Maple-Dijon Pork Chops

Maple-Dijon Pork Chops
Maple-Dijon Pork Chops. Sabrina S. Baksh
  • 27 mins
  • Prep: 12 mins,
  • Cook: 15 mins
  • Yield: 4 servings
Ratings (8)

A quick and delicious option for weeknight grilling. Not only are these pork chops flavorful, but the glaze contains only three ingredients, most of which you probably have in your pantry. So, if you're looking for a new recipe, give these sweet and savory chops a try.

What You'll Need

  • 4 bone in pork rib chops (about 1 inch thick)
  • Garnish: 2 tablespoons/30 mL fresh tarragon leaves (or flat leaf parsley) chopped
  • For Rub:
  • 2 teaspoons/10 mL sea salt
  • 2 teaspoons/10 mL onion powder
  • 1 teaspoon/5 mL marjoram
  • Optional: 1/2 teaspoon/2.5 mL herbes de provence ​
  • 1/2 teaspoon/2.5 mL black pepper
  • 1/4 teaspoon/1.25 mL garlic powder
  • For Glaze:
  • 1/2 cup/120 mL real maple syrup
  • 1/4 cup/60 mL Dijon mustard
  • 1 tablespoon/15 mL olive oil

How to Make It

Preheat grill for high heat. In small bowl, combine maple syrup with mustard and olive oil.  Set aside. Assemble rub ingredients and evenly pat onto both sides of pork chops. Place onto grill and cook for 15 minutes, turning occasionally. During the last 3-4 minutes of cooking, brush on maple glaze. Cook for 1 minute, turn, and repeat process. Do this a few more times. Make sure to keep a close eye during this phase as the sugar content in the maple syrup can cause flare-ups.

Once chops are cooked through (reaching an internal temperature of at least 145 degrees F/60 degrees C for medium, or up to 165 degrees F/75 degrees C for well done), remove from heat and place onto a platter. Let rest for 5 minutes and garnish with chopped tarragon or parsley leaves.