Vermont Pork Chops for 2
Delight in the sweet and savory flavors of Vermont with this easy yet elegant recipe for Vermont Pork Chops for 2. Perfect for date night or an intimate dinner, these juicy, 1-inch thick boneless pork chops are seared to golden perfection and bathed in a luscious maple-mustard glaze made from pure maple syrup, Dijon mustard, apple cider vinegar, and fragrant dried thyme. A touch of garlic and a buttery finish elevate this dish to restaurant-quality sophistication. Ready in just 30 minutes, this quick and flavorful meal pairs beautifully with creamy mashed potatoes or roasted vegetables for a comforting and satisfying dinner. Whether you're seeking a cozy weeknight meal or a special occasion recipe, these Vermont Pork Chops are sure to impress.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 pieces boneless pork chops (1-inch thick)
- 3 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 pieces garlic cloves, minced
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season both sides of the pork chops with salt and black pepper. Set aside.
In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, minced garlic, and dried thyme to create the glaze. Set aside.
Heat a large skillet over medium heat and add olive oil. Once the oil is hot, carefully place the pork chops into the skillet.
Sear the pork chops for 3-4 minutes on each side until golden brown. Remove them from the skillet and set aside on a plate.
Reduce the heat to medium-low and add the butter to the skillet. Once melted, pour in the maple-mustard glaze, stirring frequently for about 1-2 minutes until it begins to thicken slightly.
Return the pork chops to the skillet, spoon the glaze over them, and cook for an additional 6-8 minutes, flipping once. Ensure the internal temperature of the pork reaches 145°F (63°C).
Once cooked through, remove the pork chops from the skillet and let them rest for 3 minutes to retain their juices.
Serve the Vermont Pork Chops drizzled with the remaining glaze from the pan. Pair with mashed potatoes or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 895 mg | 39% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 19.9 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 403 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
