Maple Glazed Pork Chops Recipe
User Reviews
5
54 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
40 mins
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Additional Time
1 hr
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Total Time
1 hr 5 mins
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Servings
4
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Calories
1092 kcal
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Course
Main Course, Dinner
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Cuisine
American
Maple Glazed Pork Chops Recipe
Report
These Maple Glazed Pork Chops are marinated in a blend of maple syrup, apple cider vinegar, olive oil, fresh thyme, and sage, offering a balance of sweet and herbaceous notes. The pork chops are cooked alongside a hearty bean and pork sausage mixture that includes great northern beans, aromatic vegetables, and fresh herbs, resulting in a filling meal. The glaze gives the pork a moist texture with a subtle caramelized finish, while the beans and sausage add depth and savoriness.
Description
The Maple Glazed Pork Chops Recipe highlights bone-in pork chops marinated in a mixture of maple syrup, apple cider vinegar, olive oil, and fresh herbs like thyme and sage. This marinade tenderizes the meat and infuses it with a natural sweetness balanced by acidity. The pork is pan-seared with butter to develop a flavorful crust.
Alongside the pork, a complementary side of great northern beans cooked with pork sausage, garlic, onions, carrots, and celery provides a rich and hearty component to the dish. The beans are soaked overnight, then simmered in chicken stock with fresh herbs, developing a full-bodied flavor and tender texture.
This recipe benefits from planning ahead due to marinating time and bean soaking. It can be served as a complete meal featuring the glazed pork chops with the savory bean and sausage mixture. Reheating is possible, though the pork chops may lose some moisture and tenderness. Leftover beans can be repurposed in other soups like Zuppa Toscana to avoid waste.
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Ingredients
For the Pork:
- 1/2 cup maple syrup
- 1/3 cup apple cider vinegar
- 2/3 cup olive oil plus 2 tablespoons
- 1 tablespoon fresh thyme leaves and 4 sprigs
- 6-8 sage fresh leaves
- 3 10- ounce pork chops bone-in
- 3 tablespoons butter
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
For the Beans:
- 8 ounces great northern beans
- 1 tablespoon olive oil
- 1 pound pork sausage loose
- 1 yellow onion peeled small diced
- 2 garlic finely minced cloves
- 4 cups chicken stock
- 3 celery small diced stalks
- 3 carrot peeled, small diced
- 1 tablespoon fresh thyme leaves (thyme) and chopped (sage
- 1 tablespoon fresh sage leaves (thyme) and chopped (sage
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
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
- Marinate pork chops for 12 to 48 hours for maximum flavor and tenderness.
- Soak great northern beans overnight or speed up soaking by covering with boiling water for 1 hour before cooking.
- Store leftovers in the refrigerator covered for up to 4 days or freeze up to 3 months; thaw frozen portions in the refrigerator for 24 hours before reheating.
- Reheat by covering with foil and baking in a 350° oven for 8-10 minutes to help preserve moisture.
- Avoid overcooking pork chops to prevent toughness; monitor cooking time carefully.
- Leftover beans make a good base for other recipes, such as Zuppa Toscana.
Nutrition Information
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
54 reviews
Excellent
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