Maple Syrup Pork Chops Recipes

HOMEMADE MAPLE GLAZED PORK CHOPS

Steps:

• Combine the first five ingredients; rub over pork chops. Place in a greased 11x7-in. baking dish. Bake, uncovered, at 425° for 20 minutes. Combine the remaining ingredients; pour over chops. Bake 5 minutes longer or until meat juices run clear.

SEARED PORK CHOPS WITH MAPLE SYRUP SAUCE

Steps:

• Bring apple cider vinegar to a boil in a small saucepan. Reduce heat to medium-low and stir in maple syrup; cover and cook for 10 minutes.
• Mix cold water and quick-mixing flour together in a small bowl. Whisk into the maple syrup mixture. Stir in 2/3 cup brown sugar and cook until sauce thickens, about 5 minutes. Cover and keep warm.
• Season pork chops with salt and pepper on both sides.
• Heat olive oil and butter in a large skillet over medium-high heat. Add pork chops; cook until browned, about 4 minutes. Flip with tongs; sprinkle 1 teaspoon brown sugar over each chop. Continue cooking until second side is browned, about 4 minutes more. Transfer to serving plates and spoon sauce on top.

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.

VERMONT MAPLE SYRUP PORK CHOPS

Steps:

• Brown the pork chops: Preheat the oven to 400°F. Sprinkle both sides of the pork chops with a little salt. Heat the butter or oil in a large sauté pan on medium high heat. Pat dry the chops with paper towels and place in sauté pan. Cook (without moving) enough to brown well, then flip over and brown the other side. Remove the chops from the pan and place into a high-sided baking dish or roasting pan. (If your pork chops are very thin and have cooked through at this point, skip the oven step and tent them loosely with aluminum foil while making the sauce.)
• Make the sauce: Add the minced onion to the sauté pan in which you browned the pork, and sauté for 2-3 minutes, until the onion begins to brown. Add the vinegar, chili powder, pepper, maple syrup, water, and Worcestershire sauce to the pan and bring to a boil.
• Bake: Pour the sauce over the pork chops in the baking dish. Lower the heat to 350°F and bake uncovered for 10-15 minutes for thick (1-inch thick) chops, 5-10 minutes for thin (1/2-inch thick) chops, or until the interior temperature of the pork reaches 145°F.
• Brown sliced onions (optional): In the same sauté pan that you used to make the sauce, add a little oil and heat to medium high. Cook the sliced onions in the pan, allowing the onions to pick up any sauce remaining in the pan. Cook until lightly browned, while the pork chops are baking.
• Thicken gravy with flour: Place the pork chops on a serving platter and loosely tent with foil. Pour the sauce into the saucepan you seared the chops in and whisk in 1 tablespoon flour to thicken the gravy. Salt to taste, and serve the gravy over the chops and (optional) onions.

MAPLE SYRUP PORK CHOPS

Steps:

• Preheat the oven to 400°F.
• Lightly brown the pork chops in a small amount of oil, then place them in a flat baking dish with sides.
• Combine the other ingredients in a small saucepan and heat until warm; pour over chops.
• Cover and bake for 45 minutes, basting occasionally.
• Place the pork chops on a warming platter and pour the sauce into a saucepan.
• Thicken it slightly with flour to make a gravy, salt to taste, and serve it over the chops.

GRILLED MAPLE-BRINED PORK CHOPS

Steps:

• 1. Mix all of the brine ingredients together in a nonreactive pot and bring to a boil. Turn off the heat and stir the brine to ensure that the salt, sugar, and maple syrup have dissolved. Let the brine cool, then put it in a large nonreactive container and add the pork chops. Cover and refrigerate for no more than 12 hours.
• 2. Remove the pork from the brine and pat dry (without rinsing).
• 3. Prepare a grill with hot and medium cooking areas. A grill is hot when you can't hold your hand near the grill surface for longer than 2 seconds without pulling it away; it's medium when you can't hold your hand there for longer than 4 seconds.
• 4. Season the chops with pepper (not salt - remember, the brining solution is salty) and brush with the oil. Sear the chops directly over the hottest part of the open grill for about 1 1/2 minutes on each side. Then move the chops to the medium area of the grill, cover the grill, and cook to the desired doneness. Use an instant-read digital thermometer to check the internal temperature of the chops. A reading of 145° to 150°F will give you a pink, moist chop, 160°F is well-done. Serve immediately, accompanied by the chutney, if using.

MAPLE-GLAZED PORK CHOPS

Steps:

• Grill directions:.
• Heat grill. Rub both sides of pork chops with salt and pepper. In small saucepan, combine all glaze ingredients; mix well. Bring to a boil, stirring constantly. Set aside.
• When ready to grill, place pork chops on medium heat 4 to 6-inches from medium coals. Cook 15 minutes, turning once.
• Brush pork chops with glaze. Cook an additional 10 minutes or until no longer pink, turning once and brushing frequently with glaze. Bring any remaining glaze to a boil; serve with pork chops.
• Oven Directions:.
• Preheat oven to 350 degrees.
• Rub both sides of pork chops with salt and pepper. In small saucepan, combine all glaze ingredients; mix well. Bring to a boil, stirring constantly. Set aside.
• Brush pork chops with glaze. Bake pork chops for 30 minutes, basting with glaze every 8-10 minutes.
• Bring any remaining glaze to a boil; serve with pork chops.

MAPLE PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. In a shallow bowl, beat egg and ginger. Place bread crumbs in another shallow bowl. Dip chops in egg mixture, then coat with crumbs., In a large skillet, cook pork in butter over medium heat for 5-7 minutes on each side or until a thermometer reads 160°. Remove and keep warm. Add the remaining ingredients to the skillet; cook and stir for 1-2 minutes or until slightly thickened. Serve with chops.

PORK CHOPS WITH MAPLE SYRUP

Steps:

• Pour 4 tbsp olive oil into large frying pan (preferably NOT non-stick) over a medium heat. Season the pork chops with 2 tsp salt and add to pan when oil is hot.
• Cook for 3-5 mins on each side until nicely browned all over and cooked through. Transfer cooked chops to warmed plate, cover with foil and keep warm.
• If very little oil left add an extra tbsp and fry the onions and thyme leaves. Season with salt and stir fry for 3 mins until onions have softened but not browned. Pour in the vinegar and using a wooden spoon deglaze pan scraping any browned residue from the chops. Bring to a simmer for 2 mins then stir in maple syrup and 1 tsp pepper.
• Bring back to simmer, cook for 7-10 mins until the sauce has reduced to a sticky glaze. Check for seasoning then pour sauce over the pork chops and serve.

EASY BAKED MAPLE PORK CHOPS RECIPE

Steps:

• Preheat oven to 400 degrees.
• In a skillet over medium-high heat, sear pork chops for 2-3 minutes on each side, just until slightly browned.
• Transfer pork chops to a baking dish (make sure they're touching and not too spread out).
• In a small bowl, whisk together maple syrup, water, minced onions, vinegar, Worcestershire sauce, chili powder, and salt and pepper. Pour over pork chops.
• Bake for 35-40 minutes, or until cooked through.