Best Apple Maple Chops Recipes

SPICY MAPLE GLAZED PORK CHOPS WITH APPLE GINGER CHUTNEY

Steps:

• Combine the stock, apple juice, sugar and peppercorns in a medium saucepan over high heat and reduce to 3 cups. Season to taste with salt and strain through a fine strainer.Mix all ingredients until well combined.
• Preheat oven to 400 degrees F. In a small bowl, combine the chile powders and garlic.
• Season the pork loin to taste with salt and pepper and rub all surfaces with the chile mixture. In a large roasting pan, roast the loin until medium rare, about 40 minutes.
• When cool enough to handle, cut between the bones into 8 chops. In a heavy ridged grill pan, sear the chops 3 minutes on each side until grill marked. Place on a serving platter and brush with maple glaze. Serve with sauce and chutney on the side.
• In a large saucepan over medium heat, melt the butter and saute the onion and jalapeno until the onion is translucent.
• Add the ginger, orange zest, orange juice, vinegar, brown sugar and honey and cook until the sauce is reduced by half and has a glazed appearance. Reduce the heat to low, add two thirds of the apple slices, and cook until the fruit is just tender.
• Turn off the heat and gently fold in the remaining apples and the orange segments. Pour the chutney into a bowl and allow to cool to room temperature.
• Mix in the cilantro, red bell pepper and salt and pepper to taste.

APPLE MAPLE CHOPS

Steps:

• Pat pork chops dry with a paper towel. In a large skillet, heat oil over medium-high heat. Quickly cook chops until browned, 1-2 minutes per side; remove from pan. Place chops and apples in a 5-qt. slow cooker., In a small bowl, combine the remaining ingredients; pour sauce mixture over the chops and apples. Cover and cook on low until meat is tender, 3-4 hours.

GRILLED PORK CHOPS WITH MAPLE APPLE GLAZE

Steps:

• Heat coals or gas grill for direct heat. In 1-quart saucepan, mix maple syrup, apple butter and mustard. Cook over low heat about 1 minute, stirring occasionally, until well blended.
• Sprinkle pork chops with garlic pepper and salt. Place pork on grill. Brush with maple mixture. Cover and grill over medium heat 10 to 12 minutes, turning and brushing with maple mixture 2 or 3 times, until no longer pink when cut near bone. Discard any remaining maple mixture.

APPLE-MAPLE STUFFED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking pan.
• Mix together the apple pie filling and cinnamon in a bowl.
• Lay each chop on cutting board and, with a sharp knife held parallel to the board, cut a pocket into the chop going all the way to the bone and leaving the sides intact. Fill each pocket with one quarter of the filling mixture (about 1/2 cup). Coat the pork chops with maple syrup, then dredge them in the cornflake crumbs until completely covered. Place chops in baking pan.
• Bake in the preheated oven until the pork is no longer pink in the center, about 40 minutes. An instant-read thermometer inserted into the meat should read 145 degrees F (63 degrees C).

GRILLED CHOPS WITH APPLE-CRANBERRY MAPLE GLAZE

Steps:

• In a large bowl, combine the brine ingredients and stir well. Place the chops in a resealable plastic bag and pour in the brine. Refrigerate for 12 to 24 hours, turning once.
• Combine the glaze ingredients in a medium saucepan and mix well. Heat the glaze over medium heat, just until warm. Remove from the heat and reserve 1/2 cup of glaze for serving.
• Build a charcoal and/or wood fire for direct grilling. Grill the chops directly over the hot coals (approximately 450°F) for 8 minutes on each side, or until the internal temperature is 150°F. During the last 3 minutes of cooking, baste both sides of the chops with the glaze. Drizzle the reserved glaze over the chops or pass separately at the table.
• Cooking Method
• Direct heat
• Suggested Wood
• Hickory, Apple, Apricot

MAPLE AND APPLE BRAISED LAMB SHOULDER CHOPS

Steps:

• Trim the chops of external fat and season to taste with salt and pepper.
• Heat the oil in a large, heavy based pan and saute the chops on a high heat for 2 minutes each side or until browned.
• Combine the apple juice, stock, maple syrup and lemon juice and add to the pan.
• Reduce heat, cover and simmer over a low heat for 30-40 minutes or until lamb is very tender.
• Remove lamb from pan, cover with foil and keep warm.
• Boil the remaining juices until thick and syrupy.
• Return the lamb for a few minutes to heat through and coat well with the sauce.
• Serve the Lamb chops with the mashed potatoes or squash and spoon the sauce, apples and prunes over the chops.

GRILLED PORK CHOPS WITH APPLE-CRANBERRY MAPLE GLAZE RECIPE

Steps:

• In a large bowl, combine all of the brine ingredients and stir until the sugar and salt are dissolved. Add in chops, settling them in so they are all covered, then cover bowl with plastic wrap, or combine brine and chops in a resealable plastic bag. Place in fridge for 12-24 hours tossing chops once or twice.
• In a medium sauce pan, combine all glaze ingredients and gently heat until medium warm. Remove from heat, and set aside 1/2 c of the glaze for final serving.
• Heat your grill for direct heat. Remove chops from brine, and grill about for about 8 minutes on each side, liberally basting glaze on both sides during the last 3 minutes of cooking. Add the reserved glaze on the finished chops or serve in a bowl for people to use individually.

MAPLE-AND-APPLE BRAISED AUSTRALIAN LAMB SHOULDER CHOPS

Steps:

• 1. Trim the chops of external fat and season to taste. Heat the oil in a large, heavy-based pan and sauté the chops on a high heat for 2 minutes each side or until browned. 2. Combine the apple juice, stock, maple syrup and lemon juice and add to the pan. Reduce heat, cover and simmer over a low heat for 30-40 minutes or until lamb is very tender. Remove lamb from pan, cover with foil and keep warm. 3. Boil the remaining juices until thick and syrupy. Return the lamb for a few minutes to heat through and coat well with the sauce. Serve the lamb chops on the mashed potatoes or squash and spoon over the sauce, apples and prunes.