Restaurant-Style Pork Chops
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup maple syrup
- 1tablespoon balsamic vinegar
- 1tablespoon dark brown sugar
- ½teaspoon ground cinnamon
- ½cup pecans
- 4(1¼-inch thick) pork chops
- Kosher salt
- freshly ground black pepper
- Extra-virgin olive oil
- 2green apples, cored
- ¼cup finely chopped candied ginger
Nutritional analysis per serving (4 servings)
735 calories; 32 grams fat; 7 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 6 grams polyunsaturated fat; 69 grams carbohydrates; 4 grams dietary fiber; 59 grams sugars; 43 grams protein; 895 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat a broiler or light a charcoal grill.
- Step 2
In a small nonreactive bowl, whisk together the syrup, vinegar, sugar and cinnamon.
- Step 3
Place a small pan over medium heat, add the pecans and about 2 tablespoons of the maple-syrup sauce and cook for a few minutes, until the nuts are glazed and fragrant. Transfer the nuts to a plate and spread them out to cool. Transfer the cooled nuts to a cutting board, chop roughly and set aside.
- Step 4
Season the pork chops aggressively with salt and pepper, then drizzle with olive oil. When the broiler is hot, or the coals are covered with gray ash and you can hold your hand 5 inches above them for only 1 to 2 seconds, broil or grill the meat for approximately 7 minutes per side. Brush with some of the remaining maple glaze every 2 or 3 minutes, turning them frequently to prevent the sugar from burning.
- Step 5
When the chops are cooked, remove from the broiler or grill and let them rest for 5 minutes before serving. Meanwhile, slice the cored apples into thick rounds, drizzle with olive oil, season lightly with salt and pepper and place on the broiler pan or grill until tender when pierced with a fork. These, too, should be brushed with the maple glaze and turned frequently.
- Step 6
Serve chops with the apple slices, sprinkled with pecans and candied ginger.
Private Notes
Comments
The recipe was interesting and tempting. However, broiling the pork chops seven minutes per side is way too long. I broiled mine five minutes per side and they were still overdone. Three or four minutes per side would probably work well.
I cooked these in a pan on the stove for about a total of 10 minutes....much easier to baste. Sauce was great. Served with roasted broccoli with shallots and a pinch of red pepper, also the polenta. Really good.
My chops were only 5/8" thick so we grilled them about 3 1/2 min. on a side. (Very high heat.) They were juicy but not at all pink -- maybe even less next time. I halved the recipe but kept the apples at the same amount and would have liked even more. They were a very tasty accompaniment. Served with bulgar pilaf and bacon-braised kale.
Made it less the ginger with sautéed rapini on the side. Delicious!
I fried my chops in a cast iron skillet and didn’t cook as long. The extra time it took for the apples etc, was worth the trouble, my husband and daughter loved this. Served with a rice pilaf and salad. Great meal!
Browned these in a pan then put under the broiler 3 minutes per side (to160 degrees) and served with a potato "baked" in the microwave and applesauce. I also substituted monk fruit sugar for brown sugar for a lower glycemic index. Delicious! Will make on repeat for a quick winter meal.