Vermont Pork Chops Recipes

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.

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.

PORK CHOPS VERMONT

Steps:

• Combine ketchup, maple syrup, white wine, water, beef bouillon, bay leaf, garlic, basil, thyme, mustard, salt, pepper and ginger in a medium saucepan.
• Stir well.
• Bring to a boil then reduce heat and simmer uncovered for 30 minutes.
• Remove bay leaf.
• Remove from heat.
• Meanwhile preheat oven to 375°F.
• Lightly brush oil onto both sides of pork chops.
• Place pork chops into 13x9x2-inch baking dish.
• Bake for 30 minutes.
• Remove from oven, pour sauce over pork.
• Bake uncovered for 15 to 20 minutes more, basting a few times with sauce.

PORK CHOPS VERMONT

Steps:

• In sauce pan, combine all ingredients except pork chops. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes; stir occasionally. Meanwhile, bake chops 30 minutes at 375℉ (190℃)., pour sauce over chops. Bake 15 to 20 minutes more, spooning sauce over chops every 5 minutes.

VERMONT PORK CHOPS

Steps:

• Preheat oven to 400°F
• Lightly brown pork chops in a small amount of olive oil.
• Place chops in a flat baking dish.
• Combine all other ingredients over low heat and pour over chops.
• Cover and bake 45 minutes basting occasionally.
• Uncover and bake 15 minutes longer.
• Place chops on warming platter while sauce is thickened very slightly with flour.
• Pour sauce over chops and serve.