Maple Glazed Pork Chops Recipe

These sweet maple glazed pork chops are served with a delicious side of savory beans, vegetables, and sausage. This recipe has the perfect combination of flavors with the sweet pork chops and the savory beans.

Pork is incredibly delicious, and if you love it as much as I do, then check out my Pan-Fried Pork Chops or Roasted Pork Loin.

Maple Glazed Pork Chops

Maple glazed pork chops is a dish I created consisting of thick-cut pork chops that are marinated in a sweet vinegar marinade and then pan-roasted until golden brown. They can be eaten as is or with a favorite side dish. I made them with a simple mixture of sausage, beans, and vegetables to give a fun take on pork and beans.

You can get creative with the marinade in this recipe and use herbs you like more, such as rosemary. In addition, more ingredients can be added to the beans to customize them to your liking. Regardless, it’s very easy to make a weeknight or weekend meal for family and friends.

Ingredients and Substitutions

• Syrup – Any grade of real maple syrup will work in this recipe.
• Vinegar – I prefer to use apple cider vinegar. However, you can also use white distilled vinegar.
• Pork – Thick bone-in pork chops are best. I would ensure they are at least 1” thick so they do not dry out or overcook. These are more flavorful if you cut them close to the shoulder instead of the sirloin.  In addition, I also used loose pork sausages, such as bratwurst or Italian sausage, in the beans.
• Oil – You can use olive or avocado oil for these maple-glazed pork chops.
• Herbs – I used a combination of fresh sage and thyme. You can substitute 1 sage leaf for a 1/2 teaspoon of ground. Substitute the fresh thyme 1-to-1 for dry.
• Butter – I always use unsalted butter in my cooking and baking to control the sodium content.
• Onion – Use red, white, yellow, or sweet onions. In addition, you will need fresh garlic cloves.
• Beans – I like to use dry Great Northern Beans. You can also use dry cannellini beans. You can also use drained canned beans.
• Stock – I used chicken stock in this recipe. Substitute with vegetable stock, brodo, or water.
• Vegetables – Carrots and celery are used in the beans. You can add other root vegetables such as parsnips, turnips, rutabaga, or celeriac root.

How to Make Maple Glazed Pork Chops

Submerge the beans in cold water in a container and keep them overnight.

In a bowl, whisk together the maple syrup, vinegar, 2/3 cup olive oil, 1 tablespoon thyme leaves, sage leaves, salt, and pepper (2 teaspoons salt and 1 teaspoon of pepper) to a bowl and whisk to combine.

Add the pork chops and submerge in a bowl or transfer to a plastic bag and marinate overnight in the refrigerator or for 12 to 48 hours.

Add 1 tablespoon of olive oil to a large rondeau over medium-high heat, place in the sausage, and cook while frequently stirring until it is cooked throughout, which takes about 6 to 8 minutes. Remove the pork, add the onions, and cook while frequently stirring in the rendered pork sausage fat for 5 minutes. Reduce the heat to a low medium and cook for 10 minutes until it becomes golden brown and tender. Stir in the garlic and cook until fragrant, which takes about 30 to 45 seconds. Add in the beans and chicken stock, bring it to a boil, and then cover and cook over medium-low heat for 45 to 60 minutes or until the beans are tender.

Finish with celery, carrots, herbs, salt, and pepper, and cook over low heat for 10 minutes or until the vegetables are tender. Keep warm.

To cook the pork, pour 2 tablespoons of olive oil into a large cast-iron skillet over medium-high heat. Once it begins to smoke lightly, add the pork chops and cook for 4 to 5 minutes. They should be well-browned. If they’re not, consider moving each one around the pan slightly to help brown any needed areas. Flip the pork over and turn the heat to medium-low, closer to the lower side. Add in the butter, baste the pork using a large spoon, and continue until each chop reads 135° internally. This takes about 8-10 minutes total.

Set the pork on a rack over a sheet tray and rest for 5 to 7 minutes before serving over a bed of cooked beans.

Make-Ahead and Storage

Make-Ahead: These are meant to be eaten as soon as they’re done resting.

How to Store: It will last about 4 days covered in plastic and stored in the refrigerator. It will definitely freeze covered in plastic for up to 3 months. Thaw them in the refrigerator for 1 day before reheating.

How to Reheat: Add the pork chops and beans to a skillet, cover with foil, and bake in the oven at 350° for 8-10 minutes or until hot.

Chef Notes + Tips

• You will lose some moisture and tenderness in the pork chops when reheating.
• If you are in a hurry, you can cover the dry beans with boiling water and let them sit for 1 hour before using them. 
• A half cup of dried black beans is equal to 1 15-ounce can.
• The biggest reason pork chops are tough is due to overcooking.
• There will be some beans left over. If you find it too much, then try using it as a base in my Zuppa Toscana recipe.

