on the dinner table in no time flat!

What’s In This Balsamic Pork Chops Recipe

Ingredients for balsamic boneless pork chops sitting on a white countertop.
  • Olive Oil: A versatile kitchen staple, olive oil enhances the flavor of dishes and contains heart-healthy monounsaturated fats. For this recipe, it helps sear the pork chops to perfection, giving them a golden, crispy exterior.
  • Boneless Pork Chops: The star of the dish, boneless pork chops, are selected for their tenderness and ease of cooking. They absorb the rich flavors of the balsamic and maple glaze, turning a simple meat option into a luxurious meal.
  • Salt and Pepper: Essential for seasoning, these classics bring out the natural flavors of the pork. Salt enhances taste, while pepper adds a slight heat and complexity, balancing the sweetness of the maple and the tanginess of the balsamic.
  • Balsamic Vinegar: Balsamic vinegar introduces a tangy depth and slight sweetness to the dish, creating a rich glaze that complements the pork chops. Its acidity cuts through the fat, balancing the overall flavor palette.
  • Maple Syrup: Real maple syrup provides a natural sweetness that contrasts beautifully with the savory elements of the dish. Its unique flavor, when combined with balsamic vinegar, creates a luxurious and irresistibly delicious glaze.

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

Substitutions and Variations

Add fresh thyme and/or fresh rosemary – If you want to add fresh herbs, go for it. Simple ingredients can easily make big flavors!

Use honey – If you don’t want to use honey, you can make a honey balsamic sauce and turn these into honey balsamic pork chops.

How To Make Balsamic Boneless Pork Chops (Step by Step Directions)

  1. Heat olive oil in a large, heavy-duty skillet over medium-high heat.
  2. Season pork chops on each side with salt and pepper to taste.
  3. Place pork chops in the preheated skillet and brown them on each side for about 3 minutes. Remove pork chops from the skillet and set them aside on a rimmed dish.
  4. Add balsamic vinegar and maple syrup to the skillet, bringing the mixture to a boil while stirring constantly.
  5. Reduce the heat to medium and cook until the mixture is reduced to about 1/3 of its original volume, becoming thick and syrupy. (Be careful not to overcook, as the mixture can become hard and sticky).
  6. Return the pork chops to the skillet, along with any juices that have collected on the plate. Stir the liquid to blend the juices into the syrup and cook for an additional 1-2 minutes.
Pork chop drizzled with maple balsamic glaze.

Recipe Tips

  • Do Not Overcook: Pork chops can quickly become tough if overcooked. Keep a close eye on them, especially when cooking on high heat. Aim for a final internal temperature of 145°F (63°C) for juicy, tender chops.
  • Rest Before Serving: Allow the pork chops to rest for 3-5 minutes after cooking. This helps redistribute the juices throughout the meat, ensuring a moist and flavorful bite.
  • Adjust Glaze to Taste: If the balsamic glaze is too tangy for your liking, you can add a little more maple syrup to balance the flavors. Conversely, if it’s too sweet, a bit more vinegar can add the necessary acidity.
  • Non-Stick Skillet: Using a non-stick or cast iron skillet can help prevent the pork chops from sticking and ensure even cooking and a beautiful sear.
  • Double the Glaze: If you love the glaze, consider doubling the balsamic vinegar and maple syrup amounts. Use the extra as a sauce to drizzle over the cooked pork chops or side dishes like mashed potatoes or vegetables.
  • Garnish for Extra Flavor: Garnish the finished pork chops with chopped fresh herbs like parsley, thyme, or rosemary for additional flavor and a pop of color.

Storing Tips 

Isn’t it great when easy dinners have leftovers? All you have to do is store them in an airtight container and keep them in the fridge. Eat within 2-3 days for the best results.

You can also freeze cooked pork as well. Just add to the freezer and eat within 3-4 months.

Brussels sprouts and balsamic pork chops on a plate.

Serving Suggestions

To complement the rich and savory flavors of the Balsamic Boneless Pork Chops, consider pairing with a side that can soak up the delicious glaze or add a fresh contrast to the dish. Here are a few suggestions:

  • Cheesy Crash Hot Potatoes – The crispy edges and fluffy inside of these potatoes make them a perfect vessel for the balsamic glaze. The cheese adds an extra layer of indulgence to the meal.
  • Cheesy Bacon Potatoes – For a heartier side, these cheesy bacon potatoes offer a creamy texture and smoky flavor that pairs wonderfully with the tangy sweetness of the balsamic glaze.
  • Roasted Brussels Sprouts – If you’re looking for a lighter option, the roasted Brussels sprouts with a touch of balsamic glaze echo the flavors in the pork chops while adding a satisfying crunch.

