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Maple-Glazed Pork Chops

Ready in 30 mins

Recipe by Graham 

Maple-Glazed Pork Chops - the ultimate in "sweet and sour". The sweetness of the syrup in no way overwhelms the flavour of the pork and the touch of chilli powder adds just a smidgeon of heat. Well worth a try, I promise!

Ancho Powder is ground ancho (pablano) peppers. It is a dark, smoky chilli with a deep rich flavour and mild to medium heat. This pepper is the most commonly used in authentic Mexican cooking and is a staple in red chilli and tamales.

Preparation Time

10 Minutes

Cooking Time

20 Minutes

Ingredients for Maple-Glazed Pork Chops

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 6:

4 teaspoons ancho chilli powder
1 teaspoon sea salt
6 bone-in pork chops, about ¾-inch (2 cm) thick
2 tablespoons olive oil
1 tablespoon balsamic vinegar
4 tablespoons maple syrup
3½ fl oz chicken stock

How to Cook Maple-Glazed Pork Chops

  1. Combine the chilli powder and salt in a small bowl, and sprinkle evenly over both sides of the pork chops. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook until browned, about 2 minutes per side. Reduce the heat to medium, and cook for a further 4 to 6 minutes, turning. Set aside but keep warm.
  2. Using the same skillet on medium-high heat, add the balsamic vinegar. Cook until reduced by half then stir in the maple syrup and chicken stock. Continue cooking over a medium heat until thick and syrupy, (about 5-6 minutes).
  3. Add the pork chops back to the pan and allow to simmer very gently for 1 minute turning so that they are coated on both sides. Transfer the chops to a serving platter and serve the remaining maple syrup in a separate bowl or dish.
GRAHAM'S HOT TIP:
Try to get you chops cut about ¾" (2 cm) thick. Also, if you are unable to get ancho chilli, use ordinary chilli powder but reduce the quantity slightly.