MAPLE GLAZED PORK CHOPS
Everyone cleaned their plates when my mother made these succulent, tangy-sweet pork chops when I was growing up. Now I get the same results when I serve them to my family alongside applesauce and au gratin potatoes. -Cheryl Miller, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large shallow dish, combine the flour, salt and pepper. Add pork chops and turn to coat. In a large ovenproof skillet, cook chops in butter over medium heat until a thermometer reads 145°, 4-5 minutes on each side. Remove and keep warm. , Meanwhile, in the same skillet, bring the vinegar to a boil. Reduce heat; add maple syrup. Cover and cook for 10 minutes. Combine cornstarch and water until smooth; gradually add to maple mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. , Place chops on a broiler pan; sprinkle with brown sugar. Broil 4 in. from the heat until sugar is melted, 1-2 minutes. Drizzle with maple glaze.
Nutrition Facts : Fat 14 g fat (7 g saturated fat), Cholesterol 101 mg cholesterol, Sodium 121 mg sodium, Carbohydrate 68 g carbohydrate, Fiber trace fiber, Protein 32 g protein.
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.
MAPLE-GLAZED PORK CHOPS
Pork chops baked and glazed with brown sugar, honey, maple syrup, peaches, and green peppers.
Provided by Sarah
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 55m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a medium skillet or saucepan over medium heat. Stir in maple syrup, brown sugar, and honey; bring to a simmer. When glaze is rapidly simmering, turn off heat.
- Pour water into a 9x13-inch baking pan. Place pork chops in the water and surround with peach and bell pepper slices. Slowly pour glaze over chops, peaches, and peppers.
- Bake in the preheated oven, turning halfway, until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 922.9 calories, Carbohydrate 152.3 g, Cholesterol 111.7 mg, Fat 22.3 g, Fiber 2.1 g, Protein 33 g, SaturatedFat 10.9 g, Sodium 180.4 mg, Sugar 137.4 g
SPICE RUBBED PORK CHOPS WITH HORSERADISH MAPLE GLAZE AND MAPLE GLAZED GRILLED SWEET POTATOES
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Combine all ingredients in a medium bowl.;
- Combine all ingredients in a small bowl.;
- Preheat grill to medium-high. Reserve 1/2 cup of the Maple-Horseradish Glaze and set aside. Brush pork chops on both sides with olive oil and season with salt. Rub 1 tablespoon of the rub onto 1 side of each pork chop. Grill, rub-side down until golden brown, about 4 to 5 minutes. Brush each chop with some of the Maple-Horseradish glaze and turn over. Continue grilling for 3 to 4 minutes for medium doneness, brushing with some of the glaze. Remove the chops to a platter and brush with the reserved glaze.
- 2 sweet potatoes, cooked 3/4 of the way Spicy Maple Glaze
- Slice the potatoes, crosswise, into 1-inch thick slices. Brush with maple glaze and grill for 2 to 3 minutes per side.
MAPLE-GLAZED PORK CHOPS
A tasty way to fix pork chops that can be grilled or prepared in the oven. The sauce is also good on ham. From Pillsbury Grilling & Picnics. Be sure to use a good maple syrup from the US's Northeast region.
Provided by lazyme
Categories Ham
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Grill directions:.
- Heat grill. Rub both sides of pork chops with salt and pepper. In small saucepan, combine all glaze ingredients; mix well. Bring to a boil, stirring constantly. Set aside.
- When ready to grill, place pork chops on medium heat 4 to 6-inches from medium coals. Cook 15 minutes, turning once.
- Brush pork chops with glaze. Cook an additional 10 minutes or until no longer pink, turning once and brushing frequently with glaze. Bring any remaining glaze to a boil; serve with pork chops.
- Oven Directions:.
- Preheat oven to 350 degrees.
- Rub both sides of pork chops with salt and pepper. In small saucepan, combine all glaze ingredients; mix well. Bring to a boil, stirring constantly. Set aside.
- Brush pork chops with glaze. Bake pork chops for 30 minutes, basting with glaze every 8-10 minutes.
