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Maple-Pecan Pork Chops Recipe

Maple-Pecan Pork Chops Recipe

For a standout short-cut supper, start with this change-of-pace menu served up by our Test Kitchen and guaranteed to make any occasion special. Begin by simmering the luscious Maple-Pecan Pork Chops in apple juice, then drizzle with sweet maple syrup and top with crunchy pecans.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 2 tablespoons spicy brown mustard
  • 1/2 teaspoon pepper
  • 1/2 cup maple syrup, divided
  • 4 bone-in pork loin chops (3/4 inch thick and 8 ounces each)
  • 1 tablespoon butter
  • 1/2 cup unsweetened apple juice
  • 1 cup pecan halves


  • 1. In a small bowl, combine the mustard, pepper and 2 teaspoons syrup. Lightly drizzle over both sides of pork chops.
  • 2. In a large nonstick skillet, brown pork in butter over medium heat for 2-3 minutes on each side. Add apple juice. Reduce heat; cover and simmer for 15-20 minutes or until a thermometer reads 160°. Remove chops and keep warm.
  • 3. Add pecans and remaining syrup to the skillet; cook and stir for 1-2 minutes or until blended. Serve with pork chops.
    Freeze option: Cool pork chops. Prepare maple sauce but do not add pecans. Freeze chops and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 165°, turning occasionally. Remove chops to a platter. Add pecans to sauce; serve as directed. Yield: 4 servings.

Reviews for Maple-Pecan Pork Chops

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Reviewed May. 26, 2015

"Our household was split over this one - I didn't like it, I thought it was really blah and tasteless, while my significant other really liked it and even saved the leftover topping for other meats later in the week. The liquid simmered out before I added the maple syrup and pecans, so they were slightly burnt which probably resulted in the sauce not having a great end result, but I don't know if it is something I really want to try again anyway. Will re-review if I do give it another shot."

Reviewed Mar. 2, 2011

"I thought this was just ok. Not much flavor and kind of tasted like burnt sugar. Will not make again."

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Wine Pairings

Light-Bodied Red Wine

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