Maple Pork Chops are a marriage made in heaven, if you are looking for the best recipes for pork chops you’ve just found it!
Recipes for pork chops simply don’t get better – maple pork chops – succulent pork chops wallowing in a tangy maple syrup sauce.. The combination is just stunning and definitely a crowd pleaser.
You know the routine, you find a packet of pork chops in the fridge and look at them with despair as you think ‘what the hell am I going to do with these..?’
If you’re first thought isn’t to make Peruvian pork chops with Uchucuta salsa (why would you not think of that immediately?) then you go online and search recipes for pork chops and a ton of stuff appears but then you see it – maple pork chops!
I’m a big lover of the porcine and if a pork chop is cooked right it is a wonderful thing. Unfortunately it is a very lean piece of meat, which means it doesn’t like to be overcooked. In fact it is positively against being overcooked and will penalise you by becoming virtually inedible.
The secret to cooking good pork chops is you either cook them hard and fast, searing them and then letting them rest to continue cooking without going rubbery or cook them submerged in juices.
My maple pork chops recipe goes with the latter and since they are cooked in plenty of liquid this helps to keep them moist. But you must rest them. I literally can’t emphasise the importance of resting your meat.
If you are in a hard-and-fast-pork-chop mood, may I suggest you check out my burnt lemon pork chops instead.
I was first introduced to maple pork chops when I was living in the States. I was invited around my mate Greg’s house in New Jersey and Greg’s mum cooked us dinner. I was immediately taken with the warming flavour of maple syrup and how well it complimented the pork chops.
And they were tender, really tender..
That was almost 20 years ago but I remember both their hospitality and the food like it was yesterday.
Maple Pork Chops – Serves 2 – Ingredients:
Two large pork chops (at least an inch or two thick)
4 tbl / 60ml Maple Syrup
2 onions sliced
1 potato diced (1cm cubes)
2 cloves garlic sliced
Dozen sprigs of thyme (stalks removed)
2 bay leaves
1 tsp smoked paprika
Pinch of chilli flakes
1 tbl of malt vinegar (you can try white wine vinegar as well)
Maple Pork Chops – Method:
Pre-heat oven to 180c Fan (200c Gas) – use an oven safe frying pan as well.
- Season the pork chops then add to a hot pan with olive oil and sear one side till golden (about 2-3 minutes).
- Turn the pork chop over and then turn down the heat to medium and add the onions, garlic, diced potato, chilli flakes, paprika, thyme and bay leaves and cook for a further 3-4 minutes.
- Now add the maple syrup, vinegar, 1/4 cup of water and season well.
- Put the frying pan into the oven for 7 minutes and then rest for 5 minutes.
- Taste the sauce – you want a balance between the warmth and sweetness of the maple syrup and the acidity from the vinegar – add some of each to get the right balance.
- Serve with the pork chops with boiled rice and spoon over plenty of sauce from the pan.
Goes well with old friends, nostalgic stories and ice cold beer…
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