Easy Maple Balsamic Pork Chops
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Maple balsamic pork chops recipe is made with just a few simple ingredients. It’s a delicious savory and sweet recipe that can be made in 30 minutes right in your skillet.
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Skillet dinners like these juicy pork chops are a game-changer for quick and delicious meals. With just one pan, minimal prep work, and a short cooking time, they offer convenience without compromising flavor. Put a baked potato in the oven and throw a quick salad together and dinner is ready!
Why you will love maple balsamic pork chops
- It’s an easy recipe made with a short list of five ingredients.
- Quick and flavorful! This dish is the perfect blend of sweet and savory, and it’s ready in under one hour.
- It’s made in on pan which means easy clean-up.
Here is what you will need
This is a brief summary of the ingredients needed to make this maple balsamic pork chops recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.
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Ingredients
- Olive Oil
- Boneless Pork Chops
- Balsamic Vinegar
- Maple Syrup
- Sea salt and black pepper
🥄Equipment
- Large Skillet
How to make maple balsamic pork chops
Prepare: Pat the chops dry with paper towels and season pork chops with sea salt and black pepper. Combine the maple syrup and balsamic vinegar. Heat olive oil in heavy-duty skillet over medium-high heat. Preheat the oven to 375 degrees f.
STEP 1: Once the skillet is hot, add the chops to the preheated skillet and cook on each side until they are golden brown (about 3 minutes per side). Place the pan in the preheated oven and bake until internal temperature reaches 140 to 145 degrees f.
STEP 2: Remove the brown pork chops from the oven and transfer them to a rimmed dish. Add the balsamic vinegar and maple syrup to the hot skillet and bring to a boil while stirring constantly. Cook until the syrup is reduced by about one third.
STEP 3: Pour the pan sauce over the pork on the serving plate and serve.
Ingredient notes and substitutions
Boneless Pork Chops – Boneless pork chops are cut from the loin of the pig and have had the bone removed, which makes them easier to cook and eat. They can be substituted with bone-in pork chops which can be more tender, but they take longer to cook.
You can also use a small pork tenderloin to make this recipe.
Maple Syrup – Look for real maple syrup, not pancake syrup to make this recipe. If you need a substitute, you can use an equal amount of honey.
Balsamic vinegar – Balsamic vinegar is a dark concentrated vinegar made from fresh unfermented grapes. Unlike wine vinegars, it is sweet and tangy at the same time. It can be replaced with either red wine vinegar or apple cider vinegar with the addition of honey or maple syrup to sweeten it up for a similar taste.
How to store leftovers
Once they have reached room temperature, leftover maple balsamic pork chops can be stored in the refrigerator in an airtight container for up to 3 days. Reheat in a skillet on top of the stove.
What to serve with maple balsamic pork chops
Maple balsamic pork chops pair well with just about any side dish. Try roasted brussels sprouts, sauteed carrots and zucchini, green beans, or roasted broccoli. Rice or a simple baked potato can round out the meal.
Recipe variations
Garlic and Herb – Add minced garlic and fresh rosemary or fresh thyme to the vinegar and syrup mixture.
Spicy – For a kick of heat add a dash of cayenne pepper to the vinegar sauce.
Rosemary Dijon – Mix in fresh rosemary leaves and dijon mustard for a more savory flavor.
Chicken – Change up the meat and use boneless chicken breasts to make this recipe.
Tips
- If the pork chops stick to the skillet, let them cook a little bit longer and they should release easily .
- For best results, do not overcook pork chops, as this can result in tough, dry meat. Cook them until they reach a temperature of at least 145 to 160 degrees F.
- Use a heavy-bottomed skillet, which will distribute the heat evenly for more efficient cooking.
- Cooking time can vary depending on the thickness of the pork chops.
Recipe FAQs
Balsamic vinegar is sweet tasting and adds a unique flavor to this recipe. You can try to substitute balsamic with red wine vinegar but keep in mind that it may affect the flavor profile, so taste before serving; you may need to add more syrup.
Yes, you can easily double this recipe. Use 4 pork chops and double the amount of the syrup and vinegar.
Yes, you can. Once the pork chops have turned brown, reduce the heat and cover the pan. Cook for about 10 minutes or until the chops reach 140 to 145 degrees f.
You can! Mix a 1/4 cup of glaze with a little bit of maple syrup to taste. Heat it in the skillet and pour over the pork chops and serve. There is no need to reduce the balsamic glazes since it has aleady been reduced.
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Skillet Maple Balsamic Pork ChopsEquipment
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 boneless pork chops
- 1/2 cup balsamic vinegar
- 1 1/2 tablespoons maple syrup
- sea salt pinch
- pepper pinch
Instructions
- Preheat the oven to 375 degrees f. Mix 1/2 cup balsamic vinegar and 1 1/2 tablespoons maple syrup together and set aside.
- Heat 1 tablespoon extra virgin olive oil in a heavy-duty skillet over medium-high heat. Season 2 boneless pork chops with salt and pepper.
- Add the seasoned pork chops to the heated skillet and brown the pork chops on each side (approximately 3 minutes per side). Place the pan in the oven and bake for about 10 minutes – until the internal temperature reaches 140 to 145 degrees f. Remove the skilet from the oven and transfer the pork chops to a rimmed dish.
- Add the balsamic vinegar mixture to the skillet and cook over medium heat until while stirring occasionally until it reduces by about one third. Pour the sauce over the pork chops on the serving plate and serve.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used