Seared Balsamic Pork Chops with Maple Glaze

4.50 from 4 votes

These Seared Balsamic Pork Chops with Maple Glaze are the perfect way to make a quick dinner! You'll love pan fried pork chops!

Prep Time5

Cook Time15

Total Time20

Course: Main Dishes

Cuisine: American

Servings:

Calories: 181kcal

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.

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.