- Bring any remaining glaze to a boil; serve with pork chops.
Nutrition Facts : Calories 423, Fat 14.6, SaturatedFat 5, Cholesterol 75, Sodium 429.9, Carbohydrate 50.6, Fiber 0.3, Sugar 44.9, Protein 23
TENDER MAPLE-GLAZED PORK CHOPS
Tender pork chops are cooked in a maple glaze that makes every bite absolutely succulent. The hearty entree delivers big flavor without a lot of fuss. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle pork chops with thyme, salt and pepper. In a large skillet, brown chops in oil. Remove and keep warm., Add remaining ingredients to skillet. Bring to a boil; cook until liquid is reduced by half., Return pork chops to skillet. Reduce heat; cover and simmer until meat is tender, 10-12 minutes, turning once. Serve with sauce.
Nutrition Facts : Calories 316 calories, Fat 13g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 463mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 33g protein.
HOMEMADE MAPLE GLAZED PORK CHOPS
Basic pantry ingredients come together in this wonderful dish the whole family is sure to love; these chops will be a highly requested dinner option. The slight sweetness from the maple syrup comes through in these chops nicely. Athena Russell - Florence, South Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Combine the first five ingredients; rub over pork chops. Place in a greased 11x7-in. baking dish. Bake, uncovered, at 425° for 20 minutes. Combine the remaining ingredients; pour over chops. Bake 5 minutes longer or until meat juices run clear.
Nutrition Facts : Calories 338 calories, Fat 19g fat (8g saturated fat), Cholesterol 105mg cholesterol, Sodium 769mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 32g protein.
MAPLE-GLAZED PORK CHOPS WITH BRUSSELS SPROUTS
Provided by Robin Miller : Food Network
Categories main-dish
Time 28m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season both sides of pork with salt and black pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add pork to hot pan and cook 2 minutes per side, until golden brown. In a medium bowl, whisk together maple syrup, mustard, 3 garlic cloves, and ginger. Add sauce to pan and bring to a simmer. Add chops to simmering liquid, cover and cook 5 minutes. Uncover and simmer 5 more minutes, until sauce reduces and pork is cooked through.
- Meanwhile, in another skillet, heat the remaining 1 tablespoon oil. Add the Brussels sprouts and the remaining minced garlic clove. Season with salt and pepper. Saute until heated through, about 5 to 7 minutes. Serve immediately.
COLD SMOKED MAPLE-BALSAMIC GLAZED PORK CHOPS
Cold smoking is a little safer and less smoky for indoor grilling. You can make your own by using disposable aluminum pans or a heavy duty roasting and a baking rack...Or you can purchase an electric (such as Rival KC Electric Smoker) tabletop smoker for home use.
Provided by Bobby Flay
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Remove the wood chips from the water and spread evenly in the bottom of a roasting pan. Cover the top tightly with aluminum foil. Put in the oven until the chips get hot and begin to smoke, about 15 minutes.
- Remove the pan from the oven and remove the foil from the pan. Put a baking rack inside the pan and arrange the chops on top of the rack, leaving a few inches of space between each one. Quickly cover with the foil again and let sit on your kitchen counter for 10 to 15 minutes.
- While the pork chops are smoking, put the vinegar in a small pan over high heat and cook until reduced to 1/4 cup, about 5 minutes. Remove from the heat and whisk in the maple syrup, allspice, and salt and pepper, to taste. Let cool slightly.
- Heat a grill pan over medium-high heat. Brush the ridges with some of the canola oil. Brush the chops on both sides with some of the glaze and season with salt and pepper. Grill on both sides, brushing with more of the glaze, until golden brown and slightly charred and cooked to medium doneness, about 7 minutes per side. Remove from the grill, loosely tent and let rest for 5 minutes. Transfer to a serving platter and serve.
