Maple Glazed Pork Chops

Around the Campfire

Maple glazed pork chops are a simple camp dinner with a sweet-savory finish. They pair well with carrots, cabbage, potatoes, corn, or green beans.

Why This Recipe Works

Pork chops cook over steady medium heat, then the maple glaze goes on near the end so it does not burn before the pork is done.

Quick Facts

• Serves: 4
• Heat zone: Medium
• Best for: Pork chop dinners, cooler evenings, simple protein plates
• Teaches: Glaze timing and resting

Shopping List

• Pork chops
• Maple syrup
• Dijon mustard
• Butter

Home Prep

Mix maple syrup and mustard before the trip. Season pork chops ahead if desired.

Cooler Packing

Keep pork cold and below ready-to-eat foods. Store glaze sealed upright.

Equipment

• Blackstone griddle
• Tongs
• Instant-read thermometer

Heat Zones

Use medium for the pork, then rest it on a cooler zone before slicing.

Ingredients

• 4 bone-in or boneless pork chops (about 1-inch thick, 6-8 oz each)
• 1/4 cup pure maple syrup
• 1 tablespoon Dijon mustard
• 2 tablespoons butter
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Instructions

1. Preheat the griddle to medium (325-375°F).
2. Season 4 pork chops all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
3. Place the pork chops on the griddle and cook for 5-7 minutes per side, or until nicely browned.
4. While chops are cooking, mix 1/4 cup maple syrup and 1 tablespoon Dijon mustard in a small bowl.
5. When the pork reaches an internal temperature of about 135-140°F, brush both sides with the maple-mustard glaze and add 2 tablespoons butter around the chops.
6. Continue cooking and turning, glazing repeatedly, until pork reaches 145°F internal temperature.
7. Remove pork chops from the griddle and let rest 3-5 minutes before serving.

Doneness

Pork should reach 145°F and rest before serving.

Common Mistakes

• Adding glaze too early.
• Cooking over high heat.
• Skipping the rest.

Serving Suggestions

Serve with carrots, potatoes, cabbage, corn, or salad.

Variations

• Add 1 clove garlic, minced, to the glaze for more flavor.
• Add a pinch of chili flakes to the glaze for heat.
• Slice leftover pork into wraps or sandwiches.

Dietary Adaptations

• Gluten-free: Verify mustard.
• Dairy-free: Use oil instead of butter.
• Low-carb: Use less maple and serve with vegetables.

Scaling

Cook chops in batches and glaze each batch at the end.

Weather Notes

Wind can extend cook time. Use a thermometer instead of guessing.

Leftovers

Slice leftovers for wraps, bowls, or breakfast hash.

Kid Helper Tasks

Kids can set sides and toppings away from the griddle.

Dragonfly Tip

Maple is a finish. Let the pork cook before the sweet glaze joins the heat.

Dragonfly Challenge

Try one chop with maple glaze and one with garlic butter. Pick the camp favorite.