Maple Pork and Apples
Elevate your weeknight dinner with this irresistible Maple Pork and Apples recipe, a perfect harmony of savory and sweet flavors that celebrates the cozy essence of fall. Tender, bone-in pork chops are pan-seared to golden perfection, then paired with caramelized apples and a luscious maple glaze infused with hints of cinnamon and fresh rosemary. The secret lies in the balance of pure maple syrup, apple cider vinegar, and rich chicken broth, creating a flavorful sauce that's both comforting and elegant. With its quick 35-minute prep and cook time, this dish is as convenient as it is impressive. Serve it alongside buttery mashed potatoes or roasted vegetables for a dinner that’s sure to be a crowd-pleaser. Perfect for autumn evenings, family gatherings, or anytime you crave a restaurant-quality meal at home!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 pieces apples (such as Honeycrisp or Fuji), cored and sliced
- 0.5 cup low-sodium chicken broth
- 2 tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar
- 2 pieces fresh rosemary sprigs
Instructions
Season the pork chops on both sides with salt, pepper, and cinnamon. Lightly dredge them in the all-purpose flour, shaking off any excess.
In a large skillet over medium heat, melt the butter with the olive oil. Once the mixture is hot, add the pork chops and cook for 4-5 minutes per side, until golden brown and just cooked through. Remove the pork chops from the skillet and set them aside on a plate.
In the same skillet, add the sliced apples. Cook for 4-5 minutes, stirring occasionally, until the apples are softened and caramelized.
Pour in the chicken broth, maple syrup, and apple cider vinegar. Stir to combine and bring the mixture to a simmer.
Add the fresh rosemary sprigs to the skillet and return the pork chops to the pan. Spoon some of the sauce over the pork chops.
Cook for an additional 5-7 minutes, letting the flavors meld and ensuring the pork chops are heated through.
Remove the rosemary sprigs and discard them. Serve the pork chops warm, topped with the caramelized apples and drizzled with the maple glaze from the skillet.
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 575 mg | 25% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 13.6 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 465 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