CHINESE FIVE-SPICE-AND-MAPLE-GLAZED PORK CHOPS
For this dish I marinate lean and versatile boneless top loin pork chops (also known as "America's Cut") in five-spice and finish it in a tangy and smooth maple glaze. This dish pairs well with my Asian Pear and Cucumber Slaw. The Asian pear, native to China, Japan and Korea, has a sweet flavor with a crisp texture, marries well with a variety of flavors and is a quick no-cook side dish option. A plastic V-slicer or mandoline will make quick work of cutting the Asian pears and cucumber into matchsticks. Recipe courtesy of Grand Champion of the popular cooking competition, "Chopped" and recent winner of "Iron Chef America" - Chef Madison Cowan on behalf of the National Pork Board
Provided by Pork Board
Categories Pork
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Marinating Time: 8 hours, 20 minutes.
- To prepare the pork chops: Brush pork chops with the oil and season with salt and pepper. Sprinkle the five-spice powder evenly over pork chops. Place on a plate and refrigerate for at least 2 hours or overnight. Let stand at room temperature for 20 minutes before searing.
- To prepare the glaze: Melt butter in medium saucepan over medium heat. Add maple syrup and vinegar and bring to a boil. Cook, stirring often, until slightly reduced, about 2 minutes. Set aside.
- Preheat your oven to 350°F Add a little cooking oil to pan and heat over medium-high heat. When the oil begins to shimmer, sear the pork chops until brown, about 3 to 5 minutes each side. Place the pan in the oven and cook until an instant-read thermometer inserted horizontally into the center of a chop reads 145ºF, about 10 to 12 minutes. During the last 3 minutes, reheat the maple sauce and brush both sides of the chops until well glazed. Remove from pan from the oven and let stand for 3 minutes.
Nutrition Facts : Calories 287.8, Fat 16.7, SaturatedFat 6.1, Cholesterol 20.3, Sodium 2333.5, Carbohydrate 36, Fiber 0.3, Sugar 31.8, Protein 0.2
MAPLE-CIDER GLAZED BONELESS PORK CHOPS
Make and share this Maple-Cider Glazed Boneless Pork Chops recipe from Food.com.
Provided by Diana Adcock
Categories Pork
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- With a mallet or rolling pin pound pork chops in-between two sheets of plastic wrap until 1/4 inch thin.
- Salt and pepper both sides of chops.
- Peel and core apples, cutting into 12-16 wedges each (up to you how thin you want the slices).
- Melt 1 T.
- butter in a 12 inch fry pan over mediun heat.
- Cook apples and onions until lightly browned, about 8 minutes total.
- Remove to a plate and cover to keep warm.
- Add the remaining 1 T.
- butter inccreasing heat to medium high.
- Add chops and cook for 3 minutes on one side, turn and cook for another three minutes.
- Cut one to check if no longer pink and if not, remove to the plate with the apples and onions, covering again to keep warm.
- Mix together broth, cider, syrup, mustard and cornstarch.
- Add to fry pan and bring to a boil.
- Cook until reduced to about 1/2 cup, around 5 minutes.
- Gently toss chops with apple mixture.
- Drizzle glaze over top and serve.
Nutrition Facts : Calories 292.7, Fat 12, SaturatedFat 5.3, Cholesterol 86.2, Sodium 606.4, Carbohydrate 20.9, Fiber 2.1, Sugar 16.3, Protein 25.2
MUSTARD MAPLE GLAZED PORK CHOPS RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°F Prepare the sauce, and set aside. Pat the chops dry, and season with salt & pepper, to taste. If desired, use a sharp knife, cut shallow "slits" through the fatty portion of the pork chop (on the outside edge). This helps to prevent the chops from "buckling". In an oven-proof skillet, pour a very thin coat of olive oil. Heat the skillet on medium-high heat until it just begins to shimmer. Sear the chops until golden brown, about 3 minutes. Turn the chops over and turn off the heat. Evenly pour the sauce over the chops and place the oven-proof skillet into the oven. Sprinkle with fresh herbs, if desired. Roast for about 15 minutes (internal temperature should be between 135°F and 140°F). Remove the skillet from the oven. The sauce should be thick and bubbly. Remove the chops onto a plate and cover with foil, to keep warm. If desired, thin the sauce with a splash of chicken broth (about 3-4 tablespoons), and whisk until smooth. Plate the chops and spoon over extra glaze. Enjoy!
