Boneless pork chops in a dry rub are broiled to perfection and brushed with a maple mustard glaze. Adjust the amount of pepper for your taste. Tangy, sweet, spicy, delicious!

Recipe Summary

prep:
10 mins
cook:
12 mins
additional:
6 hrs
total:
6 hrs 22 mins
Servings:
4
Yield:
2 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together the brown sugar, pepper, salt, onion powder, and paprika in a bowl. Coat the pork chops with this mixture on both sides. Cover and place in the refrigerator 6 hours to overnight.

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  • Place oven rack in it's highest position. Set oven to Broil.

  • Place pork chops onto a slotted, two-piece broiler pan. Stir together the maple syrup and spicy mustard. Broil pork chops for 5 minutes, then turn over, and broil for another 5 minutes. Brush the tops with the mustard glaze, and cook for 1 minute. Turn the chops over, brush again, and broil for an additional minute, or until cooked to your desired degree of doneness. Remove pork chops to serving plates and top with additional glaze, if desired.

Nutrition Facts

335 calories; protein 38.3g 77% DV; carbohydrates 24.3g 8% DV; fat 8.9g 14% DV; cholesterol 97.9mg 33% DV; sodium 454.6mg 18% DV. Full Nutrition

Reviews (92)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/29/2007
I was limited on time so I modified this recipe a bit. I rubbed the pork chops in the dry ingredients and placed them on a flat griddle. I mixed the mustard and real syrup and poured spoonfuls over the top. I turned the pork chops after about 8 minutes and poured more of the glaze on. I did reduce the pepper to a single teaspoon but I think next time I'll only use a 1/4 of a teaspoon. And maybe get a spicer brown mustard. Overall great flavors easy dinner. Read More
(39)

Most helpful critical review

Rating: 3 stars
12/04/2011
These were pretty good. I would give them 3 1/2 stars if I could. My boyfriend thought they were just OK but don't listen to him he's not a big fan of mustard. I didn't broil these because I didn't have a broiling pan. I just pan fried them instead. And since I pan fried them I didn't make a glaze. I doubled the ingredients for the glaze added a little brown sugar and simmered into a sauce I served on top. Was yummy! The rub was fairly basic but not bad. Read More
(4)
121 Ratings
  • 5 star values: 72
  • 4 star values: 39
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
01/28/2007
I was limited on time so I modified this recipe a bit. I rubbed the pork chops in the dry ingredients and placed them on a flat griddle. I mixed the mustard and real syrup and poured spoonfuls over the top. I turned the pork chops after about 8 minutes and poured more of the glaze on. I did reduce the pepper to a single teaspoon but I think next time I'll only use a 1/4 of a teaspoon. And maybe get a spicer brown mustard. Overall great flavors easy dinner. Read More
(39)
Rating: 4 stars
06/21/2011
Very Good! I made many changes because of lack of time and ingredients. I used onion soup mix because I had no onion powder. I reduced the amount of salt because of the salt already in the soup mix. I used dijon mustard. I used pancake syrup insead of maple syrup. I mixed all of the ingredients together (I didn't have time to marinate). Put some olive oil in a frying pan (med-high heat). I seared the chops on both sides and then added the mixture to the pan, covered it and simmered the sauce and chops about 15 min. It was great!!!!!! My husband loved it. Will definitely make this again....probably the same way because I didn't have to plan ahead. Read More
(33)
Rating: 4 stars
03/03/2011
This was quite simple and very tasty. I did use fresh chopped green onion instead of onion powder and I added fresh minced garlic. We all liked this and it was very simple for me to make on a very chaotic day. I think marinating the pork in the sauce all day is what made it so good. I served this with Company Couscous and Sour Cream Cucumbers. Read More
(17)
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Rating: 5 stars
04/08/2011
This is the best pork chop recipe I have tried in a long time! But....I didn't find it until 30 minutes before cooking dinner so I made a small change. Since I didn't have time to marinate I rubbed the pork chops with olive oil then applied the rub. Put in the refrigerator for 30 minutes. Then instead of broiling I placed them on the grill and grilled them. I grilled them at 375 degrees 5 minutes on each side then 1 minute with the glaze turned them over and 1 more minute with the glaze. They were awesome and my husband said he could eat them every night!!!! Thanks so much for the recipe! Read More
(14)
Rating: 5 stars
01/30/2007
This was the weekly dish on the quality cook dot com last week. My family really enjoyed it. I added a little mustard powder to the rub. I let them sit all day in the fridge. But the best part of it was the glaze. My hubby wants to try it on all kinds of things! Thanks for the great recipe Shannon:) Read More
(10)
Rating: 5 stars
06/11/2009
These were good. Maybe next time I'll read the directions correctly. I mixed all the spices maple syrup and mustard togethered and slathered the pork steaks that's what I used in the sauce. Let them marinate for about an hour. Then I reread the directions woops. I wasn't going to waste them so I broiled them the same amount of time as suggested. They turned out good. Thanks! Read More
(7)
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Rating: 4 stars
05/16/2007
These were way too sweet for me! But, I would like to try the glaze again with another cut of meat, which would most likely end up being ham. Ended up marinating my chops in the rub for longer than suggested, but they were really flavorful as a result...and I did use some hot sauce to cut the sweetness of the glaze a bit. Thanks Shannon, for the recipe...if nothing else, these pork chops were nice and juicy! Read More
(7)
Rating: 5 stars
02/26/2008
I think this may be the best pork recipe I've tried to date - and so easy too! I'm going to try the glaze on chicken next. Read More
(5)
Rating: 5 stars
05/04/2011
Wow! was not sure about the dry rub but this recipe is great! Juicy and nothing was left on the plate. Keeper. Read More
(5)
Rating: 3 stars
12/04/2011
These were pretty good. I would give them 3 1/2 stars if I could. My boyfriend thought they were just OK but don't listen to him he's not a big fan of mustard. I didn't broil these because I didn't have a broiling pan. I just pan fried them instead. And since I pan fried them I didn't make a glaze. I doubled the ingredients for the glaze added a little brown sugar and simmered into a sauce I served on top. Was yummy! The rub was fairly basic but not bad. Read More
(4)