Maple Glazed Breakfast Bone-In Pork Chop Recipe
Making Maple Glazed Breakfast Bone-In Pork Chops transforms an ordinary morning into a special breakfast menu, perfect for a weekend treat or a gathering with loved ones. The rich, caramelized glaze and savory pork create a centerpiece-worthy dish with minimal effort.
Best of all, they’re ready in just 20 minutes, making them a fantastic option for a hearty breakfast or brunch.
Why You’ll Love This Recipe Bone-In Porkchops For Breakfast
- Quick and Easy: Cooks in just 15 minutes, helping you get in and out of the kitchen quickly.
- Incredible Flavor: A balance of sweet maple, tangy mustard, and savory pork that your whole family will enjoy.
- Versatile Pairing: Pork chops for breakfast pair great with egg bites, flaky biscuits, or even sourdough pancakes.
- Simple Ingredients: Made with pantry staples, no special shopping trip needed.
Ingredients List For Breakfast Porkchops
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Bone-in pork chops: Choose chops that are about ¾ to 1 inch thick. Be sure to trim off any excess fat.
- Maple syrup: Use pure maple syrup for the best depth of flavor.
- Dijon mustard: Adds a slight tang that balances to the sweetness.
- Apple cider vinegar: Helps tenderize the pork and enhances the glaze with a little zip.
- Soy sauce: Brings in a subtle umami depth to the sauce and a caramel glaze.
- Thyme: A touch of earthiness complements the glaze beautifully.
Before You Get Started
Breakfast in a Hurry Tip: Prep the glaze ingredients the night before and store them in the fridge. In the morning, just whisk and cook!
How to Make Maple Glazed Bone-In Pork Chops
Step 1: Prep the Pork Chops
Pat the pork chops dry with a paper towel. Using a sharp knife, cut three small vertical slits through the fat of each chop to prevent curling. Season both sides with salt and pepper.
Step 2: Make the Glaze
In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, soy sauce, and thyme. Set aside.
Step 3: Sear the Chops
Heat a large skillet over medium-high heat. Add butter and olive oil. Once the butter is melted and sizzling, add the pork chops. Sear for 4-5 minutes on the first side until browned.
Step 4: Cook Through
Flip the pork chops and cook for 1 minute. Pour the maple glaze into the pan, reduce heat to medium-low, and continue cooking for 5 minutes, basting occasionally, until the chops reach an internal temperature of 145°F.
Step 5: Rest & Finish the Glaze
Remove the pork chops from the pan, cover loosely with foil, and let rest for 5 minutes. Continue simmering the glaze for 1 to 2 minutes until slightly thickened. Stir in any juices from the resting pork.
Step 6: Serve
Drizzle the thickened glaze over the pork chops and serve hot.
Pro Tip: Letting the pork chops rest ensures they stay juicy and flavorful!
Tips and Variations
- Don’t overcook! Pork should be slightly pink inside and reach 145°F for the best texture.
- Substitutions: Swap honey for maple syrup for a different sweetness. Use balsamic vinegar instead of apple cider vinegar for deeper flavor.
- Add some heat: A pinch of red pepper flakes or a cayenne can add a little spiciness to your pork chops.
My Favorite Tools For Making Maple Glazed Bone-In Pork Chops
Buy Now → Storage and Reheating Instructions
- Refrigerate: Store cooled pork chops in an airtight container for up to 4 days.
- Freeze: Wrap pork chops in freezer paper individually and then place them in a zip lock bag. Freeze for up to 3 months.
- Reheat: If frozen, thaw overnight in the fridge. Warm in a skillet over medium heat for 3-4 minutes per side or wrap in foil and warm in a 300°F oven for 10 – 12 minutes or until heated through.
Frequently Asked Questions
Yes! Just reduce the cooking time by 1-2 minutes per side since boneless chops cook faster.
Don’t overcook them! Use a meat thermometer and remove them from heat at 145°F.
Serving Ideas & Pairings
Make It a Meal: Serve alongside with Starbucks Copycat Egg Bites, and Cranberry Orange Muffins for a great breakfast or brunch.
Similar Recipes: Try our Oven Baked Bacon with brown sugar and pepper or Savory Maple Breakfast Sausage Patties for more breakfast meat ideas.
Make-Ahead Tip: Prep the glaze in advance and store it in an airtight container for up to 3 days in the fridge to save time in the morning.
Maple Glazed Bone-In Pork Chops Recipe
Ingredients
- 4 pork loin chops boneless, ¾ to 1 inch thick
- Salt and pepper to taste
- ½ cup maple syrup
- 1 tablespoon Dijon mustard
- 1/4 cup apple cider vinegar
- 2 tablespoons soy sauce
- 1 teaspoon thyme leaves or ½ teaspoon dried, fresh
- 1 tablespoon butter
- 1 tablespoon olive oil
Instructions
Prep the Pork Chops
- Pat the pork chops dry with a paper towel.4 pork loin chops
- Using a sharp knife, cut three small vertical slits through the fat of each chop (to prevent curling).
- Season both sides with salt and pepper.Salt and pepper
Make the Glaze
- In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, soy sauce, and thyme. Set aside.½ cup maple syrup, 1 tablespoon Dijon mustard, 1/4 cup apple cider vinegar, 2 tablespoons soy sauce, 1 teaspoon thyme leaves
Sear the Chops
- Heat a large skillet (preferably cast iron) over medium-high heat. Add butter and olive oil.1 tablespoon butter, 1 tablespoon olive oil
- Once the butter is melted and sizzling, add the pork chops. Sear for 4-5 minutes on the first side until browned.
Cook Through
- Flip the pork chops and cook for 1 minute. Pour the maple glaze into the pan.
- Reduce the heat to medium-low and cook for another 5 minutes, basting occasionally, until the chops are cooked through but slightly pink in the center.
Rest & Finish the Glaze
- Remove the pork chops to a plate and cover loosely with foil.
- Let them rest while you continue cooking the glaze for 3-4 minutes, until it thickens slightly. Stir in any juices from the resting chops.
Serve
- Drizzle the thickened glaze over the pork chops and serve hot.
Notes
- Don’t overcook! Pork should be slightly pink inside and reach 145°F for the best texture.
- Substitutions: Swap honey for maple syrup for a different sweetness. Use balsamic vinegar instead of apple cider vinegar for deeper flavor.
- Add some heat: A pinch of red pepper flakes or a cayenne can add a little spiciness to your pork chops.
