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Golden bone-in pork chops with maple mustard sauce and fresh thyme on an olive ceramic platter
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Pork Chops with Maple Mustard Sauce

Bone-in chops with a golden sear, a brief oven finish and a savory maple pan sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Rest 5 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Pork and maple mustard sauce
  • 4 bone-in center-cut pork chops 1 inch thick, about 8 ounces each
  • ¾ teaspoon fine salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon neutral oil divided, plus 1 teaspoon if needed
  • 1 small shallot finely minced, about 2 tablespoons
  • 1 garlic clove minced
  • ¾ cup unsalted chicken broth plus extra to thin
  • 3 tablespoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon unsalted butter optional

Equipment

  • 1 heavy skillet
  • 1 Rimmed baking sheet
  • 1 tongs
  • 1 whisk
  • 1 instant-read thermometer

Method
 

Prepare, cook and finish
  1. Heat the oven to 400°F (200°C). Pat thawed chops dry and season both sides with salt and pepper. Measure the sauce ingredients and set out a rimmed baking sheet.
  2. Heat part of the tablespoon of oil in a heavy skillet over medium-high heat. Sear two chops for 2–3 minutes per side. Transfer to the sheet. Repeat with the remaining chops and oil, reducing heat if deposits darken too quickly.
  3. Immediately put the sheet in the oven after the second batch. Begin checking each chop after 6 minutes; allow approximately 6–12 minutes, guided by temperature. Insert the thermometer into the center, away from bone. Each chop must reach at least 145°F before removal.
  4. Transfer cooked chops to a clean platter. Cover loosely and rest at least 3 minutes; plan on 5 minutes. Remove individual chops as they become ready.
  5. Lower the skillet to medium-low. Add the extra teaspoon oil if dry. Soften shallot for 2–3 minutes; stir in garlic for 30 seconds. Add broth and scrape up brown deposits. Whisk in syrup, both mustards, vinegar and thyme. Simmer gently for 3–5 minutes until lightly spoon-coating.
  6. Off heat, whisk in optional butter and resting juices. Thin with broth if needed, then spoon over the rested chops. Keep extra sauce at the table.

Notes

Oven times are estimates. Keep a timer running while making the sauce so you remember to check the chops. Use a clean skillet for sauce if the deposits burned. Reduce salt for pre-seasoned pork. Refrigerate within 2 hours, or 1 hour above 90°F; use within 3–4 days and reheat to 165°F.
For a sharper sauce, add vinegar ½ teaspoon at a time. For more sweetness, add maple in the same small increments. Make these adjustments without the chops in the skillet. Serve one chop per person with potatoes, rice or vegetables alongside.