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Maple-Glazed Pork Chops
Four ingredients, 20 minutes — this is one quick, flavorful main. If it sticks, use a thin metal fish spatula to help loosen the meat from the grill.
Click here to see Cooking with Maple Syrup — 8 Recipes.
- 3 1/4 Tablespoons maple syrup
- 1 Tablespoon horseradish mustard
- 2 bone-in pork chops
- Kosher salt and freshly ground black pepper, to taste
- 5 (3/4-inch-thick) pork chops
- 1 (17-oz.) can sweet potatoes, drained*
- 1 (16.3-oz.) can Refrigerated Buttermilk Biscuits
- 3/4 cup maple-flavored syrup
- Heat oven to 400°F. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork chops cook until browned on both sides. Place pork chops in ungreased 15x10x1-inch baking pan. Sprinkle with salt and pepper. Cover with foil. Bake at 400°F. for 10 minutes.
- Remove pork chops from oven. Move pork chops to one side of pan drain and discard drippings. Arrange sweet potatoes around pork chops. Separate dough into 8 biscuits arrange in pan next to pork chops and potatoes. Drizzle syrup over pork chops, potatoes and biscuits.
- Return to oven. Bake, uncovered, for an additional 17 to 20 minutes or until biscuits are golden brown and pork chops are no longer pink in center. If desired, brush biscuits with additional syrup before serving.
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What to serve with maple glazed pork chops:
We ate these Maple Glazed Pork Chops with a side salad and these Roasted Young Potatoes. It was a good dinner. 🙂
A few notes about how to make maple glazed pork chops:
- You can use bone-in or boneless pork chops for this recipe.
- Use real maple syrup! Do not use caramel-colored high fructose ''pancake syrup" that tries to disguise itself in the syrup aisle. The flavor will not be the same. This one from Amazon is a pretty good deal!
- The sauce will thicken as it cools, so stop cooking it down when it looks just a little too liquid for your taste. Otherwise you will end up with a thick honey-like consistency. Which is not a bad thing! It will just be harder to pour over the pork chops.
- You can actually use fresh or dried thyme for this recipe. Thyme is one of those herbs that is pretty good dried and still keeps its flavor. This one from Amazon is pretty good!
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Tips for Pork and Pork Chop
Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
- 1 Put the sugar, salt, seasoning, and molasses in a large saucepan with 4 cups water. Bring to a boil, stirring. Remove from the heat, add 8 cups cold water, and cool to tepid.
- 2 Drop in the pork chops, cover, and refrigerate for 12 hours.
- 3 Remove the chops from the brine and pat them dry. If you brine them overnight, you can wrap them in plastic and leave them in the refrigerator until an hour before dinnertime.
- 4 Fire up an outdoor grill.
For the glaze:
- 1 Combine all the ingredients in a small saucepan and simmer for 20 minutes.
- 2 Once the grill is hot, pat the chops dry. Grill them on the first side for 6 minutes, then turn them over and brush the seared side generously with the glaze. Cook for another 6 minutes, and turn the chops again. Brush with the glaze and cook for 1 minute. Take them off the grill, arrange them on a platter, and serve.
Variations: Actually, you don’t need to fire up the grill if you don’t want to. You can broil the chops and then brush with the glaze. Give them a minute on each side under the broiler for the glaze to bubble.
If you’re not in the mood for a glaze, you could also pan-roast the brined chops, and maybe serve them with some roasted carrots. Bring out whatever pickles you’ve got in the refrigerator.
Heat the oven to 400°F, and heat a heavy skillet over medium-high heat. Spoon 2 tablespoons olive oil into the skillet and when it shimmers, add half the pork chops. Brown well on both sides, and transfer to a baking dish. Brown the other 3 chops. Put these in the baking dish, slide into the oven, and bake for 15 minutes.
Beverage pairing: Chateau Ste. Michelle Eroica Riesling, Washington. The sweetness in this dish suggests a wine with new-world fruitiness, but you also want old-world structure, making this Washington state gem a good pick. Pork is excellent with white wine, as the acidity in this will support the more unctuous components of the dish.
- 4 (3/4-inches thick) boneless top loin pork chops
- kosher salt
- black pepper
- 3/4 cup real maple syrup
- 1/4 cup honey
- 2 tablespoons ketchup
- 2 tablespoons spicy brown mustard
- 2 tablespoons dark brown sugar
- 1 tablespoon Worcestershire sauce
- Preheat your grill to medium-medium high.
- In a sauce pan combine the maple syrup, honey, ketchup, mustard, brown sugar and Worcestershire sauce. Stir and bring to a boil, stirring often. Remove and pour four tablespoons (eyeball it) into a small bowl and the rest into a large bowl for basting.
- Season the chops on both sides with salt and pepper.
- Lay the chops out on your preheated grill and cook for 7-8 minutes. Flip and repeat for 7-8 minutes more.
- Grab the glaze, saving the four tablespoons of glaze for later, and brush it all over the pork chops, flip and repeat for 8-10 minutes more until the chops are fully cooked.
- Once fully cooked, remove the pork chops from the grill to a plate and let the pork chops rest for 5-10 minutes.
