Around the Campfire
Maple mustard pork chops are a simple campsite dinner with a sweet-savory glaze that feels more polished than the effort suggests. They pair especially well with potatoes, carrots, corn, or green beans.
Why This Recipe Works
Pork chops cook best over steady medium heat. The maple mustard glaze goes on near the end so the sugar does not scorch before the pork is done.
Quick Facts
- Serves: 4
- Heat zone: Medium
- Best for: Simple dinners, pork chop nights, cooler evenings
- Teaches: Glaze timing and resting
Shopping List
- Pork chops
- Maple syrup
- Dijon mustard
- Butter or oil
- Salt and pepper
Home Prep
Mix maple 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
- Spatula
- 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)
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons unsalted butter or neutral oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat the griddle to medium.
- Season pork chops with salt and pepper.
- Cook pork chops on the griddle until browned on both sides, about 4–5 minutes per side.
- Cook to an internal temperature of 145°F, then remove and let rest briefly (3–5 minutes).
- While chops cook, mix maple syrup and Dijon mustard together in a small bowl.
- Brush the pork chops generously with the maple mustard glaze during the last 2 minutes of cooking, turning once to glaze both sides.
- Serve hot.
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 rosemary potatoes, carrots, corn, green beans, or salad.
Variations
- Add 1 clove garlic, minced, to the glaze.
- Add 1/2 teaspoon chili flakes to the glaze for heat.
- Slice leftovers into wraps.
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 help set side dishes and brush glaze only away from heat with supervision.
Dragonfly Tip
Maple is a finish. Let the pork cook before the sweet glaze joins the griddle.
Dragonfly Challenge
Try one chop with maple mustard and one with garlic butter. Pick the camp favorite.