CHINESE FIVE-SPICE-AND-MAPLE-GLAZED PORK CHOPS
Steps:
- Prep Time: 10 minutes Cook Time: 15 minutes Marinating Time: 8 hours, 20 minutes To prepare the pork chops: Brush pork chops with the oil and season with salt and pepper. Sprinkle the five-spice powder evenly over pork chops. Place on a plate and refrigerate for at least 2 hours or overnight. Let stand at room temperature for 20 minutes before searing. To prepare the glaze: Melt butter in medium saucepan over medium heat. Add maple syrup and vinegar and bring to a boil. Cook, stirring often, until slightly reduced, about 2 minutes. Set aside. Preheat your oven to 350F. Add a little cooking oil to pan and heat over medium-high heat. When the oil begins to shimmer, sear the pork chops until brown, about 3 to 5 minutes each side. Place the pan in the oven and cook until an instant-read thermometer inserted horizontally into the center of a chop reads 145ºF, about 10 to 12 minutes. During the last 3 minutes, reheat the maple sauce and brush both sides of the chops until well glazed. Remove from pan from the oven and let stand for 3 minutes.
MAPLE-MUSTARD GLAZED PORK CHOPS
Make and share this Maple-Mustard Glazed Pork Chops recipe from Food.com.
Provided by True Texas
Categories Pork
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir together the brown sugar, pepper, salt, onion powder, and paprika in a bowl. Coat the pork chops with this mixture on both sides. Cover and place in the refrigerator for 6 hours or overnight.
- Place pork chops onto a slotted, two-piece pan.
- Stir together the maple syrup and mustard.
- Broil chops for 5 minutes, then turn over, and broil for another 5 minutes.
- Brush the tops with the mustard glaze, and cook 1 minute.
- Turn chops over, brush again and broil an additional minute, or until cooked to your desired degree of doneness.
- Remove pork chops to serving plates and top with additional glaze, if desired.
Nutrition Facts : Calories 431.3, Fat 12.3, SaturatedFat 4.2, Cholesterol 114, Sodium 467.2, Carbohydrate 42.2, Fiber 1, Sugar 37.3, Protein 37.3
MAPLE-MUSTARD GLAZED PORK CHOPS
Boneless pork chops in a dry rub are broiled to perfection and brushed with a maple mustard glaze. Adjust the amount of pepper for your taste. Tangy, sweet, spicy, delicious!
Provided by Shannon :)
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 6h22m
Yield 4
Number Of Ingredients 8
Steps:
- Stir together the brown sugar, pepper, salt, onion powder, and paprika in a bowl. Coat the pork chops with this mixture on both sides. Cover and place in the refrigerator 6 hours to overnight.
- Place oven rack in it's highest position. Set oven to Broil.
- Place pork chops onto a slotted, two-piece broiler pan. Stir together the maple syrup and spicy mustard. Broil pork chops for 5 minutes, then turn over, and broil for another 5 minutes. Brush the tops with the mustard glaze, and cook for 1 minute. Turn the chops over, brush again, and broil for an additional minute, or until cooked to your desired degree of doneness. Remove pork chops to serving plates and top with additional glaze, if desired.
Nutrition Facts : Calories 335.4 calories, Carbohydrate 24.3 g, Cholesterol 97.9 mg, Fat 8.9 g, Fiber 0.7 g, Protein 38.3 g, SaturatedFat 2.9 g, Sodium 454.6 mg, Sugar 20.8 g
MAPLE-MUSTARD GLAZED PORK CHOPS
Steps:
- 1. Heat an oiled broiler pan 6 inches from heat source. 2. In a small bowl, stir together maple syrup, mustards, and garlic paste to make glaze. 3. Sprinkle pork chops with coarse salt and pepper. Place them on pan and broil 8 or 9 minutes per side, turning once. 4. Spread maple-mustard mixture on top of chops and continue to broil until glaze is bubbly, about 2 minutes. Remove from broiler and serve.
