Why I love this spicy glazed pork chops recipe
When it comes to dinner, I tend to go for one of two categories. Easy one-pot-type meals like chicken and broccoli or a meat-starch-veggie combo plate, and I have honestly always found the latter to be boring.
Until I realized that a few simple ingredients can turn bland meat into a phenomenal dinner. I did it with my baked mahi mahi recipe and my favorite garlic baked chicken legs, and I think the possibilities are endless.
These maple glazed pork chops combine super flavorful and spicy harissa with sweet maple syrup for the perfect sweet and savory recipe. The simple, seasoned pork chops only take 10 minutes to cook and then they’re drenched it a thick, beautiful glaze that packs so much flavor.
Here’s what you’ll need to make it
Ingredients and subtitutions:
This recipe uses harissa spice powder rather than harissa paste. If you can’t find the powder, you can easily substitute the paste, you’ll just want to use about 2.4 tablespoons instead and omit the tomato paste.
I used bone-in pork chops for this recipe. I find that they’re more flavorful and don’t dry out as easily, but you can substitute boneless pork chops instead. Just make sure to be really careful so you don’t overcook them. With boneless chops, 3 – 4 minutes per side should be plenty to reach 145˚F.
How to cook pork chops on the stove
Make the glaze. Combine the glaze ingredients (maple syrup, tomato paste, harissa) in a mixing bowl and stir to combine. You can also mix directly in your saucepan to save dishes.
Bring the ingredients to a boil in a saucepan over medium-high heat, then reduce the heat and simmer until the glaze reduces and thickens. This should take about 10 minutes.
Sear the pork. Heat a large skillet to medium-high. Add the olive oil and let it get nice and hot before adding the pork chops.
While the pan is heating, season the chops with salt, pepper and harissa powder. Then, sear the chops for about 4 minutes per side, turning once.
Glaze the chops. When the chops are almost done cooking, spoon on the glaze until they’re nicely coated. Remove from heat and serve with additional glaze (if desired).
FAQs and tips for making the best pork chops
No. Rinsing any raw meat increases the chances of contaminating your kitchen. Simply remove them from their packaging and blot any excess liquid with a paper towel before seasoning.
1-inch thick pork chops will generally take about 4 – 5 minutes per side to cook (bone-in) or 3 – 4 minutes per side (boneless). If your chops are a different thickness, you will need to adjust your cooking time accordingly.
Pork chops need to be cooked to an internal temperature of 145˚F to be considered safe to eat. I recommend using a meat thermometer to accurately check the temperature.
These glaze pork chops would be great with:
More pork recipe you’ll love:Print
For the pork chop glaze:
- 6 tablespoons maple syrup
- 2 tablespoons tomato paste
- 1/2 tablespoon harissa powder
- 1 teaspoons minced garlic
- 1/4 teaspoon coarse salt
For the pork chops:
- 4 bone-in pork chops
- 1/2 – 1 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 1 teaspoon harissa powder
- 1 tablespoon olive oil
- In a small saucepan, combine the glaze ingredients and whisk until smooth. Bring to a boil, then immediately reduce heat to low and simmer for about 10 minutes, until thickened. Once the glaze has thickened, remove from heat and set aside.
- Season pork chops with salt, pepper and harissa.
- Heat olive oil in a large skillet to medium-high. Add the pork chops and sear for 4 – 5 minutes per side, or until pork chops reach an internal temperature of 145˚F.
- Remove from heat and add prepared glaze before serving.
This recipe makes enough glaze for up to 8 pork chops. Feel free to double the amount of chops you’re cooking if you need more servings.
- Category: Mains
- Method: Stovetop
- Diet: Gluten Free
- Serving Size:
- Calories: 167
- Sugar: 19.4 g
- Sodium: 493.6 mg
- Fat: 5.1 g
- Saturated Fat: 1 g
- Carbohydrates: 22.3 g
- Fiber: 0.4 g
- Protein: 8.7 g
- Cholesterol: 24.9 mg
Keywords: dairy free, egg free, paleo, pork, easy, 5 ingredient, spicy
Published: December 9, 2020. Updated: April 1, 2022.
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