Spicy Maple Sauced Pork Chops Recipes

SPICY MAPLE-SAUCED PORK CHOPS

Steps:

• Preheat oven to 375°F.
• In a non-stick oven-proof skillet, heat olive oil over medium-high heat until glistening.
• Meanwhile, in a small saucepan over medium-high heat, whisk together maple syrup, soy sauce and lemon juice. Bring to a boil. Boil for five minutes or until mixture begins to foam, reduces by half and thickens to the consistency of corn syrup. Remove from heat, cover saucepan and set aside.
• In a small bowl, combine spices (garlic powder, cumin, chili powder, ginger, cayenne pepper, black pepper and salt. Rub mixture evenly over both sides of pork chops.
• Brown pork chops in hot oil for 2 minutes on each side or until medium brown in color and slightly crispy when pricked with a fork. Remove from heat.
• Spoon 1/3 of maple sauce over top of each chop, allowing to drizzle down over sides.
• Place skillet, uncovered, in oven and roast chops for 10 minutes.
• With oven mitts, remove skillet from oven and spoon 1/2 of remaining sauce over chops. Return to oven for an additional 10 minutes or until chops are cooked through.
• Spoon remaining sauce over chops just before serving. The sauce will be cool and very sticky at this time but will melt nicely when spooned onto chops.
• Serve immediately and enjoy!

SPICY MAPLE ROASTED PORK CHOPS AND SWEET POTATOES

Steps:

• Preheat oven to 375°F.
• Line a baking sheet with aluminum foil.
• In a small bowl, combine paprika, cumin, cayenne pepper, black pepper and salt. Divide in half.
• In a medium bowl, combine half of spice mixture, sweet potatoes, olive oil and maple syrup. Toss to coat sweet potatoes thoroughly. Spread sweet potatoes onto foil-lined baking sheet into a single layer, leaving two spaces in the middle for the pork chops. Note: Be sure to use a rubber spatula to scrape all the liquid out of the bowl onto the potatoes.
• Rub remaining half of spice mixture lightly over both sides of pork chops and nestle into spaces made in sweet potatoes.
• Roast for 35-40 minutes or until pork chops are done (juices run clear when thickest part is pierced with a fork).

PORK CHOPS WITH MAPLE MUSTARD SAUCE

Steps:

• Pound meat to 1/4 inch thick. Season both sides with rubbed sage and pepper.
• Melt butter in heavy skillet, over medium high heat.
• Add pork and sauté until brown and cooked through, about 3 minutes per side. Transfer to plate.
• Add shallots to same skillet, and cook about 30 seconds.
• Mix in mustard and chicken broth, and simmer for about 5 minutes.
• Stir in maple syrup and vinegar. Simmer until mixture is reduced to sauce consistency, about 5 minutes.
• Add capers to sauce.
• Return pork and juices to skillet. Cook until just heated through, about 1 minute.
• Arrange pork on platter and spoon sauce over.
• Serve with steamed rice.

MAPLE-MUSTARD GLAZED PORK CHOPS

Steps:

• Stir together the brown sugar, pepper, salt, onion powder, and paprika in a bowl. Coat the pork chops with this mixture on both sides. Cover and place in the refrigerator 6 hours to overnight.
• Place oven rack in it's highest position. Set oven to Broil.
• Place pork chops onto a slotted, two-piece broiler pan. Stir together the maple syrup and spicy mustard. Broil pork chops for 5 minutes, then turn over, and broil for another 5 minutes. Brush the tops with the mustard glaze, and cook for 1 minute. Turn the chops over, brush again, and broil for an additional minute, or until cooked to your desired degree of doneness. Remove pork chops to serving plates and top with additional glaze, if desired.

BAKED PORK CHOPS WITH APPLES & SPICED MAPLE SAUCE

Steps:

• Mix all ingredients in spice rub together and sprinkle over chops top and bottom.
• Preheat oven to 350 degrees Fahrenheit.
• Spray an oven proof, non-stick skillet with lid with cooking spray.
• Brown chops 3 minutes per side on medium high heat, uncovered. Remove from skillet and set aside.
• Add apples and onions to skillet and cook for 2 to 3 minutes or until they start to brown.
• Place chops over apple/onion mixture.
• Pour in chicken broth, cover and cook about 20 minutes. The pork chops should reach 150 degrees Fahrenheit.
• Take the chops out of the oven and let stand for 10 minutes to completely cook the chops and not dry them out.
• After taking chops out of oven combine spiced maple sauce ingredients in a small sauce pan.
• Bring to a boil, stirring constantly, until mixture reduces to desired consistency. We like ours thin, so we only cooked about two minutes.
• Pour sauce over chops and apples. Enjoy.

SPICY MAPLE GLAZED PORK CHOPS WITH APPLE GINGER CHUTNEY

Steps:

• Combine the stock, apple juice, sugar and peppercorns in a medium saucepan over high heat and reduce to 3 cups. Season to taste with salt and strain through a fine strainer.Mix all ingredients until well combined.
• Preheat oven to 400 degrees F. In a small bowl, combine the chile powders and garlic.
• Season the pork loin to taste with salt and pepper and rub all surfaces with the chile mixture. In a large roasting pan, roast the loin until medium rare, about 40 minutes.
• When cool enough to handle, cut between the bones into 8 chops. In a heavy ridged grill pan, sear the chops 3 minutes on each side until grill marked. Place on a serving platter and brush with maple glaze. Serve with sauce and chutney on the side.
• In a large saucepan over medium heat, melt the butter and saute the onion and jalapeno until the onion is translucent.
• Add the ginger, orange zest, orange juice, vinegar, brown sugar and honey and cook until the sauce is reduced by half and has a glazed appearance. Reduce the heat to low, add two thirds of the apple slices, and cook until the fruit is just tender.
• Turn off the heat and gently fold in the remaining apples and the orange segments. Pour the chutney into a bowl and allow to cool to room temperature.
• Mix in the cilantro, red bell pepper and salt and pepper to taste.

SPICED PORK CHOPS

Steps:

• In a large resealable plastic bag, combine the first 10 ingredients. Add pork chops, a few at a time; seal bag and toss to coat. , In a large skillet, brown chops in oil on both sides. Place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the ketchup, water and brown sugar; pour over chops. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.

SPICE RUBBED PORK CHOPS WITH HORSERADISH MAPLE GLAZE AND MAPLE GLAZED GRILLED SWEET POTATOES

Steps:

• Combine all ingredients in a medium bowl.;
• Combine all ingredients in a small bowl.;
• Preheat grill to medium-high. Reserve 1/2 cup of the Maple-Horseradish Glaze and set aside. Brush pork chops on both sides with olive oil and season with salt. Rub 1 tablespoon of the rub onto 1 side of each pork chop. Grill, rub-side down until golden brown, about 4 to 5 minutes. Brush each chop with some of the Maple-Horseradish glaze and turn over. Continue grilling for 3 to 4 minutes for medium doneness, brushing with some of the glaze. Remove the chops to a platter and brush with the reserved glaze.
• 2 sweet potatoes, cooked 3/4 of the way Spicy Maple Glaze
• Slice the potatoes, crosswise, into 1-inch thick slices. Brush with maple glaze and grill for 2 to 3 minutes per side.