Maple Glazed Pork Chops
Total TimePrep/Total Time: 25 min.
- 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 shallow dish, combine the flour, salt and pepper. Add pork chops and turn to coat. In a large ovenproof skillet, cook chops in butter over medium heat until a thermometer reads 145°, 4-5 minutes on each side. 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 until thickened, about 2 minutes.
- Place chops on a broiler pan; sprinkle with brown sugar. Broil 4 in. from the heat until sugar is melted, 1-2 minutes. Drizzle with maple glaze.
Nutrition Facts1 each: 530 calories, 14g fat (7g saturated fat), 101mg cholesterol, 121mg sodium, 68g carbohydrate (52g sugars, 0 fiber), 32g protein.
Jun 30, 2017
From what I've read from those who had problems with the recipe, I'm guessing that their experience with cast iron cookware might be a bit limited. For the gentlelady who said that the prescribed cooking time was not enough, iI would ask, did you preheat the pan before putting the meat in to cook? You HAVE to preheat the pan: set oven to 400 degrees F(put pan on oven rack while oven is still cold) and preheat for 20-30 minutes. Meat will then sear and cook flawlessly.For the gentlelady who recommending greasing the pan: if your cast iron cookware is properly seasoned, greasing is NOT necessary. Search Google for instructions on seasoning cast iron cookware.Cooked in accordance with the recipe and these two tips, recipe turned out perfectly.
Apr 23, 2017
I'll be the nay-sayer here and just say that these were only "ok". I dipped the pork chops in milk, then the flour mixture. I had my stove set to medium but it still took longer than 4-5 minutes on each side to get to the temperature and to look nice and browned. Despite this, when we ate the pork chops, they were almost gummy and still pink. I wasn't worried about getting sick since it was at the right temp, but the texture was a BIG turn off for me. When I put the vinegar into the skillet, it immediately started to bubble and sizzle. I'm not sure if that made the taste any different since it sort of flash-fried it. The sauce turned out alright anyway, good enough to put on top of some carrots I had as a side, but not good enough I'd make it again. When I put the brown sugar on top of the pork chops and put them under the broiler, one got the nice hard brown sugar coating other's talked about, while the other basically had a brown sugar puddle on top. I have no clue what happened there. Maybe the main issue was because my pork chops were so big and thick? I don't know. I doubt I'd try this recipe again though, as I think we'll be staying away from pork chops for a while.
Jan 22, 2017
Ohhh these are WONDERFUL!!! I love anything maple so jump at recipes with maple...made exactly as written...YUM!!!
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!
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.
Feb 15, 2014
Didn't look like it should've but boy did it taste good
Feb 23, 2013
Very easy to make and we loved it!
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!
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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