Skillet Orange Maple Pork Chops

Serve these saucy pork chops up with your family’s favorite side dishes or consider sliced oranges & making our roasted broccoli in the oven while you’re at work on the stove top.  

To get the conversation started around the table ask, “If you could meet any book character, who would you want to meet and why?”

Orange Maple Pork Chops


  • 1/4 cup maple syrup
  • 1/2 cup frozen orange juice concentrate, thawed
  • 1 Tbsp apple cider vinegar 
  • 2 Tbsp Dijon mustard 
  • 1/4 tsp garlic powder
  • 6 pork chops (boneless, butterfly, thick cut… your choice, but not smoked)
  • 2 Tbsp olive oil 
  • Salt & pepper to taste


  1. Make the marinade by stirring together the maple syrup, orange juice concentrate, apple cider vinegar, Dijon mustard & garlic powder in a sealable plastic bag or medium glass bowl with lid. Add the chops and seal tightly. Place in the refrigerator for at least two hours to marinate.

  2. When you’re ready to get cooking, heat 2 Tbsp of vegetable oil in a large skillet over medium heat. Remove the chops from the marinade (reserve the marinade for later) and place into the skillet in a single layer with an inch or 2 between them. Flip them once browned and continue to cook until the temperature in the center of a chop reaches 145F. Cook time will vary depending on the thickness of chops you’ve chosen.

  3. Remove cooked chops from the skillet and place on a serving platter. Pour the remaining marinade into the skillet and bring to a boil over medium heat for 5 minutes. After boiling, season with salt and pepper to taste.

  4. Pour the sauce over the pork chops for serving.

Cook’s Notes:

-This also works well with boneless skinless chicken breasts. Their internal cooking temperature should reach 165F.

-We love the sweet and tangy flavor of this sauce. It’s a crowd pleaser and you might even have all the ingredients on hand already. Boiling the marinade for 5 minutes makes it safe since it has been in contact with raw meat, be sure not to skip this step!

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