Pan fried pork chops make a quick easy dinner recipe. Made in less than 30 minutes, these glazed pork chops are tender, juicy and flavorful. The sweet maple syrup, tart cider vinegar and thyme create one incredible sauce!

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Ingredients

2 lbs boneless pork chops (See Note 1)
1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
2 tsp olive oil

Sauce
1/3 cup maple syrup
1/4 cup apple cider vinegar
1 tbsp Dijon mustard
1/2 tsp dried thyme
1/4 tsp red pepper flakes

Instructions

Using a paring knife, make small cuts along the fat side of the pork chop to reduce any curling when cooking.

In a small bowl whisk together the maple syrup, vinegar, mustard, thyme and red pepper flakes. Set aside.

Season both sides with kosher salt, pepper and garlic powder.

In a large skillet over medium high heat, add the olive oil. Sear and brown the pork chops for 3 minutes. Turn, lower heat to medium and cook for another 5 minutes or so until internal temperature reads 145°F. Remove from pan, cover and allow to rest while making the sauce.

Add the sauce ingredients to the hot skillet, scraping up the browned bits on bottom of pan. Bring to a boil, lower heat and simmer for 3-5 minutes until syrupy. Add a tablespoon of butte rand swirl in to incorporate (optional).

Pour any juices from the rested pork chops into the sauce and stir over low heat. Add the cooked pork chops to the skillet and turn to coat until heated through, about a minute. Serve with sauce poured over each pork chop. Garnish with fresh thyme or parsley if you wish.


Notes
1. I pick up a four pack of 6 ounce boneless pork chops that are almost an inch thick. Sometimes they are called pork loin chops.

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