Vermont Maple Syrup Pork Chops

DinnerMaple SyrupPork Chops

Pork chops, seared first, then oven baked with a maple syrup gravy.

Photography Credit: Elise Bauer

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 Brown the pork chops: 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 Make the sauce: 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.

3 Bake: Pour the 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.

4 Brown sliced onions (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.

5 Thicken gravy with flour: 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

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

20 Comments / Reviews

No ImageVermont Maple Syrup Pork Chops

Did you make it? Rate it!

  • Miriam

    Just made these tonight. Excellent! Great flavor. Simmered the sauce longer in pan before adding to the baking dish, did not have to thicken with flour. Will definitely make this again!


  • Jason Brown

    Just made this, amazing! Very full of flavor, no issues with thickening the sauce with flour like others had. Will definitely being making this again!!

  • Jennifer

    I made these the other night with our pastured pork we just picked up. I also used a cast iron pan and the flavors were amazing. I would never have thought to put chili powder in this. Thanks for the recipe!

  • Laila

    I generally like the recipes I make from this site but this one I didn’t care for at all. It could be because I thickened the sauce with the flour as instructed. If you look at the picture though, the sauce is thin from what I can tell, not thickened with flour. I just didn’t care for this. Will not make again and in fact I threw the dish out.

  • Janet Konover

    I made the pork chops and they were great

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