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
- 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.
- 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.
- 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.
- 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