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Saucy Maple Apple Pork Chops

  • Author: Chew Out Loud
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 1x


These Saucy Maple Apple Pork Chops are amazingly tender, hugely flavorful, and the perfect autumn dinner. Easy enough for weeknights; delicious enough for weekends.


  • 4 center cut pork chops, at least 1-inch thick (boneless or bone-in)
  • 2 teaspoons chili powder
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 teaspoon kosher salt
  • 3 tablespoons apple cider vinegar
  • 1 apple (any variety,) peeled and thinly sliced
  • 1/2 cup regular strength chicken broth
  • 1/2 cup pure maple syrup
  • 2 tsp coarse ground mustard (with seeds)
  • 3 tablespoons olive oil, divided
  • Garnish with freshly chopped parsley, if desired


  1. Use paper towels to dry excess moisture from pork chops. In a small bowl, whisk together the chili powder, paprika, onion powder, and salt. Press seasoning evenly over both sides of the pork chops. Set aside.
  2. In a saucepan set over medium-high heat, add the apple cider vinegar and reduce it by half. Stir in apples, chicken broth, maple syrup, and mustard. Bring to a boil and continue boiling (uncovered) until reduced, 6 minutes. Turn heat off. Add 1/4 tsp table salt, or to taste. Keep warm.
  3. In a large skillet, heat the olive oil over medium-high heat. Add the pork chops and cook until browned, about 2 minutes per side (cook in 2 batches if needed; don’t crowd pan.) Reduce the heat to medium-low, with lid on but slightly ajar to allow steam to escape. Cook 2-3 more minutes or just until center is cooked; do not over cook.
  4. Transfer to a serving platter and serve with the maple apple sauce. Garnish with parsley, if desired.


This sauce is au-jus style; not a thick glaze. If you want a thick glaze, simply dissolve 1-2 TB cornstarch in 1-2 TB water in a small bowl. Once fully dissolved, add it to the boiling maple-apple sauce during the boiling step.

  • Category: dinner, main