Gluten Free, Dairy Free, Paleo, Whole30 option, Soy Free
These simple Baked Pork Chops are smothered in a slightly sweet, tangy, garlicy maple Dijon sauce. Plus they're ready in only 30 minutes!
Why I Love This Recipe
This recipe is super simple to make and so delicious! Sauces in general really amp up the flavor of any meal and this Baked Pork Chops recipe is no different. Pork and mustard are BBFs and this sauce plays on that classic combination. The sauce is a thickened jus made from juices released while the pork is cooking, tangy Dijon mustard, sweet maple syrup, and pungent buttery garlic.
I love serving these tender Baked Pork Chops With Maple Dijon Sauce alongside mashed potatoes to soak up all the yummy saucy drippings. In the fall and winter I also serve them with a side of roasted or steamed vegetables. Or, in the summer I'll grill corn on the cob as a side dish. Since this recipe only takes 30 minutes from start to finish, it's perfect for a quick weeknight meal.
It's also kid approved by my 6 year old son who gave it two thumbs up. Of course we all know 'kid approved' is mostly arbitrary because my 5 year old wouldn't touch a pork chop of any variety with a 10 foot pole 🤣.
Cooking Tips
When making the maple Dijon sauce, make sure to keep all the luscious juice drippings in the skillet! Using juices rendered from cooked meat is a simple, natural way to enhance the flavor of a sauce.
In case you are wondering, white wine vinegar is Paleo compliant. You could also make this recipe Whole30 compliant by leaving out the maple syrup. Try replacing with a couple tablespoon of date paste for added sweetness that is Whole30 approved.
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📖 Recipe
Baked Pork Chops With Maple Dijon Sauce {Paleo}
Equipment
- 1 large oven safe skillet 12"
- 1 pair cooking tongs or fork
- 1 Whisk
Ingredients
- cooking spray*
- 4 thick cut bone in pork chops about 3-4lbs total weight
- 1 teaspoon salt divided
- ¼ cup Dijon mustard Paleo compliant brand
- ¼ cup pure maple syrup
- 1½ tbsp white wine vinegar
- 2 cloves fresh garlic minced
- ¼ tsp garlic powder
Instructions
- Preheat oven to 425℉. Spray a large 12" skillet until the bottom is fully coated in cooking spray. Heat over MED until very warm.
- Sprinkle salt evenly over both sides of each pork chop using ¼ teaspoon of salt per chop. Add pork chops in a single layer in skillet, pressing down lightly to ensure full contact with heat. The pan will be a little crowded but that's ok. Sear 3 minutes on the first side to brown. Flip and sear 2 minutes.
- Place uncovered skillet in oven and bake 11-14 minutes until cooked to your preference 150° Medium 155° Medium-Well 160° Well done. Remove pork chops to a plate, cover with tin foil and let rest for 10 minutes.
- While pork chops are resting, make the sauce. Keep in mind the entire skillet is hot, so use oven mitts/pot holders before you touch. Place skillet containing released pork juices on burner over MED heat. Do not discard the natural juices as they are the base of the sauce.
- Add Dijon mustard, maple syrup, white wine vinegar, minced garlic, and garlic powder to pan. Use a whisk to fully combine. Bring to a simmer and reduce heat to MED-LOW. Cook 3-5 minutes stirring often until sauce is slightly thickened. Remove from heat.
- Place pork chops back in pan and use a spoon to fully coat them in sauce. Serve warm with extra drizzles of sauce on top if desired.
Joanne
Delicious! I made for the first time tonight.
Followed your sauce recipe however misread white wine vinegar for white vinegar; still was perfect.
I seasoned my meat as per usual with salt pepper garlic powder thyme and cilantro. I cooked it in a sprayed Pyrex dish and poured the sauce over it to coat and baked @ 375* for 40 minutes and rested for 5 minutes. It was absolutely delicious!,, The pork chops were so tender and your sauce delicious. Thanks for sharing. This will go into the regular rotation. Edmonton, Alberta Canada - October 30, 2023