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We love the sauce. My kids, who are picky, even ask for it.
I loved this. I did brine my chops ahead of time just because…pork. But I thought the sauce was delicious. I will definitely make again.
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!
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!!
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!
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.
Hi Laila, we did thicken the gravy pictured with flour. Perhaps we had more juices from the chops to begin with so that the amount of flour worked for us and not for you?
I made the pork chops and they were great
Great sauce. My husband and I loved it. I added a little sweet variation with a handfull of chopped prunes. Thanks for the recipe.
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.
Hi, what type of vinegar did you use?
Apple cider vinegar. ~Elise
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
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
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.
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.
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!
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:( )
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
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.
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.
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.