Pan-Seared Pork Chops with Indiana Maple Mustard Glaze

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pan-seared pork chops finished with a sweet and tangy glaze combining regional Indiana maple syrup and Dijon mustard for a balanced flavor profile. This American-inspired pork recipe, ready in about 25 minutes, pairs bone-in pork chops, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 350 cal/serving

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Ingredients

4 chops, about 1-inch thick bone-in pork chops
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1/4 cup Indiana maple syrup
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon fresh thyme leaves

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Instructions

Step 1: Pat dry 4 bone-in pork chops and season both sides evenly with 1 teaspoon salt and 1 teaspoon black pepper.
Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the pork chops and sear for 4-5 minutes per side, until a golden-brown crust forms and internal temperature reaches 145°F. Transfer chops to a plate and tent loosely with foil.
Step 3: Reduce heat to medium and add 2 tablespoons unsalted butter to the skillet. Once melted, stir in 1/4 cup Indiana maple syrup, 2 tablespoons Dijon mustard, and 1 tablespoon apple cider vinegar. Cook, stirring, for 2-3 minutes until the glaze thickens and coats the back of a spoon.
Step 4: Return the pork chops to the skillet and spoon the glaze over them. Cook for 1-2 minutes more to heat through and meld flavors.
Step 5: Sprinkle 1 teaspoon fresh thyme leaves over the chops before serving for a fresh herbal note.