MAPLE MUSTARD GLAZED PORK LOIN CHOPS RECIPE - (4.6/5)
Provided by KatrinaB
Number Of Ingredients 9
Steps:
- Combine mustard, maple syrup, oil, Worcestershire sauce, garlic, onion powder and lemon juice in a bowl and whisk with a fork Pat dry with paper towel the pork loin chops season with sea salt and black pepper Spread half of the marinade over the top of the pork chops Place the chops on baking sheet and bake at 425 degrees for 20 minutes Half way through cooking baste chops with marinade Remove chops from oven and baste with marinade again Let chops rest 5 minutes before serving
MAPLE-GLAZED PORK CHOPS WITH PUMPKIN POLENTA
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the polenta: Heat the olive oil in a small skillet over medium heat. Add the sage to the oil and cook until the sage is slightly crisped, about 1 minute. Remove from the heat and set aside. Meanwhile, put the broth and milk in a medium saucepan and bring to a boil over high heat. Slowly whisk in the polenta, reduce the heat to low, and cook, whisking occasionally, until the polenta is thick and creamy, about 15 minutes. Pull the saucepan from the heat and whisk in the pumpkin, sage with the oil, cheese, salt, and pepper. Hold in a warm place.
- For the pork chops: Heat a large skillet over medium-high heat. Dry the pork chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay the chops in the pan and cook until lightly browned on the first side, about 4 minutes. Turn the chops and cook until the second side is browned and the chops are cooked through, about 3 minutes more. Transfer the chops to a platter.
- Pour off the excess oil from the pan. Add the vinegar, and return the pan to the heat and use a wooden spoon to scrape up any brown bits that cling to the pan. Stir in the mustard, maple syrup, and chicken broth, along with any juices from the pork chops. Cook over high heat until the mixture is syrupy, about 5 minutes. Season to taste.
- Serve the pork chops with the pumpkin polenta and drizzle with the sauce.
Nutrition Facts : Calories 528 calorie, Fat 20 grams, SaturatedFat 7 grams, Carbohydrate 50 grams, Fiber 4.5 grams, Protein 38 grams
CHILI-MAPLE GLAZED PORK CHOPS
Steps:
- Place brine ingredients in a non-reactive large saucepan and bring to a boil. Stir the brine to ensure that salt, sugar, and maple syrup have dissolved. Turn off the heat and let the brine cool. Refigerate the brine in a non-reactive container. Add the prok chope to the brine and allow to soak for at least 3 hours but no more than 8 hours. Combine Glaze ingredients and set aside. Prepare a grill with both hot and medium surfaces. Covered grills work best. Place pork chops on the hot portion of the grill and sear for 4-5 mins on each side, closing grill cover. Transfer chops to the medium hot portion of the grill and cook for an additional 4-5 mins on each side with grill covered. Then brush the chops with the glaze on both sides and grill an additional 15-30 secs on each side. note: grilling times may vary according to grill temperatures and thickness of chops
MAPLE - CHILI GLAZED PORK CHOPS
Photo is not the best...but the pork was! We use this recipe in our Lite and Fit Cooking class. NUTRITION Per serving: 180 calories; 6 g fat (2 g sat, 3 g mono); 74 mg cholesterol; 6 g carbohydrates; 3 g added sugars; 24 g protein; 0 g fiber; 354 mg sodium; 441 mg potassium. Nutrition Bonus: Selenium (47% daily value), Zinc...
Provided by Malinda Coletta
Categories Steaks and Chops
Time 15m
Number Of Ingredients 7
Steps:
- 1. Sprinkle over both sides of pork chili powder and salt.
- 2. Heat oil in a large skillet over medium-high heat. Add the pork and cook until golden, 1 to 2 minutes per side. Add cider, syrup and vinegar to the pan. Bring to a boil, scraping up any browned bits. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, 1 to 3 minutes. Serve the pork drizzled with the glaze.
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