Maple Glazed Pork Chops Recipe
Maple Glazed Pork Chops Recipe photo by Taste of Home
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Maple Glazed Pork Chops Recipe

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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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 each: 530 calories, 14g fat (7g saturated fat), 101mg cholesterol, 121mg sodium, 68g carbohydrate (52g sugars, 0 fiber), 32g protein.


  1. 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.
  2. 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.
  3. 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.
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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phyl2brim2 User ID: 7518032 45048
Reviewed Oct. 2, 2014

"My man loved this and so did I. Will make again.Made as is and served it with baked sweet potatoes and green beans with onions and mushrooms.SOOOOO Good!"

PenelopeC User ID: 7824368 81116
Reviewed May. 28, 2014

"These were really yummy and appreciated by everyone at the table!! I made a couple of changes to the recipe however.......I used Mrs. Butterworths Lite pancanke syrup to cut the sugar and calories down some and I only used a sprinkling of the brown sugar on the pork chops (maybe an 1/8 cup sprinkled over 4 med. sized chops). I couldn't even imagine using the suggested 2/3 cup of brown sugar. You'd never get through the crust. I will definitely be making these again."

bsfuqua User ID: 3498750 102984
Reviewed Feb. 15, 2014

"Didn't look like it should've but boy did it taste good"

Kayandycote User ID: 7149359 102982
Reviewed Feb. 23, 2013

"Very easy to make and we loved it!"

angelasandoval User ID: 2401339 33169
Reviewed Nov. 22, 2009

"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!"

rsnyder User ID: 7464499 81087
Reviewed Mar. 27, 2009

"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."

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