1-First, gather all your ingredients and pat dry the pork chops for better searing, as this helps them brown nicely.

2-Next, season the pork chops evenly with salt, pepper, and garlic powder to build that savory base.

3-Then, heat a skillet over medium-high heat and sear the pork chops for 3-4 minutes per side until they get a golden brown crust that’s where the flavor really starts.

4-After searing, mix the maple syrup, ketchup, soy sauce, apple cider vinegar, minced garlic, and ground ginger in a small bowl to create the glaze.

5-Reduce the heat to medium, pour the glaze over the pork chops, and cook for an additional 2-3 minutes, spooning the sauce over them continuously.

6-Check for an internal temperature of 145°F for safety, let them rest for 5 minutes to retain juices, and serve warm, optionally garnished with fresh thyme.

7-One thing I’ve learned is to adapt the glaze ingredients and cooking times for dietary restrictions, like using plant-based alternatives.

8-For thicker pork chops, flip them every minute and rotate in the pan remove when the internal temperature reaches 138-140°F, cover to keep warm, and return to the sauce before serving.

9-This glaze works great with chicken too, adding that maple magic to other proteins.