Apple Maple Chops Recipes

EASY MAPLE PORK CHOPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat a skillet over medium-high heat. Sear the pork chops in the preheated skillet until browned, 2 to 3 minutes per side. Arrange seared chops into a casserole dish.
• Whisk maple syrup, water, onion, vinegar, Worcestershire sauce, chili powder, salt, and pepper together in a bowl to dissolve the chili powder; pour over the pork chops.
• Bake in preheated oven until the chops are no longer pink in the center, about 45 minutes.

APPLE PORK CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in large skillet. Saute onion in oil for 1 minute, or until tender. Remove onion and set aside. Brown pork chops on both sides in oil.
• Place chops in an 8x12 inch baking dish and sprinkle them with salt and pepper. Cover the chops with the apples and cooked onion.
• In a small bowl, combine brown sugar, mustard, cloves and water. Pour over chops. Cover and bake in the preheated oven for 30 to 45 minutes. Enjoy!

SAUCY MAPLE APPLE PORK CHOPS

Steps:

• Use paper towels to dry excess moisture from pork chops. In a small bowl, whisk together the chili powder, paprika, onion powder, and salt. Press seasoning evenly over both sides of the pork chops. Set aside.
• In a saucepan set over medium-high heat, add the apple cider vinegar and reduce it by half. Stir in apples, chicken broth, maple syrup, and mustard. Bring to a boil and continue boiling (uncovered) until reduced, 6 minutes. Turn heat off. Add 1/4 tsp table salt, or to taste. Keep warm.
• In a large skillet, heat the olive oil over medium-high heat. Add the pork chops and cook until browned, about 2 minutes per side (cook in 2 batches if needed; don't crowd pan.) Reduce the heat to medium-low, with lid on but slightly ajar to allow steam to escape. Cook 2-3 more minutes or just until center is cooked; do not over cook.
• Transfer to a serving platter and serve with the maple apple sauce. Garnish with parsley, if desired.

APPLE MAPLE CHOPS

Steps:

• Pat pork chops dry with a paper towel. In a large skillet, heat oil over medium-high heat. Quickly cook chops until browned, 1-2 minutes per side; remove from pan. Place chops and apples in a 5-qt. slow cooker., In a small bowl, combine the remaining ingredients; pour sauce mixture over the chops and apples. Cover and cook on low until meat is tender, 3-4 hours.

SPICY MAPLE GLAZED PORK CHOPS WITH APPLE GINGER CHUTNEY

Steps:

• Combine the stock, apple juice, sugar and peppercorns in a medium saucepan over high heat and reduce to 3 cups. Season to taste with salt and strain through a fine strainer.Mix all ingredients until well combined.
• Preheat oven to 400 degrees F. In a small bowl, combine the chile powders and garlic.
• Season the pork loin to taste with salt and pepper and rub all surfaces with the chile mixture. In a large roasting pan, roast the loin until medium rare, about 40 minutes.
• When cool enough to handle, cut between the bones into 8 chops. In a heavy ridged grill pan, sear the chops 3 minutes on each side until grill marked. Place on a serving platter and brush with maple glaze. Serve with sauce and chutney on the side.
• In a large saucepan over medium heat, melt the butter and saute the onion and jalapeno until the onion is translucent.
• Add the ginger, orange zest, orange juice, vinegar, brown sugar and honey and cook until the sauce is reduced by half and has a glazed appearance. Reduce the heat to low, add two thirds of the apple slices, and cook until the fruit is just tender.
• Turn off the heat and gently fold in the remaining apples and the orange segments. Pour the chutney into a bowl and allow to cool to room temperature.
• Mix in the cilantro, red bell pepper and salt and pepper to taste.

MAPLE-GLAZED PORK CHOPS WITH PECANS AND APPLES

Steps:

• 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.

GRILLED PORK CHOPS WITH MAPLE APPLE GLAZE

Steps:

• Heat coals or gas grill for direct heat. In 1-quart saucepan, mix maple syrup, apple butter and mustard. Cook over low heat about 1 minute, stirring occasionally, until well blended.
• Sprinkle pork chops with garlic pepper and salt. Place pork on grill. Brush with maple mixture. Cover and grill over medium heat 10 to 12 minutes, turning and brushing with maple mixture 2 or 3 times, until no longer pink when cut near bone. Discard any remaining maple mixture.

BAKED PORK CHOPS WITH APPLES & SPICED MAPLE SAUCE

Steps:

• Mix all ingredients in spice rub together and sprinkle over chops top and bottom.
• Preheat oven to 350 degrees Fahrenheit.
• Spray an oven proof, non-stick skillet with lid with cooking spray.
• Brown chops 3 minutes per side on medium high heat, uncovered. Remove from skillet and set aside.
• Add apples and onions to skillet and cook for 2 to 3 minutes or until they start to brown.
• Place chops over apple/onion mixture.
• Pour in chicken broth, cover and cook about 20 minutes. The pork chops should reach 150 degrees Fahrenheit.
• Take the chops out of the oven and let stand for 10 minutes to completely cook the chops and not dry them out.
• After taking chops out of oven combine spiced maple sauce ingredients in a small sauce pan.
• Bring to a boil, stirring constantly, until mixture reduces to desired consistency. We like ours thin, so we only cooked about two minutes.
• Pour sauce over chops and apples. Enjoy.

MAPLE-PECAN PORK CHOPS

Steps:

• Mix mustard, pepper and 2 teaspoons syrup. Lightly drizzle over both sides of pork chops., In a large nonstick skillet, heat butter over medium heat. Brown pork chops 2-3 minutes on each side. Add apple juice. Reduce heat; simmer, covered, until a thermometer reads 145°, 15-20 minutes. Remove chops; let stand 5 minutes, keeping them warm., Add pecans and remaining syrup to skillet; cook and stir until blended, 1-2 minutes. Serve with pork chops. Freeze option: Cool pork chops. Prepare maple sauce, but do not add pecans. Freeze pecans and pork chops with sauce in separate freezer containers. To use, thaw pecans; partially thaw pork chop mixture in refrigerator overnight. Heat through slowly in a covered skillet, turning occasionally, until a thermometer inserted in pork reads 165°. Remove chops to a platter. Add pecans to sauce; serve with chops.