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Maple Glazed Pork Chops Recipe

Maple Glazed Pork Chops Recipe photo by Taste of Home

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Everyone cleaned their plates when my mother made these succulent tangy sweet pork chops when I was growing up. Now, I get the same results when I serve them to my family alongside applesauce and au gratin potatoes.

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Maple Glazed Pork Chops Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

Ingredients

1/2 cup all-purpose flour
Salt and pepper to taste
4 bone-in pork loin chops (7 ounces each)
2 tablespoons butter
1/4 cup cider vinegar
1/3 cup maple syrup
1 tablespoon cornstarch
3 tablespoons water
2/3 cup packed brown sugar

Directions

In a large resealable plastic bag, combine the flour, salt and pepper. Add pork chops and shake to coat. In a large skillet, cook chops in butter over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Remove and keep warm.
Meanwhile, in the same skillet, bring the vinegar to a boil. Reduce heat; add maple syrup. Cover and cook for 10 minutes. Combine cornstarch and water until smooth; gradually add to maple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Place chops on a broiler pan; sprinkle with brown sugar. Broil 4 in. from the heat for 1-2 minutes or until sugar is melted. Drizzle with maple glaze. Yield: 4 servings.

Nutritional Facts 1 pork chop equals 530 calories, 14 g fat (7 g saturated fat), 101 mg cholesterol, 121 mg sodium, 68 g carbohydrate, trace fiber, 32 g protein.

Originally published as Maple-Glazed Pork Chops in Country Woman September/October 2000, p33

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Maple Glazed Pork Chops

Maple Glazed Pork Chops

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Reviewed on Feb. 23, 2013 by Kayandycote

Very easy to make and we loved it!

Reviewed on Nov. 22, 2009 by angelasandoval

This had a wonderful flavor, but the thick layer of brown sugar made such a hard crust that it was difficult to eat. Next time I'll try cutting down on the amount of brown sugar, making a thinner sugar "crust". Also, if you don't want a nightmare clean up job, grease the pan!

Reviewed on Mar. 27, 2009 by rsnyder

This was a wonderful recipe and would work fine with boneless pork chops as well. The mix of the sweet and tart was just right. I broiled them right in the baking pan and that worked fine.