Maple-Glazed Pork Chops + Crispy Sage

Start with thick-cut, bone-in pork chops—about 1 to 1.5 inches thick—so they don’t overcook before the glaze sets. Pat them extremely dry and season generously with salt and pepper. Heat a cast-iron skillet over medium-high until very hot; add oil and sear chops without moving for 4 to 5 minutes per side until deeply browned. Transfer to a plate while you make the glaze.

Deglaze the pan with a splash of apple cider vinegar to lift browned bits, then reduce maple syrup and a touch of soy sauce or Dijon until slightly thickened. Return chops to the skillet, coat with glaze, and finish under the broiler for 2 minutes to caramelize. Simultaneously, fry sage leaves in the same oil—heat just until crisp, about 30 seconds per side—then drain on a paper towel.

Rest the chops 5 minutes before serving so juices redistribute. The glaze should cling, not drip; if too thick, thin with a teaspoon of warm water. Crispy sage adds texture and herbal contrast to the rich pork. Use pure maple syrup—grade A Dark Amber for best flavor—and avoid imitation syrups that lack complexity. Pair with roasted root vegetables or a simple apple-slaw to cut the sweetness.