- Drizzle the remaining four tablespoons of maple honey glaze over top of the chops before serving.
Maple-Glazed Applewood Smoked Pork Chops
Our hand-trimmed, bone-in applewood smoked pork chops glazed with warm Wisconsin maple syrup make a memorable entree.
- 3 Tbsp. Unsalted Butter
- 6 Nueske’s Applewood Smoked Bone-In Pork Chops
- 1 Medium Sweet Onion, finely diced
- 3 Honeycrisp Apples or any firm, crisp, sweet/tart apple, peeled and thinly sliced
- 4 Tbsp. Wisconsin Maple Syrup (we prefer Grade B Dark Amber for this recipe, “Grade A” is lighter and has less flavor…and if you can get your hands on some “open pan” syrup, even better!)
- 1 Tbsp. Unfiltered Apple Cider Vinegar
- Pepper, to taste
Heat half of the butter in a large sauté pan over medium-high and place the chops in the pan. Brown the chops, 2 or 3 at a time, and set the chops aside as they are finished.
Turn the heat in the pan down to medium and add the other half of the oil or butter. Sauté the onions until soft, scraping any fond from the bottom of the pan into the mixture. Add the apple slices and cook for about 4 minutes or until they are just beginning to become tender, then add the maple syrup and vinegar and cook down for about 2 more minutes.
Season with pepper and serve the apples and sauce over the warm, browned chops.
Maple Glazed Pork Chops
Indulge in one of our favorite classic dishes with this recipe for Maple Glazed Pork Chops. Perfect for a family dinner at home or a special occasion, this easy pork chop recipe can be jazzed up or dressed down to fit your needs. The sweet, maple-syrup based glaze it what makes this dish truly a standout!
For more tasty recipes from Lobster Gram, visit the collection page here.
Cooking Method Slow Cooker
- 4 Bone-In Pork Chops, about 1â€ thick
- 1 tablespoon vegetable oil
- 1 medium clove garlic, crushed
- 1 / 2 cup maple syrup
- 1 / 4 cup cider vinegar
- 1 / 4 cup Dijon mustard
- 1 tablespoon soy sauce
- fresh ground black pepper to taste
In small saucepan heat vegetable oil and sautÃ© garlic until tender, about 1 minute.
Add syrup, vinegar, mustard, soy sauce and pepper. Simmer for 10 minutes, stirring occasionally. Remove from heat and set aside.
Prepare your grill or broiler. Cook pork chops according to the instructions on the package.
During the last 5 minutes of cooking, brush pork chops liberally with the glaze, turning frequently to coat evenly.
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- 1 cup maple syrup
- 4 teaspoons balsamic vinegar
- 4 teaspoons brown sugar
- ¼ teaspoon cinnamon
- ¾ cup pecan halves, toasted
- 4 (1-inch-thick) pork chops
- ¾ teaspoon salt
- ½ teaspoon freshly ground pepper
- 2 tablespoons olive oil, divided
- 2 green apples, cut into (3/4-inch) slices
- ½ teaspoon salt
- ¼ cup finely diced crystallized ginger (optional)
Whisk together first 4 ingredients in a medium bowl.
Stir together pecans and 2 tablespoons maple syrup mixture in a skillet over medium heat, stirring to coat pecans. Cook, stirring often, 3 minutes or until pecans are glazed. Arrange pecans in an even layer on wax paper let cool. Coarsely chop, and set aside.
Sprinkle pork chops evenly with 3/4 teaspoon salt and pepper brush with 1 tablespoon olive oil.
Grill chops, covered with grill lid, over medium-high heat (350°to 400°) 8 minutes on each side or until a meat thermometer inserted in thickest portion registers 160°, basting with 1/2 cup maple syrup mixture during last five minutes of cooking. (If glazed earlier, glaze will burn.) Transfer to serving platter. Cover and keep warm.
Sprinkle apple slices evenly with 1/2 teaspoon salt brush with remaining 1 tablespoon oil.
Grill apples, without grill lid, over medium-high heat (350° to 400°) 4 to 6 minutes, turning occasionally and brushing with 1/4 cup syrup mixture.
Spoon remaining maple syrup mixture over pork chops. Sprinkle with chopped pecans and, if desired, crystallized ginger. Serve with grilled apples.
Prepare the sauce, and set aside.
Pat the chops dry, and season with salt & pepper, to taste.
If desired, use a sharp knife, cut shallow "slits" through the fatty portion of the pork chop (on the outside edge). This helps to prevent the chops from "buckling".
In an oven-proof skillet, pour a very thin coat of olive oil. Heat the skillet on medium-high heat until it just begins to shimmer.
Sear the chops until golden brown, about 3 minutes. Turn the chops over and turn off the heat. Evenly pour the sauce over the chops and place the oven-proof skillet into the oven.
Sprinkle with fresh herbs, if desired.
Roast for about 15 minutes (internal temperature should be between 135°F and 140°F).
Remove the skillet from the oven. The sauce should be thick and bubbly. Remove the chops onto a plate and cover with foil, to keep warm.
If desired, thin the sauce with a splash of chicken broth (about 3-4 tablespoons), and whisk until smooth.