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Ginger Maple Glazed Pork Chops with Apples

Course: Main Course
Cuisine: Maple Gastrique


  • 4 1" 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 Gastrique PURE Infused Maple Syrup
  • 2 tbsp chopped parsley, if desired


  • Pat both sides of the pork chops dry with a paper towel and sprinkle with salt. Heat olive oil in a 10-inch skillet over high heat until simmering. Add pork chops; cook, turning once, 2-3 minutes on each side or until pork is browned. Remove pork chops from the 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 the 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 the pan, place on a serving platter, and keep warm.
  • Add Gastrique PURE Infused Maple Syrup to the pan. Increase heat to medium-high, and cook, stirring occasionally, 4-5 minutes or until sauce thickens slightly.
  • To serve, cover the pork chops with the Gastrique sauce and apples. Enjoy!