Quick, cheap and family-friendly…that’s my love language when it comes to weeknight meals. For no really good reason, pork chops were absent from our dinner table for years. But lately, I’ve started to build a repertoire that my family ask me to make regularly. Two of their favorites are Easy Braised Pork Chops with Tomatoes & Olives and Grilled Pineapple Chili Pork Chops, and just a few nights ago, this version with an easy Dijon mustard and maple syrup sauce shot straight to the top of the list.
This recipe can be made in 15 minutes, from start to finish. Season the pork chops and throw them in the pan. While they cook, a mere 2 to 3 minutes per side, whisk the sauce ingredients in a small bowl. In the same pan (yes, only one pan to wash!), sauté the garlic, pour in the sauce ingredients and simmer for a few minutes.
We served this up with roasted potatoes, but it would be fantastic over a bed of brown rice. The thought of the juices from the pork and the sauce soaking into the rice sounds too good for words. Get in your greens with some steamed broccoli or a kale salad on the side.
Other quick dinner recipes:
Cookin’ Canuck’s Maple Dijon Baked Salmon
Cookin’ Canuck’s Chicken Pesto Artichoke Naan Pizza
Gimme Some Oven’s 4-Ingredient Slow Cooker Salsa Verde Chicken
Bibby’s Kitchen @36’s Chicken Tacos with Slaw Salad & Buttermilk Lemon Dressing
Omnivore’s Cookbook’s Spicy Beef Stir-Fry with Pepper
Pork Chops with Dijon Maple Sauce Recipe
Quick, easy, cheap and packed with flavor. These pork chops are perfect for weeknight meals!
- 4 thin-cut bone-in pork chops (5 oz. each)
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1 tsp olive oil
- 1/3 cup chicken broth
- 2 tbsp vermouth
- 2 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1/2 tsp crushed, dried rosemary
- 1/4 tsp ground pepper
- 1/2 tsp olive oil
- 2 garlic cloves, minced
- 2 tbsp minced flat-leaf parsley
- Season both sides of the pork chops with the oregano, salt and pepper.
- Heat the olive oil in a large nonstick skillet set over medium-high heat.
- Cook until the pork chops are just cooked through, 2 to 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep warm.
- In a medium-sized bowl, whisk together the chicken broth, vermouth, Dijon mustard, maple syrup and pepper.
- Heat the olive oil in the same nonstick skillet, set over medium heat.
- Add the garlic and cook, stirring, for 30 seconds.
- Whisk in the chicken broth mixture. Bring to a boil, then simmer until the sauce is slightly thickened, about 3 minutes.
- Spoon the sauce over the pork chops and garnish with parsley. Serve.
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