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Vermont Maple Syrup Pork Chops

Posted by Elise on Sep 29, 2005

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 apple cider or white 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.

Indexed: Pork, Pork Chops

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18 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 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

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!

Posted by: AJ on September 7, 2008 8:24 PM

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.

Posted by: chrisconsin on September 25, 2008 4:50 PM

I can smell this already!
Looks wonderful.
Lesley

Posted by: Lesley on October 7, 2008 11:03 AM

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.

Posted by: Cindy on October 30, 2008 7:00 AM

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 20 minutes. ~Elise

Posted by: Ryan on November 5, 2008 6:31 PM

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

Posted by: mina on February 11, 2009 11:49 AM

Hi, what type of vinegar did you use?

Apple cider vinegar. ~Elise

Posted by: Jackie on March 15, 2009 10:25 AM

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.

Posted by: Michelle Wilson on April 27, 2009 4:12 PM

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