Pan-Fried Pork Chop with Maple Syrup Sauce

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Pan-Fried Pork Chop with Maple Syrup Sauce

Panfried pork chops with maple syrup sauce likely originated in North America, particularly in Canada and the northeastern United States, where maple syrup is a regional staple. This dish combines elements of French and early American cooking traditions, influenced by the use of sweet and savory pairings.

  • French Influence: French settlers in Québecused maple syrup as a sweetener in both savory and sweet dishes.
  • Southern U.S. Influence: In the American South, pan-frying pork chops is a well-established cooking method, often accompanied by sweet glazes or sauces.
  • New England Influence: New England, with its abundant maple syrup production, has a history of incorporating maple into meat dishes.

While there isn’t a singular point of origin, the combination of pork and maple syrup is a natural evolution of these culinary traditions, creating a balanced, hearty, and flavorful dish enjoyed across North America.

Ingredients

For the pork chops:

  • 2 bone-in or boneless pork chops (about 1-inch thick)
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp paprika
  • 1 tbsp olive oil
  • 1 tbsp butter

For the maple syrup sauce:

  • ¼ cup pure maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp soy sauce (optional, for depth)
  • ½ tsp dried thyme (or 1 tsp fresh thyme)
  • 1 clove garlic, minced
  • 1 tbsp butter (for finishing)

Instructions

  1. Season the Pork Chops:
    • Pat the pork chops dry with paper towels.
    • Season both sides with salt, black pepper, garlic powder, and paprika.
  2. Sear the Pork Chops:
    • Heat a skillet over medium-high heatand add olive oil and butter.
    • Once hot, place the pork chops in the pan and cook for about 3-4 minutes per sideuntil golden brown and cooked through (internal temp 145°F/63°C).
    • Remove the pork chops and set them aside, tented with foil.
  3. Make the Maple Syrup Sauce:
    • In the same pan, reduce the heat to mediumand add minced garlic. Sauté for about 30 seconds.
    • Stir in the maple syrup, Dijon mustard, apple cider vinegar, soy sauce, and thyme.
    • Simmer for 2-3 minutes, stirring occasionally, until slightly thickened.
  4. Finish the Sauce:
    • Remove from heat and stir in 1 tbsp of butterfor a glossy, rich finish.
  5. Serve:
    • Drizzle the maple syrup sauce over the pork chops and serve immediately.
    • Pair with mashed potatoes, roasted vegetables, or a crisp salad.

 Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good pork page.

Pan-Fried Pork Chop with Maple Syrup Sauce