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Glazed Chops

 Glazed Chops
WHEN I saw this recipe in the newspaper years ago, I thought it sounded so good, I immediately went out and bought all the ingredients. Not only was it easy, the kids even raved about it. Almost everyone who has tasted it asks for the recipe. --Lisa Polson, San Rafael, California
6 ServingsPrep: 20 min. Bake: 45 min.


  • 6 bone-in pork loin chops (8 ounces each)
  • 1 tablespoon canola oil
  • 1/4 cup chopped onion
  • 1/4 cup water
  • 1/4 cup maple syrup
  • 1 tablespoon cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon pepper
  • 1 tablespoon cornstarch
  • 3 tablespoons cold water


  • In a large skillet, brown pork chops in oil on both sides. Transfer
  • to a shallow 3-qt. baking dish. In a small bowl, combine the onion,
  • water, syrup, vinegar, Worcestershire sauce, salt, chili powder and
  • pepper; pour over chops.
  • Cover and bake at 350° for 30 minutes. Uncover; bake 15 minutes
  • longer or until tender. Transfer to a serving platter or until a
  • meat thermometer reads 160°.
  • Pour pan juices into a small saucepan. Combine cornstarch and cold
  • water until smooth; stir into juices. Bring to a boil; cook and stir
  • for 2 minutes or until thickened. Serve with pork chops. Yield: 6

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Glazed Chops (continued)

Directions (continued)

  • servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.