Maple & Dijon Pork Chops

dp spotlight sf Recipe: Maple & Dijon Pork Chops

PREP TIME: 10 mins
COOK TIME: 15 mins

Sweetness with pork, is there anything better?  Cooked on high heat with a simple marinade, this dish can be whipped up in no time.

This preparation is done stovetop but can just as easily be done out on the grill using high heat.

We typically pair this dish with delicious seasonal veggies – ideally one of them adds some sweetness to your plate to compliment the juicy flavours of the pork.  Try roasted squash (we used acorn) with sautéed broccolini (with lemon & garlic) for a colourful and tasty plate.



Servings: 2

2 heritage breed pork chops
1 tsp kosher salt
1 tbsp vegetable oil (we use avocado oil)
2 tbsp Dijon mustard
1 tbsp maple syrup
2 cloves of garlic, minced
2 tsp of finely chopped herbs (we like to use fresh thyme or rosemary)
2 tsp of fresh ground pepper
1 tsp of finely chopped parsely for garnishing (optional)


Take pork chops out of the fridge and let them come to room temperature on the counter.

In a small mixing bowl, whisk together the mustard, maple syrup, garlic, herbs and pepper.  If you prefer more sweetness, simply add more maple syrup to taste for the glaze.

Set a large heavy skillet (cast iron works well) on the stove on high heat.  Once skillet is hot, add the oil.

Pat the pork chops dry with paper towel and season all over with salt.  Once the oil in the skillet is very hot, gently add in the pork chops – the oil is very hot, so don’t be thrown off by the splatter!  We recommend first searing the fat cap of the pork chops to add this additional flavour to your skillet for cooking.

Cook the chops for 3 minutes on the first side and then flip over.  After 3 minutes of cooking on the second side, spoon over half the maple/mustard marinade onto the chops and flip over to sear for 30 seconds (sauce side down) to caramelize.

Spoon over the remaining marinade on the second side, and flip over to sear the second side for another 30 seconds. Be careful not to sear for too long as you risk burning the sauce with the high heat of the skillet.

Remove the chops from the heat and rest for 5 minutes before serving whole or sliced. Garnish with parsely.

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Sundays are for Grazing

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