Maple Glazed Pork Chops

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Sweet and savory collide in this delicious maple-glazed pork chop dish! Using only a few ingredients, this meal is easy and delicious and has a flavor that is not to be missed.

maple glazed pork chops


These delicious maple glazed pork chops are so easy to make and loved by my whole family. The recipe to make them can be very economical, too! I’m going to show you how in this post today. Don’t love pork chops? Feel free to use another meat of your choice! This glaze also works super well with chicken. But if you do love Pork Chops check out some of my other Pork Chop recipes like Crispy Breaded Pork Chops With Milk GravyPan-Seared Pork Chops with Velvet Cream SaucePork Chop Biscuits, and Blackened Pork Chops.

Ingredients You’ll Need for Maple-Glazed Pork Chops:

ingredients for maple glazed pork chops

Ingredients You’ll Need

  • 4 pork chops
  • Balsamic Vinegar
  • Maple Syrup*
  • Kosher Salt
  • Pepper

*You can substitute maple flavored pancake syrup or even honey. Both will work just fine.

Helpful Kitchen Tips

How to Make Maple-Glazed Pork Chops:

stir salt and pepper in a bowl

Stir your salt and pepper together.

sprinkle each side of the pork chop in salt/pepper mixture

Sprinkle each side of the pork chops with salt and pepper

brown pork chops in oil

Place one to two tablespoons of oil in a large skillet over medium high heat.

I love making these pork chops in my favorite Caraway pans!

Add pork chops and cook until browned on both sides, about 3-4 minutes per side.

drippings from pork chops

See all this yummy stuff on the bottom of the pan? We’re about to work that up into our sauce.

pour balsamic vinegar into pan

Reduce the heat to medium and pour your balsamic vinegar into the pan.

It is going to bubble and steam a lot when you add it.

use wooden spoon to scrape bottom of pan

Just pour it in and use a wooden spoon to stir around and gently scrape the bottom of the skillet.

pour in syrup and stir well

Pour in your syrup and stir well.

add pork chops to pan

Add in pork chops and continue cooking, stirring frequently, over medium heat until sauce is thickened and pork chops are no longer pink in the center, 7-10 minutes. 

thickening sauce


**Important note about sauce: It’s still going to be bubbly but will look kind of like this. Pancake syrup probably won’t be as dark but color is not what we’re looking for here, it’s thickness.

cook until sauce is thickened

Now this will most likely take the full ten minutes and maybe even a few more if you are using pancake syrup, but I find that maple thickens up a little bit faster so it will be more like seven.

It is hard to tell when the sauce is thickened because it will still be very fluid while it’s hot. When I think we’re there I spoon a little sauce over my pork chop to see if it is thick. Once it is, remove your pan from the heat and allow it to sit for about five minutes. Then, rub each pork chop in the glaze on both sides before removing to serving plates.

maple glazed pork chops



maple glazed pork chops

Maple Glazed Pork Chops – And How To Traumatize Your Kids

These delicious maple glazed pork chops are so easy to make and loved by my whole family. The recipe to make them can be very economical, too!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Keyword: maple
Servings: 4
Calories: 250kcal


  • 4 pork chops about 3/4 inch thick
  • 1 cup maple syrup or maple flavored pancake syrup
  • 1/3 cup Balsamic Vinegar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1-2 tablespoons vegetable oil


  • Place oil in large skillet over medium high heat while you prepare the pork chops.
  • Mix together the salt and pepper and sprinkle both sides of each pork chop.
  • Place pork chops in hot skillet and cook for 3-4 minutes on each side, or until browned.
  • Remove pork chops and set aside.
  • Add vinegar to the skillet and stir with a wooden spoon to remove all bits from the bottom.
  • Add syrup and stir until well combined.
  • Return pork chops to pan and continue cooking until glaze is thickened and pork chops are no longer pink in the center, 7-10 minutes. See post for helpful hints on how to tell when glaze is done.
  • Remove pan from heat and allow to rest five minutes. Before removing pork chops, rub each side in the glaze to coat well and then remove to serving plates.


Calories: 250kcal
Tried this recipe?Mention @southernplate or tag #southernplate!


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  1. I absolutely love these! I make them often the only complaint is the pan is awful to clean once it’s done other than that it’s a great recipe

  2. Hey Christy! I would love to make this today. I have a lot of vinegar in my pantry but not one is Balsamic. Does it matter?

  3. Ate lunch with my Dad quite often. His eyesite was going so…….. He had fixed steaks, baked potatoes and pintos. I bit into the steak. You could cut it with a fork and the flavor, dang. Seems he mistook the maple syrup for the bbq sauce. Fix these periodically when I can afford steak but never thought of pork chops. Thanx Christy, can taste them now.

  4. Thank you so much for sharing this! In my adult life I have never cooked pork chops because of how dry and aweful they were when my psrents would make them. I used to cover them with ketchup just the get them down. You’re recipe us amazing! They came out perfectly. The kids and husband all cleaned their plates tonight and raved about the chops. Thank you again!

  5. I needed a quick meal after I put my baby to sleep and just made these. Easy and fantastic! I used a little less maple syrup because I substituted honey-ginger balsamic vinegar (from a local specialty store) for regular balsamic. Next time I will try some peach balsamic–the possibilities are endless.
    PS–your strawberry cobbler has been a staple at my dinner parties! 🙂

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