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Glazed Chops Recipe

Glazed Chops Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 45 min. YIELD:6 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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°.
  • 3. 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 servings.

Reviews for Glazed Chops

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MY REVIEW
Reviewed Dec. 8, 2014

"I also added some chopped apple. It was delicious!!"

MY REVIEW
Reviewed Oct. 10, 2014

"I altered the recipe quite a bit, and it was very tasty. I used a small shallot & 2 cloves garlic because I didn't have onions on hand, and rather than bake the chops, I cooked the shallots in the pan juices after browning the chops, then returned the chops to the pan along with the sauce (I omitted the water and doubled the vinegar & Worcestershire), covered the pan and simmered until cooked. Then I thickened the sauce after removing the chops. It got rave reviews from the family."

MY REVIEW
Reviewed May. 2, 2013

"I made this tonight and I was just not impressed with it. I don't know if it's that you're suppose to use real maple syrup and I just had pancake maple syrup but it tasted weird."

MY REVIEW
Reviewed Apr. 26, 2013

"I am not good at making pork chops. I usually ruin them. But this recipe made them so easy! They came out very good. And the sauce is unbelievable! This was a big hit with my husband and two children. We will for sure be making this again soon."

MY REVIEW
Reviewed Apr. 12, 2013

"My husband told me these are his favorite pork chops. They are really easy to make and taset delicious."

MY REVIEW
Reviewed Apr. 7, 2013

"Followed directions. Chops are as dry as a bone. Will put them in crockpot tomorrow for dinner. Hopefully they will be more tender."

MY REVIEW
Reviewed Mar. 19, 2013

"I stopped making pork chops for years because I thought they didn't have any flavor. No matter what I did, they were tasteless. I'll start using this recipe from now on. They were delicious!"

MY REVIEW
Reviewed Feb. 18, 2013

"Great quick dinner. Would definitely make again"

MY REVIEW
Reviewed Feb. 17, 2013

"Family loves this!"

MY REVIEW
Reviewed Jan. 19, 2013

"The sauce was amazing! I made this recipe for my family along with Pat Stevens' simple lemon rice, and the two paired together perfectly! With some corn on the cob on the side, you have an UH-MAZING meal! Thank you so much for sharing."

MY REVIEW
Reviewed Jan. 9, 2012

"Sauce was very good..."

MY REVIEW
Reviewed Dec. 28, 2010

"Excellent! The glaze is almost like a light barbecue sauce. And the meat is very tender!"

MY REVIEW
Reviewed Dec. 26, 2009

"I made this for Christmas Eve supper (using Iowa chops) and everyone complimented it! We thought it was the perfect blend of sweet and tang and heat (from the chili powder). This is definitely a keeper!"

MY REVIEW
Reviewed Dec. 26, 2009

"I made this for Christmas Eve supper (using Iowa chops) and everyone complimented it! We thought it was the perfect blend of sweep and tang and heat (from the chili powder). This is definitely a keeper!"

MY REVIEW
Reviewed Nov. 10, 2009

"I thought this recipe was very good and I'm not much of a pork eater."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.