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.
MAPLE JACK PORK CHOPS (CROCK POT)
Make and share this Maple Jack Pork Chops (Crock Pot) recipe from Food.com.
Provided by Mom2Rose
Categories One Dish Meal
Time 4h5m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Place onions in bottom of 4-5 qt slow cooker.
- Season pork chops with salt and pepper.
- In a small bowl, whisk together maple syrup, whiskey and dijon mustard.
- Dip each pork chop into the syrup mixture and place in slow cooker on top of the onions.
- Pour remaining syrup mixture over the pork chops.
- Cover and cook on LOW setting for 4-5 hours.
CROCK POT MAPLE DIJON PORK CHOPS
Categories Pork
Number Of Ingredients 8
Steps:
- Heat up the oil in a large skillet over high heat. When hot, add the pork chops and sprinkle generously with salt and pepper. Sear both sides of chops over high heat (about 2 minutes per side) then transfer to your Crock Pot. Lower the heat to medium low and add the onions. Cook until onions are just starting to soften then add the cider vinegar, maple syrup, mustard, salt and pepper. Cook for 2 more minutes and then pour sauce over chops in the slow cooker. Cook on low for 6-7 hours. Serve chops drizzled generously with sauce.
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- Preheat oven to 400 degrees F. Season pork chops with salt and pepper. Combine remaining ingredients (olive oil, maple syrup, dijon mustard, garlic and thyme) in a large bowl and mix to combine. Add pork chops and rub marinade evenly over flesh.
- Heat a large oven-safe skillet over medium-HIGH heat. If using a cast-iron, add a tiny dab of butter or coconut oil. Once hot, add pork chops and cook for ~5-6 minutes, until flesh has caramelized. Flip on opposite side and cook for another 1-2 minutes. Place skillet in oven and bake for ~5 minutes. Remove from oven, slice into pork to assure flesh is no longer pink. Transfer to plate and top with juices from pan. Add additional thyme, if desired, and serve!
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- Heat a large, non stick skillet over medium high heat. Add a tablespoon of vegetable oil to the pan to prevent sticking. Add the chops and brown each chop, about 5 minutes per side.
- Return the skillet to the heat and add the beer (I used a pale ale) to scrape up the browned bits from the bottom of the skillet. If you don't like cooking with beer, use chicken broth.
- Whisk together the Dijon mustard, maple syrup and salt. Add it to the hot skillet and let it simmer for one minute.
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