Maple Glazed Pork Chops Recipe

Name: Maple Glazed Pork Chops Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 serving
Ingredients: 1/2 cup maple syrup; 1/3 cup apple cider vinegar; 2/3 cup olive oil + 2 tablespoons olive oil; 1 tablespoon of fresh thyme leaves + 4 sprigs; 6-8 fresh sage leaves; 3 10- ounce bone-in pork chops; 3 tablespoons butter; sea salt and fresh cracked pepper to taste; 8 ounces great northern beans; 1 tablespoon olive oil; 1 pound loose pork sausage; 1 peeled small diced yellow onion; 2 finely minced cloves of garlic; 4 cups chicken stock; 3 small diced stalks of celery; 3 peeled and small diced carrots; 1 tablespoon each fresh thyme leaves and chopped fresh sage; sea salt and fresh cracked pepper to taste

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5.0

54 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Additional Time
1 hr
Total Time
1 hr 5 mins
Servings
4
Calories
1092 kcal
Course
Main Course, Dinner
Cuisine
American

Maple Glazed Pork Chops Recipe

Frida Davis

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These sweet maple glazed pork chops are served with a delicious side of savory beans, vegetables, and sausage.

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Ingredients

Servings

For the Pork:

1/2 cup maple syrup
1/3 cup apple cider vinegar
2/3 cup olive oil + 2 tablespoons olive oil
1 tablespoon of fresh thyme leaves + 4 sprigs
6-8 fresh sage leaves
3 10- ounce bone-in pork chops
3 tablespoons butter
sea salt and fresh cracked pepper to taste

For the Beans:

8 ounces great northern beans
1 tablespoon olive oil
1 pound loose pork sausage
1 peeled small diced yellow onion
2 finely minced cloves of garlic
4 cups chicken stock
3 small diced stalks of celery
3 peeled and small diced carrots
1 tablespoon each fresh thyme leaves and chopped fresh sage
sea salt and fresh cracked pepper to taste

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Instructions

Submerge the beans in cold water in a container and keep them overnight.
In a bowl, whisk together the maple syrup, vinegar, 2/3 cup olive oil, 1 tablespoon thyme leaves, sage leaves, salt, and pepper (2 teaspoons salt and 1 teaspoon of pepper) to a bowl and whisk to combine.
Add the pork chops and submerge in a bowl or transfer to a plastic bag and marinate overnight in the refrigerator or for 12 to 48 hours.
Add 1 tablespoon of olive oil to a large rondeau over medium-high heat, place in the sausage, and cook while frequently stirring until it is cooked throughout, which takes about 6 to 8 minutes.
Remove the pork sausage, add the onions, and cook while frequently stirring in the rendered pork sausage fat for 5 minutes.
Reduce the heat to low medium and cook for 10 minutes or until it becomes golden brown and tender.
Stir in the garlic and cook until fragrant, which takes about 30 to 45 seconds.
Add in the beans and chicken stock, bring it to a boil, and then cover and cook over medium-low heat for 45 to 60 minutes or until the beans are tender.
Finish with cooked sausage, celery, carrots, herbs, salt, and pepper, and cook over low heat for 10 minutes or until the vegetables are tender. Keep warm.
To cook the pork, pour 2 tablespoons of olive oil into a large cast-iron skillet over medium-high heat.
Once it begins to smoke lightly, add the pork chops and cook for 4 to 5 minutes. They should be well-browned. If they’re not, consider moving each one around the pan slightly to help brown any needed areas.
Flip the pork over and turn the heat to medium-low, closer to the lower side. Add in the butter and baste the pork using a large spoon and continue to do so until each chop reads 135° internally. This takes about 8-10 minutes total.
Set the pork on a rack over a sheet tray and rest for 5 to 7 minutes before serving over a bed of cooked beans.

Notes

Make-Ahead: These are meant to be eaten as soon as they’re done resting.
How to Store: It will last about 4 days covered in plastic and stored in the refrigerator. It will definitely freeze covered in plastic for up to 3 months. Thaw them in the refrigerator for 1 day before reheating.
How to Reheat: Add the pork chops and beans to a skillet, cover with foil, and bake in the oven at 350° for 8-10 minutes or until hot.
You will lose some moisture and tenderness in the pork chops when reheating.
If you are in a hurry, you can cover the dry beans with boiling water and let them sit for 1 hour before using them.
A half cup of dried black beans is equal to 1 15-ounce can.
The biggest reason pork chops are tough is due to overcooking.
There will be some beans left over. If you find that it is too much, then try using it as a base in my Zuppa Toscana recipe.

Nutrition Information

Show Details

Calories 1092kcal (55%) Carbohydrates 43g (14%) Protein 62g (124%) Fat 73g (112%) Saturated Fat 23g (115%) Polyunsaturated Fat 9g Monounsaturated Fat 35g Trans Fat 1g Cholesterol 221mg (74%) Sodium 1281mg (53%) Potassium 1653mg (47%) Fiber 7g (28%) Sugar 20g (40%) Vitamin A 8309IU (166%) Vitamin C 14mg (16%) Calcium 163mg (16%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 1092 kcal

% Daily Value*

Calories	1092kcal	55%
Carbohydrates	43g	14%
Protein	62g	124%
Fat	73g	112%
Saturated Fat	23g	115%
Polyunsaturated Fat	9g	53%
Monounsaturated Fat	35g	175%
Trans Fat	1g	50%
Cholesterol	221mg	74%
Sodium	1281mg	53%
Potassium	1653mg	35%
Fiber	7g	28%
Sugar	20g	40%
Vitamin A	8309IU	166%
Vitamin C	14mg	16%
Calcium	163mg	16%
Iron	5mg	28%