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Vermont Maple Syrup Pork Chops Recipe

Filed under Main Course, Pork

Vermont Maple Syrup Pork Chops

Yet another great New England recipe from the Boston Globe. We made this the other night and loved it. The maple syrup with the vinegar give it a bit of a sweet and sour flavor.

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Vermont Maple Syrup Pork Chops Recipe

Ingredients

6 pork chops
Oil as needed for browning
1/4 cup chopped onion
1 Tbsp vinegar
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 cup maple syrup
1/4 cup water
1 Tbsp Worcestershire sauce
Salt to taste
Flour as needed to thicken the gravy

Method

1 Preheat the oven to 400°F. Lightly brown the pork chops in a small amount of oil, then place them in a flat baking dish with sides.

2 Combine the other ingredients in a small saucepan and heat until warm; pour over chops. Cover and bake for 45 minutes, basting occassionally.

3 Place the pork chops on a warming platter and pour the sauce into a saucepan. Thicken it slightly with flour to make a gravy, salt to taste, and serve it over the chops.

Serves 4 to 6, depending on the size of the pork chops.

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Posted by Elise on Sep 29, 2005 and indexed Pork, Pork Chops

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Comments

Elise! this looks so delicious...I just LOVE a maple sauce with a kick :)

Posted by: Melissa on October 3, 2005 10:20 AM

I made this tonight & it was great!

Posted by: scootergirl on October 6, 2005 5:39 PM

Just found your blog. Really like it and have tried a few recipes. I have never made pork before so was wondering how thick the pork were. And did they have bone. Pork is on my list of things I want to make at home.

Posted by: Anonymous on November 12, 2005 10:32 PM

The pork chops were about 3/4 inch thick. These were not bone-in, but usually we would prefer bone-in for the added flavor and goodness from the marrow.

Posted by: elise [TypeKey Profile Page] on November 12, 2005 11:10 PM

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.

Posted by: Aimee on July 5, 2006 5:24 PM

Great site - mouthwatering photos!

I must insist, as a Massachusetts Yankee, that it's Worcestershire sauce... I mean, Worcester's got a lot going for it, but it's no culinary capital.

Thanks, and I look forward to making these!

Posted by: FrancoFile on October 6, 2006 1:54 AM

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.

Posted by: tommy on March 3, 2007 7:04 AM

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.

Posted by: Ryan on April 25, 2007 3:48 PM

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

Posted by: CaryAnn on February 4, 2008 6:19 PM

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!

Posted by: Jeanie Stenson on May 8, 2008 5:56 AM

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