Vermont Maple Syrup Pork Chops

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

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

Ingredients

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

Method

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.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.

Comments

  • Sarah

    We love the sauce. My kids, who are picky, even ask for it.

    xxxxxyyyyy

  • Amy

    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.

    xxxxxyyyyy

  • 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!

    xxxxxyyyyy

  • 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.

    • Elise Bauer

      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?

  • 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

  • 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

  • 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.

  • 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.

  • 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!

  • 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!

  • 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

  • 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.

  • 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.

  • 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.

  • scootergirl

    I made this tonight & it was great!