More Pork Recipes

• Smoked Pork Shoulder
• Pork Chops with Apple
• Pozole
• Grilled Pork Chops
• Pork Milanese

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Maple Glazed Pork Chops Recipe

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5 from 18 votes

These sweet maple glazed pork chops are served with a delicious side of savory beans, vegetables, and sausage.

Servings: 4

Prep Time: 25 minutes minutes

Cook Time: 40 minutes minutes

Marinating Time: 1 hour hour

Total Time: 1 hour hour 5 minutes minutes

Ingredients 

US CustomaryMetric

For the Pork:

• 1/2 cup maple syrup
• 1/3 cup apple cider vinegar
• 2/3 cup olive oil + 2 tablespoons olive oil
• 1 tablespoon of fresh thyme leaves + 4 sprigs
• 6-8 fresh sage leaves
• 3 10- ounce bone-in pork chops
• 3 tablespoons butter
• sea salt and fresh cracked pepper to taste

For the Beans:

• 8 ounces great northern beans
• 1 tablespoon olive oil
• 1 pound loose pork sausage
• 1 peeled small diced yellow onion
• 2 finely minced cloves of garlic
• 4 cups chicken stock
• 3 small diced stalks of celery
• 3 peeled and small diced carrots
• 1 tablespoon each fresh thyme leaves and chopped fresh sage
• sea salt and fresh cracked pepper to taste

Instructions

• Submerge the beans in cold water in a container and keep them overnight.
• In a bowl, whisk together the maple syrup, vinegar, 2/3 cup olive oil, 1 tablespoon thyme leaves, sage leaves, salt, and pepper (2 teaspoons salt and 1 teaspoon of pepper) to a bowl and whisk to combine.
• Add the pork chops and submerge in a bowl or transfer to a plastic bag and marinate overnight in the refrigerator or for 12 to 48 hours.
• Add 1 tablespoon of olive oil to a large rondeau over medium-high heat, place in the sausage, and cook while frequently stirring until it is cooked throughout, which takes about 6 to 8 minutes.
• Remove the pork sausage, add the onions, and cook while frequently stirring in the rendered pork sausage fat for 5 minutes.
• Reduce the heat to low medium and cook for 10 minutes or until it becomes golden brown and tender.
• Stir in the garlic and cook until fragrant, which takes about 30 to 45 seconds.
• Add in the beans and chicken stock, bring it to a boil, and then cover and cook over medium-low heat for 45 to 60 minutes or until the beans are tender.
• Finish with cooked sausage, celery, carrots, herbs, salt, and pepper, and cook over low heat for 10 minutes or until the vegetables are tender. Keep warm.
• To cook the pork, pour 2 tablespoons of olive oil into a large cast-iron skillet over medium-high heat.
• Once it begins to smoke lightly, add the pork chops and cook for 4 to 5 minutes. They should be well-browned. If they’re not, consider moving each one around the pan slightly to help brown any needed areas.
• Flip the pork over and turn the heat to medium-low, closer to the lower side. Add in the butter and baste the pork using a large spoon and continue to do so until each chop reads 135° internally. This takes about 8-10 minutes total.
• Set the pork on a rack over a sheet tray and rest for 5 to 7 minutes before serving over a bed of cooked beans.

Notes

Make-Ahead: These are meant to be eaten as soon as they’re done resting.

How to Store: It will last about 4 days covered in plastic and stored in the refrigerator. It will definitely freeze covered in plastic for up to 3 months. Thaw them in the refrigerator for 1 day before reheating.

How to Reheat: Add the pork chops and beans to a skillet, cover with foil, and bake in the oven at 350° for 8-10 minutes or until hot.

You will lose some moisture and tenderness in the pork chops when reheating.

If you are in a hurry, you can cover the dry beans with boiling water and let them sit for 1 hour before using them. 

A half cup of dried black beans is equal to 1 15-ounce can.

The biggest reason pork chops are tough is due to overcooking.

There will be some beans left over. If you find that it is too much, then try using it as a base in my Zuppa Toscana recipe.

Nutrition

Calories: 1092kcalCarbohydrates: 43gProtein: 62gFat: 73gSaturated Fat: 23gPolyunsaturated Fat: 9gMonounsaturated Fat: 35gTrans Fat: 1gCholesterol: 221mgSodium: 1281mgPotassium: 1653mgFiber: 7gSugar: 20gVitamin A: 8309IUVitamin C: 14mgCalcium: 163mgIron: 5mg

Course: dinner, Main

Cuisine: American

Author: Chef Billy Parisi