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Pork Chops with Ginger Maple Sauce Recipe

Pork Chops with Ginger Maple Sauce Recipe

An unusual combination of cinnamon, chili powder, ginger and maple syrup gives these tender pork chops simply fantastic flavor! No one will believe this recipe is lower in fat. Ruth Gooding - Los Angeles, California
TOTAL TIME: Prep: 20 min. Cook: 20 min. YIELD:4 servings


  • 1 medium onion, chopped
  • 4 teaspoons canola oil, divided
  • 1 tablespoon minced fresh gingerroot
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground cinnamon
  • 4 bone-in pork loin chops (6 ounces each)
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup maple syrup
  • 2 cups hot cooked rice


  • 1. In a small skillet over medium-low heat, cook onion in 2 teaspoons oil until golden brown and very tender, about 10 minutes. Add ginger; cook and stir 2 minutes longer.
  • 2. Meanwhile, combine the chili powder, salt, pepper and cinnamon; rub over both sides of pork chops. In a large skillet over medium heat, brown chops in remaining oil for 2-3 minutes on each side.
  • 3. Add the broth, syrup and onion mixture. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is tender. Remove chops and keep warm.
  • 4. Bring broth mixture to a boil; cook, uncovered, until liquid is thickened and reduced to 1/2 cup. Serve chops with rice and sauce. Yield: 4 servings.

Nutritional Facts

1 pork chop with 1/2 cup rice and 2 tablespoons sauce equals 393 calories, 12 g fat (3 g saturated fat), 74 mg cholesterol, 431 mg sodium, 40 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 fat.

Reviews for Pork Chops with Ginger Maple Sauce

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Reviewed Sep. 17, 2013

"Really good. I added a little garlic and soy sauce to the sauce."

Reviewed Dec. 2, 2012

"These had an interesting flavor that I found very appealing. I will be making these again."

Reviewed Feb. 19, 2012

"Pork chops were tender and flover was good and different because of the spices. I poured the juice on the rice and it was too sweet and the flavor was fair but not yummy."

Reviewed Oct. 21, 2011

"This recipe is one of our favorites. I made it for our dinner guest and the response was, "It taste like Christmas!"

I usually save this recipe if I want to impress people with my cooking!"

Reviewed Oct. 6, 2011

"These were good and I would make them again, but they just weren't as flavorful as I was expecting them to be."

Reviewed Sep. 29, 2011

"These were AWESOME!!! Even my hubby was impressed. Lately, every time I cook pork chops they are always DRY...these were deliciously moist and tender with fantastic flavor!"

Reviewed Aug. 14, 2011

"DELICIOUS!!! YUM YUM!!! I make this atleast once a week, and make enough so I have leftovers LOL. its that good! I LOVE IT!!!"

Reviewed May. 30, 2011

"I actually made a BBQ sauce from the sauce ingredients and thickened with cornstarch and BBQ the chops in it. It was really good and the BBQ was good on the rice, which I made jasmine rice instead of white. Very good."

Reviewed Nov. 4, 2010

"Really good. I suggest increasing the spice rub, because I don't feel like it is enough for 4 good sized chops. But very good."

Reviewed Oct. 8, 2009

"I made this for my family of five last night and they all loved it! It was so easy to make. What was great is I didn't have to turn on the oven. I made extra sause to be able to put more over the rice."

Reviewed Oct. 10, 2008

"A unique new sauce for pork! I used a little powdered ginger instead of ginger root and didn't serve it with rice, but it was still turned out great."

Reviewed Sep. 11, 2008

"Very good recipe. I used sugar free syrup to try to cut the sugar. Will make it again."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.