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Ginger Maple Glazed Pork Chops with Apples

Course: Main Course
Cuisine: Maple Gastrique

Ingredients

  • 1/3 cup PURE Infused Maple Syrup – Gastrique: Maple Syrup, Ginger & Apple Cider Vinegar
  • 4 1 inch thick center cut pork chops (bone-in)
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 small clove garlic – finely chopped
  • 3 small apples – peeled, cored, and sliced into eighths
  • 2 tbsp apple cider
  • 1/3 cup Pure Infused Gastrique
  • Optional: Add 2 tablespoons chopped parsley, if desired

Instructions

  • Pat both sides of the pork chops dry with paper towel and sprinkle with salt. Heat olive oil in a 10 inch skillet over high heat until shimmering.  Add pork chops; cook, turning once, 2-3 minutes on each side or until pork is browned. Remove pork chops from pan; keep warm.
  • Reduce heat to medium; add the butter and the garlic, and cook, stirring constantly for about a minute.  Add the apples continue cooking 2-3 minutes or until apples just begin to soften.  Add cider and cook for another 2-3 minutes.
  • Reduce heat to low; return pork chops to pan. And cover, cook for 6-8 minutes or until pork reaches an internal temperature of 71°C.  Remove pork chops from pan, place on serving platter, and keep warm.
  • Add PURE Infused Maple Gastrique to pan. Increase heat to medium-high, and cook, stirring occasionally,  4-5 minutes or until sauce thickens slightly.