Maple-Glazed Pork Chops

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Servings: 6
Prep Time: 10 min
Cook Time: 20 min
Difficulty: Easy

Ingredients Add to grocery list

4 teaspoons ancho chili powder
1 teaspoon kosher salt
6 (10-ounce) center cut bone-in pork chops, about 1-inch thick
2 tablespoons olive oil, divided
3 tablespoons balsamic vinegar
1/2 cup butter maple syrup
1/2 cup chicken stock
Pecans, toasted and chopped, optional garnish





In a small bowl, combine the chili powder and salt and sprinkle evenly over both sides of the pork chops.

In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the pork chops and cook until browned, about 2 minutes per side. Reduce the heat to medium, and cook until desired doneness, about for 4 to 6 minutes.

In a small skillet, over medium-high heat, add the balsamic vinegar and cook until reduced by half. Stir in the maple syrup and chicken stock. Cook over medium heat until thick and syrupy, about 5 minutes.

Transfer to a serving platter and serve with the maple syrup. Garnish with toasted pecans, if desired.

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Reader Comments:


Have made multiple times and love it!

By BarbaraBennett on March 15, 2013


My family and I love Paula's recipes. It's a little down home cooken that me and my kid's can do and enjoy. Plus my daughter loves to have something that is easy for her to cook when its been a long day for me. It makes my day when she is smiling because she made something that we all like. Thanks Paula your great and we love what you do!

By laconfer34 on October 19, 2011


what if you dont have anchio chili powder but have regular chili powder for maple glazed pork chops

By debbie johnson on March 27, 2011


By Anonymous on March 20, 2011


This is the best recipe that I have had in a long time! We like a little more spice, so I substituted a chipotle chile pepper in place of the ancho chili powder and it was fabulous!! I definantly had to vent the house while cooking, but it was worth it!!

By Anonymous on March 14, 2011


MMMM so good! I modified the recipe a little bit when I tried it tonight, I actually used a little extra balsamic and syrup, and substituted a good bit of honey mustard for the chicken stock. It created a great honey maple glaze, and the whole family loved it! We made some roasted potatoes as well, and put some pineapple rings on the side for good measure--this actually also turned out to be a very good weight watchers-friendly recipe. With some of the low-fat roasted potatoes, plus some rings of pineapple and two pork chops, your dinner comes out to be about 7-8 points on the new've done it again Paula!

By Anonymous on December 05, 2010


This dish was easy and may I say delicious! You did it again Paula....each bite must have a piece of pecan on it so yummy!

By Anonymous on July 22, 2010


Simple and very Yummy!

By Anonymous on July 13, 2010


Loved this!

By Anonymous on March 18, 2010


I love this recipe it is one of my favorites! It is great to be served over the mashed sweet potatoes!! i give this a 10

By jldenny on February 09, 2010


This is the easiest recipe I believe I have made in a long time that was just fantastic tasting. The pork chops alone are fantastic but with the topping its even better. Another plus about this recipe is that it smells great when cooking it!!!! I highly recommend this recipe to anyone!

By Anonymous on February 07, 2010


This was great!! Syrup can be a little tricky and sticky, but worth the taste

By Anonymous on December 01, 2009


Was amazing! All the flavors worked perfectly together. We made the chops with roasted potatoes and onions. The sauce was even great on them! We will be making this again!

By Anonymous on November 13, 2009


We saw this recipe being made one night on Paula's show. We were trying to decide what to do with our defrosted boneless chicken pieces...quickly. We used the recipe and it was wonderful, everyone loved it. And now tonight we are going to try it with the pork. Cheers to you, Paula!! And best dishes from my home!!!

By Anonymous on November 08, 2009


By Anonymous on November 04, 2009


My family loves this dish. They want to know where i got it from, and i won't tell them.

By Anonymous on November 04, 2009

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