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Maple-Mustard Glazed Pork Chops

Shannon :)

"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!"
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6 h 22 m servings 335 cals
Original recipe yields 4 servings (2 servings)


  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 38.3 g
  • 77%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 455 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Place oven rack in it's highest position. Set oven to Broil.
  3. 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 83
  1. 106 Ratings

Most helpful positive review

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 spoonful...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 spoonful...

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 ...

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 ve...

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...

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 pa...

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. ...

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...

Amazed with how delicious it was. We ate it with pierogies and broccoli, both of which soaked up the juice from the bottom of the plate incredibly. It was so easy and fast to make, we recommend ...

Wow! was not sure about the dry rub, but this recipe is great! Juicy and nothing was left on the plate. Keeper.