Maple Glazed Pork Chops

 

These simple pan fried pork chops with their simple maple and mushroom sauce and glaze make  for a really quick and easy dinner recipe.  You begin by curing them with a simple brown sugar rub.

With less than 30 minutes to cook, these glazed pork chops are tender, juicy and filled with flavor!

 

 

Today's pork is such a lean and quick cooking meat. Because there is not a lot of marbling this requires a bit of care when cooking to make sure that you get the most tender and juicy results possible.

When I was a child my mother used to cook our pork chops so long you could have used them to shingle your roof!  

There was a great fear in those days that under-cooked pork would make you sick with trichinosis. That fear no longer exists with today's pork. (Thank goodness!)

I like to use bone in pork loin rib chops. Not only are they more tender than their boneless counterpart, but they are also more flavor-filled.

You can of course use boneless chops, but be aware that they will not take as long to cook and they will not be as flavorful! 

 

WHAT YOU NEED TO MAKE MAPLE GLAZED PORK CHOPS

Simple every day ingredients.  

For the rub:

• 2 TBS soft light brown sugar
• 1 TBS salt
• 1/2 TBS black pepper
• pinch red pepper flakes (optional)

You will also need:

• 4 bone in loin pork chops, 1/2 to 3/4 inch thick
• 2 TBS butter
• 1/2 pound fresh mushrooms, wiped and sliced
• 1/2 cup (120ml) chicken stock
• 1/3 cup (80ml) pure maple syrup

 

You could of course cook these in a hurry without the rub, but it really does add to the flavor and helps them to brown very nicely.  I don't always add the red pepper flakes and however many you do add all depends on how much heat you like! 

I find a small pinch is usually quite adequate! 

I used bone in pork loin rib chops, about 3/4 - 1 inch in thickness with a nice fatty edge. This will be snipped to help prevent curling.

 

I use plain ordinary white capped mushrooms. I don't wash them in water but simply wipe them clean with a damp cloth. There is no need to peel mushrooms.

Simply wipe clean and trim off the end of the stems before slicing thickly.

I also only ever use pure Maple Syrup for this recipe. Amber grade.  Do not be tempted to use artificial maple syrup. You will not get the same flavor-filled result! 

 

HOW TO MAKE MAPLE GLAZED PORK CHOPS

Aside from the time needed to marinate in the rub these are a very quick make!  You can skip the rub of course, but I really wouldn't as it makes for one very delicious chop. 

You can cut the marinating time down if you wish, but obviously the longer you marinate them the more flavor you will achieve!

 

Mix together all of the ingredients for the rub. Pat your chops dry and slash the fatty edge at 1/2 inch intervals. (This helps to keep the chops from curling up when cooking.) Rub the chops all over with the rub. Place on a plate, lightly cover and chill for 2 hours before frying.

When you are ready to cook the chops, melt the butter in a large heavy non-stick skillet. Add the chops in a single layer. Fry until golden brown on both sides and cooked through. This will take 5 to 7 minutes per side. (The inside temperature of the pork should read 145*F/63*C.)

Remove to a plate, lightly tent and keep warm.

 

Add the mushrooms to the pan. Cook until golden brown and tender. Add the chicken stock and maple syrup to the pan. Bring to the boil and then cook on high until the sauce reduces and thickens.

Return the chops to the pan along with any juices which have accumulated on the plate. Then them to coat in the glaze and heat through.

Serve the chops with the mushrooms and glaze spooned over top. Enjoy!

 

Pork chops are a real treat in this house. We don't eat a lot of red meat but when we do we like to make it as delicious as possible!  Here are some more of my favorite pork chop recipes that you might also enjoy! 

DEVILED PORK CHOPS -  Tender perfectly cooked chops with a delicious crumb.  Baked atop rich and creamy potatoes. Altogether a most delicious entrée and a real family pleaser!

PORK CHOPS WITH CREAM GRAVY - Deliciously tender pork chops with pepper gravy, a creamy pepper gravy.  The same type of cream gravy that you might enjoy on biscuits with sausage.

HERBED PORK CHOPS WITH GARLIC BUTTER - Brined for tenderness and served with a lovely garlic butter, these chops are tender, juicy and filled with lovely flavors.

 

These chops are so simple to make that anybody can make them. They make for a great midweek supper or even a weekend dinner, for every day or for a special occasion.

Tender, juicy, filled with flavor and easy to make. What more could a person ask for?  I recommend serving them with with rice or potatoes, along with your favorite vegetables on the side!

 

Maple Glazed Pork Chops

Yield: 4

Author: Marie Rayner

Prep time: 2 HourCook time: 25 MinTotal time: 2 H & 25 M

Maple is a flavor that goes very well with pork. This is a very simple recipe with wow flavors. The end result is tender and juicy chops with a fabulously tasty glaze/sauce which complements the pork beautifully.

Ingredients

For the rub:

• 2 TBS soft light brown sugar
• 1 TBS salt
• 1/2 TBS black pepper
• pinch red pepper flakes (optional)

You will also need:

• 4 bone in loin pork chops, 1/2 to 3/4 inch thick
• 2 TBS butter
• 1/2 pound fresh mushrooms, wiped and sliced
• 1/2 cup (120ml) chicken stock
• 1/3 cup (80ml) pure maple syrup

Instructions

1. Mix together all of the ingredients for the rub. Pat your chops dry and slash the fatty edge at 1/2 inch intervals. (This helps to keep the chops from curling up when cooking.) Rub the chops all over with the rub. Place on a plate, lightly cover and chill for 2 hours before frying.
2. When you are ready to cook the chops, melt the butter in a large heavy non-stick skillet. Add the chops in a single layer. Fry until golden brown on both sides and cooked through. This will take 5 to 7 minutes per side. (The inside temperature of the pork should read 145*F/63*C.)
3. Remove to a plate, lightly tent and keep warm.
4. Add the mushrooms to the pan. Cook until golden brown and tender.
5. Add the chicken stock and maple syrup to the pan. Bring to the boil and then cook on high until the sauce reduces and thickens.
6. Return the chops to the pan along with any juices which have accumulated on the plate. Then them to coat in the glaze and heat through.
7. Serve the chops with the mushrooms and glaze spooned over top.
8. Enjoy!

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