Vermont Maple Syrup Pork Chops

Recipe updated August 2011.

A great, simple dish of pork chops, seared and then finished in the oven with a maple syrup-vinegar-Worcestershire sauce gravy, which gives the pork a bit of a sweet and sour flavor. We’ve adapted this recipe from one we found years ago in the Boston Globe.

Vermont Maple Syrup Pork Chops Recipe

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Yield: Serves 4.

Cook time may vary widely, depending on how thick your pork chops are.

Ingredients

  • 4 pork chops
  • 2 Tbsp butter or vegetable oil
  • 1/4 cup minced onion, plus 1 medium onion sliced (sliced onion optional)
  • 1 Tbsp apple cider or white vinegar
  • 1 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 1/4 cup maple syrup
  • 1/4 cup water
  • 1-2 Tbsp Worcestershire sauce
  • Salt to taste
  • About 1 tbsp flour to thicken the gravy

Method

1 Preheat the oven to 400°F. Heat the butter or oil in a large sauté pan on medium high heat. Pat dry the chops with paper towels. Lightly salt the pork chops then brown each side in the sauté pan. Cook just enough to brown, then remove from pan and place into a high-sided baking dish or roasting pan. (If your pork chops are very thin and have cooked through at this point, skip the oven step and tent them loosely with aluminum foil while making the sauce.)

2 Add the minced onion to the sauté pan in which you browned the pork, and sauté for 2-3 minutes, until the onion begins to brown. Add the vinegar, chili powder, pepper, maple syrup, water, and Worcestershire sauce to the pan and bring to a boil. Pour this sauce over the pork chops in the baking dish. Lower the heat to 350°F and bake uncovered for 10-15 minutes for thick (1-inch thick) chops, 5-10 minutes for thin (1/2-inch thick) chops, or until the interior of the pork reaches 145°F.

3 Optional In the same sauté pan that you used to make the sauce, add a little oil and heat to medium high. Cook the sliced onions in the pan, allowing the onions to pick up any sauce remaining in the pan. Cook until lightly browned, while the pork chops are baking.

4 Place the pork chops on a serving platter and loosely tent with foil. Pour the sauce into the saucepan you seared the chops in and whisk in 1 tablespoon flour to thicken the gravy. Salt to taste, and serve the gravy over the chops and (optional) onions.

Links:

Grilled Pork Chops with Cranberry-Maple Glaze - from White on Rice Couple
Maple-Kissed Pork Medallions - from Family Fresh Cooking
Maple Sugar-Ginger Roast Pork - from Cooking with the Single Guy

14 Comments

  1. Aimee

    Fantastic recipe–made it for the first time tonight. Though you didn’t specify a type of vinegar, I used cider vinegar, and it was perfect.

  2. tommy

    What a fantastic recipe, I’ve tried it twice with the pork chops, second time I switched chilli powder for a tsp of thai chilli paste and the worcestershire suace for h.p. brown suace, (the Brits will know what it is). Tonight I’m gonna try swapping pork for chicken breast, I’ll post later to let you know how I get on.

  3. Ryan

    I tried this today and it was quite good. I enjoyed the sweet & spicy combination. I thickened the sauce with cornstarch, and it went well with mashed potatoes also.

  4. CaryAnn

    My family LOVED the chops. They have asked me to make them again very soon. Now that I’ve read someone is going to try it with chicken, I think I will also.

    Thanks for the great recipe

  5. Jeanie Stenson

    Wow, this was great. We were looking for a new interesting way to make pork chops, and this was it. We will attempt again with thicker chops. (ours were dry – our fault:( )

    thanks!

  6. AJ

    After a recent trip back “home” to Vermont, I developed a craving for Maple syrup, and my relatives were kind enough to get me the good stuff. I was searching for ways to incorporate Maple syrup into other meals- (one can only eat pancakes a certain number of times a week!)-when I stumbled upon this recipe. Awesome concept, brilliant results! Thank you so much for sharing a recipe that will continue in my house for many, many years!

  7. chrisconsin

    Wow. Very good pork chops. Savory sauce. The Chili powder threw me at first, but works so well in this recipe. HIGHLY RECOMMEND you try this.

  8. Cindy

    Yum! All three of my kids loved this, which is unheard of around here! I’m not a great cook, but this was easy and delicious–it will be a regular. I tried it with a great, easy rice casserole I found and it was a wonderful meal.

  9. Ryan

    Hi, this seems delicious… the problem I have is that I dont have an oven at my apartment (only of the microwave type) and a gas burner. Do you think I can just brown the chops on the pan and then set it aside, to do sauce, cook it again at the microwave with the sauce for a few minutes? Please help! Thanks in advance!

    Sounds like a good idea. You could even cover the pan after browning, pour sauce over chops, lower the heat and cook until done, about 5-15 minutes, depending on the thickness of the chops. ~Elise

  10. mina

    This might sound silly, but, when recipes call for “maple syrup” can it be substituted with regular corn syrup? or even the pancake syrup? I have never purchased maple syrup. Thanks

    I would say no on the corn syrup, you would be quite disappointed in the taste. Pancake syrup is usually just an inexpensive imitation maple syrup. Should work, though if you can get your hands on the real thing I recommend it. ~Elise

  11. Michelle Wilson

    This recipe is delicious. I wasn’t quite sure of this one, because you know how you look at the ingredients and try to imagine all the flavors in your mouth and I just couldn’t get it. Boy was I off. The only thing I change was instead of flour to thicken sauce, I used corn starch and I came out fab. The kids loved it! Thanks for the recipe.

  12. Holly

    Great sauce. My husband and I loved it. I added a little sweet variation with a handfull of chopped prunes. Thanks for the recipe.

I apologize for the inconvenience, but comments are closed. You can share your thoughts on our Facebook page ~ Elise.