Classic Maple Dijon Pork Chop Marinade

I stumbled upon this maple dijon pork chop marinade last fall when I was craving something sweet and savory, and it’s been my go-to ever since. The combination of pure maple syrup and tangy Dijon mustard creates this incredible glaze that caramelizes beautifully on thick-cut bone-in chops. Trust me, once you try this easy marinade, you’ll be making it on repeat for weeknight dinners and weekend cookouts alike.

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Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1200
• Protein: 95-115 g
• Fat: 55-70 g
• Carbohydrates: 18-24 g

Ingredients

For the pork:

• 1.5 lb thick-cut bone-in pork chops
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper

For the marinade:

• 1.5 tbsp extra virgin olive oil
• 2 tbsp Grade A maple syrup
• 1 tbsp Dijon mustard
• 2 garlic cloves, freshly minced
• 1 tbsp fresh thyme leaves
• 1 tsp apple cider vinegar
• 1/4 tsp smoked paprika

Step 1: Prepare the Marinade and Season the Pork

• 2 tbsp Grade A maple syrup
• 1 tbsp Dijon mustard
• 2 garlic cloves, freshly minced
• 1 tbsp fresh thyme leaves
• 1 tsp apple cider vinegar
• 1/4 tsp smoked paprika
• 1.5 lb thick-cut bone-in pork chops
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper

While your oven preheats to 400°F, combine the maple syrup, Dijon mustard, minced garlic, fresh thyme leaves, apple cider vinegar, and smoked paprika in a small bowl, whisking until well blended.

Pat the pork chops dry with paper towels, then season both sides generously with kosher salt and freshly cracked black pepper.

This dry seasoning step is crucial—it helps the meat develop a flavorful crust when seared.

Step 2: Sear the Pork Chops and Build the Crust

• 1.5 tbsp extra virgin olive oil
• seasoned pork chops from Step 1

Heat 1.5 tbsp of extra virgin olive oil in a large oven-safe skillet over medium-high heat until it shimmers.

Once hot, carefully place the seasoned pork chops in the skillet and sear for 5-6 minutes without moving them—this develops a rich, caramelized crust that locks in the meat's juices.

I find that resisting the urge to move the meat early on really makes a difference in getting that beautiful golden color.

Step 3: Coat, Flip, and Finish in the Oven

• marinade from Step 1
• seared pork chops from Step 2

Flip the pork chops and brush the marinade from Step 1 generously onto the top surface of each chop.

Cook for 1-2 minutes on the second side, allowing the glaze to start caramelizing.

Transfer the entire skillet to the preheated 400°F oven and bake for 5 minutes, until the pork reaches an internal temperature of 145°F and the marinade has reduced into a glossy glaze.

I like to let the pork rest in the pan for a minute or two after removing from the oven—this helps redistribute the juices throughout the meat.

Step 4: Plate and Serve

• cooked pork chops from Step 3

Transfer the pork chops to a serving platter, then pour any caramelized pan juices and glaze over the top.

Serve immediately while the pork is hot and the glaze is still glossy.

Classic Maple Dijon Pork Chop Marinade

Delicious Classic Maple Dijon Pork Chop Marinade recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 2 pork chops

Calories 1075 kcal

Ingredients

  

For the pork

• 1.5 lb thick-cut bone-in pork chops
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper

For the marinade

• 1.5 tbsp extra virgin olive oil
• 2 tbsp Grade A maple syrup
• 1 tbsp Dijon mustard
• 2 garlic cloves, freshly minced
• 1 tbsp fresh thyme leaves
• 1 tsp apple cider vinegar
• 1/4 tsp smoked paprika

Instructions

 

• While your oven preheats to 400°F, combine the maple syrup, Dijon mustard, minced garlic, fresh thyme leaves, apple cider vinegar, and smoked paprika in a small bowl, whisking until well blended. Pat the pork chops dry with paper towels, then season both sides generously with kosher salt and freshly cracked black pepper. This dry seasoning step is crucial—it helps the meat develop a flavorful crust when seared.
• Heat 1.5 tbsp of extra virgin olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Once hot, carefully place the seasoned pork chops in the skillet and sear for 5-6 minutes without moving them—this develops a rich, caramelized crust that locks in the meat's juices. I find that resisting the urge to move the meat early on really makes a difference in getting that beautiful golden color.
• Flip the pork chops and brush the marinade from Step 1 generously onto the top surface of each chop. Cook for 1-2 minutes on the second side, allowing the glaze to start caramelizing. Transfer the entire skillet to the preheated 400°F oven and bake for 5 minutes, until the pork reaches an internal temperature of 145°F and the marinade has reduced into a glossy glaze. I like to let the pork rest in the pan for a minute or two after removing from the oven—this helps redistribute the juices throughout the meat.
• Transfer the pork chops to a serving platter, then pour any caramelized pan juices and glaze over the top. Serve immediately while the pork is hot and the glaze is still glossy.