Recipe FAQs

Can I make this recipe using chicken breasts?

Yes, you can! This delicious meal is great with pork, but you can also literally swap out and make chicken instead.

Can I use pork loin instead of pork chops?

Yes, pork loin can be used as an alternative to pork chops for this recipe. The cooking times may vary slightly due to the thickness of the pork loin, so it’s important to use a meat thermometer to ensure it reaches the safe internal temperature of 145°F (63°C).

Is there a non-alcoholic substitute for the balsamic vinegar?

For those who prefer not to use balsamic vinegar or are looking for a non-alcoholic substitute, apple cider vinegar mixed with a bit of brown sugar can make a good alternative. Adjust the sweetness according to your taste.

How can I thicken the glaze if it’s too runny?

If the glaze hasn’t thickened to your liking, you can create a slurry by mixing a teaspoon of cornstarch with a tablespoon of water and then stirring it into the glaze. Heat the mixture for an additional minute or two; it should thicken up nicely.

Can I prepare this dish ahead of time?

Yes, you can partially prepare this dish ahead of time by searing the pork chops and making the glaze. Store them separately in the refrigerator. When you’re ready to serve, reheat the pork chops in the oven and warm the glaze on the stove before combining them to finish the dish.

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Balsamic pork chops with Brussels sprouts on a plate.
4.50 from 4 votes

Seared Balsamic Pork Chops with Maple Glaze


Author: Kim Schob
Course: Main Dishes
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
These Seared Balsamic Pork Chops with Maple Glaze are the perfect way to make a quick dinner! You'll love pan fried pork chops!

Ingredients 

  • 1 Tbsp olive oil extra virgin
  • 4 4- oz (226 ⅘ g) pork chops boneless
  • Salt and black pepper to taste
  • ½ c (118 2/7 ml) balsamic vinegar
  • Tbsp (2 ½ Tbsp) maple syrup real

Instructions

  • Heat olive oil in a large, heavy-duty skillet over medium-high heat.
    1 Tbsp olive oil
  • Season pork chops on each side with salt and pepper to taste.
    4 4- oz pork chops,Salt and black pepper
  • Place pork chops in the preheated skillet and brown them on each side for about 3 minutes. Remove pork chops from the skillet and set them aside on a rimmed dish.
  • Add balsamic vinegar and maple syrup to the skillet, bringing the mixture to a boil while stirring constantly.
    ½ c balsamic vinegar,2½ Tbsp maple syrup
  • Reduce the heat to medium and cook until the mixture is reduced to about 1/3 of its original volume, becoming thick and syrupy. (Be careful not to overcook, as the mixture can become hard and sticky).
  • Return the pork chops to the skillet, along with any juices that have collected on the plate. Stir the liquid to blend the juices into the syrup and cook for an additional 1-2 minutes.

Notes

  • Do Not Overcook: Pork chops can quickly become tough if overcooked. Keep a close eye on them, especially when cooking on high heat. Aim for a final internal temperature of 145°F (63°C) for juicy, tender chops.
  • Rest Before Serving: Allow the pork chops to rest for 3-5 minutes after cooking. This helps redistribute the juices throughout the meat, ensuring a moist and flavorful bite.
  • Adjust Glaze to Taste: If the balsamic glaze is too tangy for your liking, you can add a little more maple syrup to balance the flavors. Conversely, if it’s too sweet, a bit more vinegar can add the necessary acidity.
  • Non-Stick Skillet: Using a non-stick or cast iron skillet can help prevent the pork chops from sticking and ensure even cooking and a beautiful sear.
  • Double the Glaze: If you love the glaze, consider doubling the balsamic vinegar and maple syrup amounts. Use the extra as a sauce to drizzle over the cooked pork chops or side dishes like mashed potatoes or vegetables.
  • Garnish for Extra Flavor: Garnish the finished pork chops with chopped fresh herbs like parsley, thyme, or rosemary for additional flavor and a pop of color.

Nutrition Information

Calories: 181kcal (9%) Carbohydrates: 14g (5%) Protein: 12g (24%) Fat: 7g (11%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 38mg (13%) Sodium: 36mg (2%) Potassium: 275mg (8%) Sugar: 12g (13%) Vitamin A: 2IU Vitamin D: 1µg (7%) Calcium: 26mg (3%) Iron: 1mg (6%)

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4.50 from 4 votes (4 ratings without comment)

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