Maple Glazed Pork Chops Recipe
- 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
- 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.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Maple Glazed Pork Chops(5)
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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.
Didn't look like it should've but boy did it taste good
Very easy to make and we loved it!
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!
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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