Savory Maple-Glazed Pork Chops with Apple Medley
Indulge in the heartwarming flavors of autumn with this Savory Maple-Glazed Pork Chops with Apple Medley. Juicy boneless pork chops are seasoned to perfection, then seared for a rich golden crust. Layered with tart Granny Smith apples and drizzled with a sweet maple glaze, this dish captures the essence of fall in every bite. Cooked to tender perfection in a savory sauce and accompanied by wholesome golden raisins, it is a delightful feast for the senses. Pair this dish with buttered brown rice, steamed broccoli, and freshly baked rolls for a complete and satisfying meal that will warm your heart and home. Perfect for family gatherings or any special occasion!
6
Servings
377
Calories
11
Ingredients
Ingredients
boneless pork chops
6 (Seasoned with salt and sage)
salt
1 1/2 teaspoons (For seasoning)
dried sage
1 1/2 teaspoons (Crumbled)
vegetable oil
1 tablespoon (For browning the pork chops)
Granny Smith apples
3 (Peeled, cored, and sliced 1/4 inch thick)
maple syrup
3 tablespoons (For drizzling)
all-purpose flour
3 tablespoons (For thickening the sauce)
chicken broth
2 cups (For the sauce)
vinegar
1 tablespoon (For added tang)
salt
1/2 teaspoon (For seasoning the sauce)
golden raisins
1/3 cup (Added to the sauce)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a small bowl, combine 1 1/2 teaspoons of salt and 1 1/2 teaspoons of crumbled dried sage. Season both sides of the pork chops evenly with this mixture.
3
In a large skillet over medium heat, add 1 tablespoon of vegetable oil. Once hot, add the seasoned pork chops to the pan. Sear the chops for about 3-4 minutes on each side until they develop a beautiful golden crust. Transfer the browned chops to a shallow baking dish and set aside while keeping the pan drippings in the skillet.
4
Peel, core, and thinly slice the Granny Smith apples (or your preferred tart variety). Layer the apple slices evenly over the pork chops in the baking dish. Drizzle 3 tablespoons of maple syrup over the apples.
5
In the same skillet with the reserved pan drippings, sprinkle 3 tablespoons of all-purpose flour and cook over medium heat, stirring occasionally, until the flour turns a light golden brown, about 2-3 minutes.
6
Slowly whisk in 2 cups of chicken broth, stirring continuously until the mixture is smooth. Bring to a gentle boil, then stir in 1 tablespoon of vinegar, 1/2 teaspoon of salt, and 1/3 cup of golden raisins.
7
Once the sauce is well combined, pour it evenly over the pork chops and apples in the baking dish. Cover the dish tightly with aluminum foil and bake in the preheated oven for 50 to 60 minutes, or until the pork chops are fully cooked and the apples are tender.
8
Remove from the oven and let it rest for a few minutes before serving. Enjoy this delightful fall dish with your choice of sides.
Nutrition Information
14g
Fat
36g
Carbs
24g
Protein
2g
Fiber
12g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in Savory Maple-Glazed Pork Chops?
The primary protein is six boneless pork chops.
What type of apples are recommended for the medley?
The recipe recommends using three Granny Smith apples, or any preferred tart variety.
How long should the pork chops be baked in the oven?
The pork chops should be baked for 50 to 60 minutes at 350°F (175°C).
What seasoning is used to flavor the pork chops initially?
The chops are seasoned with a mixture of 1 1/2 teaspoons of salt and 1 1/2 teaspoons of crumbled dried sage.
What is the nutritional calorie count per serving?
Each serving contains approximately 377 calories.
How do you prepare the apples for this dish?
The apples should be peeled, cored, and thinly sliced to about 1/4 inch thick.
Should the pork chops be seared before baking?
Yes, sear the chops in a skillet with vegetable oil for 3-4 minutes on each side until golden brown.
What ingredients are used to make the sauce?
The sauce is made from pan drippings, all-purpose flour, chicken broth, vinegar, salt, and golden raisins.
How many servings does this recipe yield?
This recipe yields 6 servings.
What type of syrup is used for the glaze?
The glaze uses 3 tablespoons of maple syrup.
Are there raisins in this recipe?
Yes, 1/3 cup of golden raisins are stirred into the sauce.
What side dishes are suggested to accompany this meal?
It is suggested to serve this with buttered brown rice, steamed broccoli, and freshly baked rolls.
How much fat is in one serving of this dish?
Each serving contains 14g of fat.
What is the carbohydrate content per serving?
There are 36g of carbohydrates per serving.
How much protein is provided per serving?
Each serving provides 24g of protein.
Do I need to cover the baking dish?
Yes, cover the baking dish tightly with aluminum foil before putting it in the oven.
Is there fiber in this recipe?
Yes, there is 2g of fiber per serving.
What is the amount of sugar in this dish?
There are 12g of sugar per serving.
What role does the vinegar play in the recipe?
The vinegar adds a touch of tang to the savory sauce.
Can I use bone-in chops instead?
The recipe specifies boneless chops, but bone-in can be used if you adjust the cooking time accordingly.
How much flour is needed for the sauce?
You will need 3 tablespoons of all-purpose flour to thicken the sauce.
What is the total number of ingredients used?
The recipe uses a total of 11 distinct ingredients.
How do you make the light golden brown roux for the sauce?
Cook the flour in the reserved pan drippings over medium heat for 2-3 minutes, stirring occasionally.
Is this a seasonal dish?
Yes, it is designed to capture the essence of fall using autumn flavors like apple, sage, and maple.
What is the recommended oven temperature?
The recommended temperature is 350 degrees Fahrenheit.
How should the sauce be added to the dish?
The sauce should be poured evenly over the pork chops and apples in the baking dish before baking.
Does the recipe require letting the meat rest?
Yes, let the dish rest for a few minutes after removing it from the oven before serving.
What liquid is used to build the sauce base?
Two cups of chicken broth are whisked into the flour and drippings to create the sauce.
Is the sage used fresh or dried?
The recipe calls for crumbled dried sage.
What kind of oil is used for browning?
One tablespoon of vegetable oil is used for searing the pork chops.