Quick and Easy Maple Glazed Pork Chops #Sundaysupper
User Reviews
4.5
18 reviews
Excellent
-
Cook Time
mins
-
Total Time
15 mins
-
Servings
4
-
Calories
368 kcal
-
Course
Main Course, Others
Quick and Easy Maple Glazed Pork Chops #Sundaysupper
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Juicy and tender pork in a mouthwateringly delicious sweet and salty glaze. Posh enough for entertaining; this easy pork chop recipe is on the table in under 15 minutes!
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Ingredients
You can change the measurement from US to metric at the bottom of this list
- 4 pork chops (bone-in centre cut/loin cut)
To Brine the Pork (optional)
- 1 cup boiling water
- ¼ cup salt
- 2 tablespoon brown sugar
- 2 cups cold water
- 1 cup ice
To Cook the Pork
- 1 tablespoon olive oil
- ½ cup beef stock
- ⅓ cup maple syrup
- 2 teaspoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh chopped rosemary
- 2 tablespoon butter
- 1 Fresh Lemon
Instructions
To Brine the Pork (optional)
- Combine the boiling water with the salt and brown sugar. Stir to dissolve.
- Add the cold water and the ice to chill the brine.
- Submerge the pork chops for at least an hour and up to 8 hours.
- Remove from the brine and pat dry before continuing with the recipe.
To Cook the Pork
- Pre-heat your oven 200ºC/400ºF.
- Remove the pork chops from the fridge and set them aside to come to room temperature. (if you have a lot of insects then use an upturned sieve to protect the meat)
- Pour the oil into a large heavy based open proof frying pan and place it over a medium high heat to get hot .
- Season the chops generously with salt (Skip this step if you brined the pork)
- Add the chops carefully to the pan and sear over a medium high heat for 3 minutes.
- Turn the chops and transfer the frying pan to the oven.
- Roast the chops for 6 minutes (Super thick chops will take an extra couple of minutes).
- Remove the chops from the oven and transfer them to a plate. Tent them with foil and set aside.
- Place the frying pan back over a medium heat (Remember the handle is hot!!!!!)
- Add the beef stock, maple syrup, red wine vinegar, dijon mustard and chopped rosemary and stir well.
- Bring to a simmer and scrape the bottom of the pan to deglazed all the browned bits.
- Simmer for 2 minutes until thickened
- Once the sauce has thickened slow stir in small pieces of the butter one at a time.
- Pour in any juices that have collected on the pork plate and carefully return the pork to the pan.
- Serve immediately with wedges of fresh lemon.
Nutrition Information
Show Details
Calories
368kcal
(18%)
Carbohydrates
18g
(6%)
Protein
29g
(58%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Cholesterol
105mg
(35%)
Sodium
219mg
(9%)
Potassium
615mg
(18%)
Sugar
16g
(32%)
Vitamin A
175IU
(4%)
Calcium
39mg
(4%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 18g | 6% |
| Protein | 29g | 58% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 105mg | 35% |
| Sodium | 219mg | 9% |
| Potassium | 615mg | 13% |
| Sugar | 16g | 32% |
| Vitamin A | 175IU | 4% |
| Calcium | 39mg | 4% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
18 reviews
Excellent
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