Easy Maple-Balsamic Pork Chops Recipe

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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.

A picture of two boneless pork chops on a white place with balsamic vinegar sauce on top

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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.

A picture of the ingredients needed to make maple balsamic pork chops: pork chops, maple syrup, balsamic vinegar

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

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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.

process 1 a picture of two boneless pork chops in a skillet cooking

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.

Process 2 a spoon with balsamic sauce on it

Process 3 pork chops on a rimmed plate with balsamic sauce on top

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.

Cooked boneless pork chops on a platter garnished with thyme and balsamic sauce on top

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.

A picture of boneless pork chops on a white platter garnished with thyme

Recipe FAQs

Can I use a different type of vinegar if I don’t have balsamic vinegar?

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.

Can I double this recipe so that is serves 4?

Yes, you can easily double this recipe. Use 4 pork chops and double the amount of the syrup and vinegar.

Can I skip the oven step in this recipe and cook it all on top of the stove?

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.

Can I use a balsamic glaze instead of balsamic vinegar in this recipe?

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.