Vermont Maple Syrup Pork Chops

recipe image

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

Elise Bauer

A mountainous, simple dish of pork chops, seared after which done within the oven with a maple syrup-vinegar-Worcestershire sauce gravy, which offers the pork a piece of a sweet and bitter flavor. Now we have confidence adapted this recipe from one we discovered years within the past within the Boston Globe.

Elise Bauer

Cook time for dinner would possibly maybe range widely, reckoning on how thick your pork chops are.

  • 4 pork chops

  • 2 tablespoons butter or extra virgin olive oil

  • 1/4 cup minced onion, plus 1 medium onion sliced (sliced onion now not mandatory)

  • 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 to 2 tablespoons Worcestershire sauce

  • Salt, to taste

  • About 1 tablespoon flour to thicken the gravy

  1. Brown the pork chops:

    Preheat the oven to 400°F. Sprinkle every aspect of the pork chops with a piece salt. Heat the butter or oil in a mountainous sauté pan on medium high warmth. Pat dry the chops with paper towels and plan in sauté pan. Cook dinner (with out moving) ample to brown neatly, then flip over and brown the opposite aspect.

    Do away with the chops from the pan and plan into a high-sided baking dish or roasting pan. (If your pork chops are very thin and have confidence cooked through at this level, skip the oven step and tent them loosely with aluminum foil whereas making the sauce.)

  2. Produce the sauce:

    Add the minced onion to the sauté pan wherein 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 produce to a boil.

  3. Bake:

    Pour the sauce over the pork chops within the baking dish. Lower the warmth to 350°F and bake uncovered for 10-Quarter-hour for thick (1-lunge thick) chops, 5-10 minutes for skinny (1/2-lunge thick) chops, or until the internal temperature of the pork reaches 145°F.

  4. Brown sliced onions (now not mandatory):

    In the identical sauté pan that you just old to provide the sauce, add a piece oil and warmth to medium high. Cook dinner the sliced onions within the pan, allowing the onions to comprehend up any sauce final within the pan. Cook dinner until evenly browned, whereas the pork chops are baking.

  5. Thicken gravy with flour:

    Space the pork chops on a serving platter and loosely tent with foil. Pour the sauce into the saucepan you seared the chops in and move in 1 tablespoon flour to thicken the gravy. Salt to taste, and back the gravy over the chops and (now not mandatory) onions.

Vitamin Info (per serving)
223 Energy
11g Fats
20g Carbs
11g Protein

Picture Plump Vitamin Mark
Cloak Plump Vitamin Mark


Vitamin Info
Servings: 4
Quantity per serving
Energy 223
% Day-to-day Designate*
11g 14%
Saturated Fats 2g 12%
33mg 11%
274mg 12%
20g 7%
Dietary Fiber 1g 2%
Complete Sugars 15g
Vitamin C 4mg 19%
Calcium 49mg 4%
Iron 1mg 6%
Potassium 308mg 7%
*The % Day-to-day Designate (DV) tells you the map much a nutrient in a food serving contributes to a day-to-day diet. 2,000 energy a day is old for fashioned vitamin advice.

Vitamin files is calculated the utilization of an ingredient database and must be regarded as an estimate. In cases where just a few ingredient alternatives are given, the first listed is calculated for vitamin. Garnishes and now not mandatory substances are now not integrated.

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