My mother-in-law usually eats like a bird, but she went to town on this dish

Cooktop Cove: My mother-in-law usually eats like a bird, but she went to town on this dish

By Georgia Lynn

This Baked Maple Mustard Pork Chops recipe is one of those delightful treasures that brings back memories of cozy family dinners on the farm. Pork has always been a staple in our Midwestern kitchen, a simple yet hearty reminder of the country life. The combination of maple and mustard has roots deep in our culinary history, stemming from the days when preserving and flavoring meats were done with whatever was on hand. This dish is perfect for those who seek comfort in simplicity and flavor in tradition.

These pork chops pair beautifully with a side of creamy mashed potatoes and buttered green beans. For a touch of sweetness, you might consider serving them with a crisp apple salad or some roasted butternut squash. The combination of flavors will remind you of a cozy autumn evening, even in the heat of summer.

Baked Maple Mustard Pork Chops

Servings: 4 servings

Ingredients

4 bone-in pork chops, about 1-inch thick
1/4 cup pure maple syrup
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil

Directions

Preheat your oven to 375°F (190°C).

In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and minced garlic. Season the mixture with salt and pepper to your liking.

Heat the olive oil in a large oven-safe skillet over medium-high heat. Season the pork chops with salt and pepper, then sear them in the skillet until golden brown, about 3-4 minutes per side.

Pour the maple mustard sauce over the pork chops, turning them to coat evenly.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pork chops are cooked through (internal temperature should reach 145°F).

Remove from the oven and let the pork chops rest for a few minutes before serving.

Variations & Tips

For a different flavor experience, you can add a teaspoon of thyme or rosemary to the maple mustard sauce. If you prefer a bit of spice, a dash of cayenne or red pepper flakes will do the trick. If bone-in pork chops aren't available, boneless can be used, but reduce the cooking time slightly to avoid drying them out. For a bit more tang, you can substitute some of the mustard with a grainy variety.