Vermont Maple Syrup Pork Chops


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 updated August 2011.

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.


  • 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


1 Preheat the oven to 400°F. Sprinkle both sides of the pork chops with a little salt. Heat the butter or oil in a large sauté pan on medium high heat. Pat dry the chops with paper towels and place in sauté pan. Cook (without moving) enough to brown well, then flip over and brown the other side.

Remove the chops from the 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 temperature 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.

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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

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Showing 4 of 15 Comments

  • Janet Konover

    I made the pork chops and they were great

  • 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.

  • 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.

  • Jackie

    Hi, what type of vinegar did you use?

    Apple cider vinegar. ~Elise

  • 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

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