Thursday, October 29, 2009

Spicy Maple Balsamic Glazed Pork Chops

Spicy Maple Balsamic Glazed Pork Chops

Spicy Maple Balsamic Glazed Pork Chops

The inspiration from this came from repeatedly seeing maple-glazed-something-or-another all over the place here lately! Well, I guess it is that time of year.  I ended up serving these chops with Shortcut Red Beans and Rice as a side, since I already had the chops thawed out when I decided I also had a taste for red beans. Yep, that's how I roll when I cook!

This is a wonderful glaze with just a bite of Cajun spice to kick things up just a bit. Be sure to spoon some of that delicious sauce over each pork chop before you serve them - you won't want to miss that. And remember, chops cook pretty quick, so keep an eye on 'em. Nothin' worse than a chewy, tough pork chop.

I'm pretty sure that this sauce would be excellent on baked chicken. I'll be tryin' that soon enough!

For more of my favorite pork recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Recipe: Spicy Maple Balsamic Glazed Pork Chops

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 10 min | Yield: About 4 to 6 servings

For the Glaze:
  • 1/4 cup chicken broth
  • 1/2 cup real maple syrup
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Cajun or Creole seasoning (like Slap Ya Mama), or to taste
For the Pork Chops:

Bring mixture to a boil; reduce to just slightly over medium and cook until slightly thickened and reduced to about half; set aside.

Heat olive oil in large skillet over medium high heat. Season one side of chops with seasoning salt and chili pepper. Place chops into skillet with seasoned side down and season the top. Sear, turn and brush with the balsamic maple reduction. Continue brushing and turning until chops are cooked through. Time will depend on the thickness of the chops. Pork chops cook fairly fast, so take care not to overcook them! Spoon remaining sauce over chops before serving.


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Posted by on October 29, 2009

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  1. I love love this combination on pork and paired with your red bean dish, what an EXCELLENT dinner.

  2. I'm trying this one this weekend! Looks Soooo good!

  3. Oh you did it again! I made pork chops last night. Would have tried these instead :( They look great Mary.

  4. Must be so yum with this great combination of the maple basamic and pork chops

  5. Thanks, I'm trying this tonight. I took my porkchops out before I left for work this morning so they should be good and thawed and ready to get all spiced up!

  6. My wife will love this... the sugar in the syrup will color wonderfully... very pretty

  7. Great recipe. But I'm still laughing at the Slap Ya Mama seasoning. Never heard of it and I love it already!

  8. Yum. The maple basamic sounds very good:)

  9. This looks GREAT! I can't wait to try it.

  10. We seem to have much the same taste in foods and cookbooks. I'm glad to have discovered your blog and will be back frequently. We're next-state neighbors. Fortunately for you, you got the Gulf:) We just get to visit, but that's okay, too. Thanks for sharing your great recipes and ideas.

  11. I cannot wait to try this. Looking at the picture makes me salivate, seriously.

    I gave you a blog award on my site, cause I just adore your blog!

  12. I don't think I ever saw a better picture of pork chops. Looks AWESOME!

    Thank you for sharing in my SITS Day last week!!!!!!!!!!!!

  13. pinned this a while back and found it again recently. tried it last week. this is hands down my favorite pork chops recipe! it's almost upsetting that i've tried a few other recipes since first pinning this one and then forgetting about it, but better late than never. i can't imagine not cooking them this way from now on. i followed everything to a T and was rewarded with amazing glazed chops, and a happy boyfriend!

    1. I'm so happy that you tried it & thank you so much for stopping back by to let me know!


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