Vermont Maple Syrup Pork Chops
Vermont Maple Syrup Pork Chops could be just the gluten free and dairy free recipe you've been looking for. For $2.18 per serving, you get a main course that serves 4. One portion of this dish contains roughly 29g of protein, 16g of fat, and a total of 337 calories. Head to the store and pick up pepper, extra virgin olive oil, flour to thicken the gravy, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes.
Instructions
Brown the pork chops: Preheat the oven to 400°F.
Sprinkle both sides of the pork chops with a little salt.
Heat the butter or oil in a large sauté pan on medium high heat. Pat dry the chops with paper towels and place in sauté pan. Cook (without moving) enough to brown well, then flip over and brown the other side.
Remove the chops from the pan and place into a high-sided baking dish or roasting pan. (If your pork chops are very thin and have cooked through at this point, skip the oven step and tent them loosely with aluminum foil while making the sauce.)
Add the minced onion to the sauté pan in which you browned the pork, and sauté for 2-3 minutes, until the onion begins to brown.
Add the vinegar, chili powder, pepper, maple syrup, water, and Worcestershire sauce to the pan and bring to a boil.
Pour the sauce over the pork chops in the baking dish. Lower the heat to 350°F and bake uncovered for 10-15 minutes for thick (1-inch thick) chops, 5-10 minutes for thin (1/2-inch thick) chops, or until the interior temperature of the pork reaches 145°F.
Brown sliced onions (optional): In the same sauté pan that you used to make the sauce, add a little oil and heat to medium high. Cook the sliced onions in the pan, allowing the onions to pick up any sauce remaining in the pan. Cook until lightly browned, while the pork chops are baking.
Thicken gravy with flour:
Place the pork chops on a serving platter and loosely tent with foil.
Pour the sauce into the saucepan you seared the chops in and whisk in 1 tablespoon flour to thicken the gravy. Salt to taste, and serve the gravy over the chops and (optional) onions.
Recommended wine: Chardonnay, Pinot Noir, Riesling
Chardonnay, Pinot Noir, and Riesling are my top picks for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.
![Lapis Luna Chardonnay]()
Lapis Luna Chardonnay
Orange zest, ripe pineapple, toast, and vanilla on the nose. Full-bodied, fresh and lively, with lush white peach and ripe apple flavors leading to a savory buttered finish.