Reviewed: Nov. 14, 2009

This was an interesting blend of flavors. The picture looks much better than how these pork chops looked when I made them. They were very good. I think next time I will either cut the amount of brown sugar or the maple syrup in half because of the sweetness. These were just a little too sweet for my family.

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Ladybug

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Reviewed: Nov. 13, 2009

Very good recipe, hubby really loved it. The glaze was delicious. The only changes I made were using only half the butter to fry the pork chops and using only about 1 tbs of brown sugar on top (gotta cut those calories somehow!). I'm sure they would have tasted even better had I left the recipe alone. I will be making these again.

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Sugar8184

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2009

OMG! these are the best pork chops I have vere had/made. The only thing I did different was I cooked them in my Nuwave pro oven. They came out great!! Thanks!

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k1atrina

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Reviewed: Nov. 6, 2009

I cooked the pork as directed, but for the sauce, I deglazed the pan after searing the pork with about 1/2 cup of homemade honeysuckle wine, then added 1/2 or so of the vinegar and maple syrup and let it get happy together for 10 min or so, then added an apple I peeled, cored, and diced and let all that reduce for another 10 min or so in place of using the cornstarch and water to thicken. The apples ended up absorbing a lot of the acid in the sauce, so we were left with a delicious maple glaze for the chops with tangy pieces of apple...it was absolutely delicious, even my 5 year old ate his entire pork chop!

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barefootgardener

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Reviewed: Oct. 28, 2009

I made this tonight for the first time. I doubled the recipe since we were having company. Everyone enjoyed it. I will make this again.

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NMBELLO

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Reviewed: Aug. 29, 2009

Three stars at best. Made two chops for my fiance and I this weekend. While I thought the concept sounded great (and yummy!), the end result didn't live up to my expectations. For all of the effort involved (i.e. browning/baking/broiling the chops, making the sauce), the finished product was mediocre at best. I'd much rather stick with Caramel Apple Pork Chops (Karena). The two are basically the same, except that Karena's recipe also calls for apples and pecans (to mimic a caramel apple). I guess this wasn't a total waste... my fiance didn't complain too much (and he rarely likes sweet pork dishes). The sauce is not that great (i.e. didn't "add" to the flavor - not worth making IMHO). The chops themselves are OK (I like the brown sugar glaze) though. Served with cinnamon applesauce and au gratin potatoes (from the jar/box... I'm lazy!) as Cheryl suggested. The sides complemented our pork perfectly. All in all, an "OK" dinner, but nothing to write home about. I'm sorry to say, this won't be a repeat with us (which is a bummer since I had planned on making this again in the fall). Thanks for sharing anyways, Cheryl :)

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Aug. 11, 2009

Okay, so the ingredients are all there. I just changed up the way it cooked. I mixed the apple cider vinegar and maple syrup together and poured it over the pork chops and let it marinade all day. When it was time to cook the chops, I took a couple Granny Smith apples that had to be used, peeled and sliced them up and sauteed them with the butter and wisked a little cornstarch into the "sauce" while the apples were browning. I poured the sauce over the apples, adding the brown sugar, then poured the whole mess over the chops. Very good outcome. My husband was WAY bent over there not being any extra. Next time, I'll double it! NOTE: Be sure to use real maple syrup. It makes all the difference.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jul. 9, 2009

This sauce is fantastic! I added mustard, onion powder, and garlic powder to left over sauce and used it on ribs the next night! Really good stuff!

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Rosy

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: May 29, 2009

These were pretty good! A nice change to pork chops. 2/3 cup brown sugar seemed like too much so I just used enough to cover both sides. I got a little worried when I smelled the syrup and vinegar simmering on the stove but the sauce turned out nicely. I chopped up some red apple and gave the option to add it on top of the pork chop just to pretty it up. Would make again!

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marie.m

Cooking Level: Intermediate

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Reviewed: May 14, 2009

I used four thin pork loin chops, so I ended up halving the flour to coat the chops, but went ahead and made the full amount of the drizzle. I also didn't have any cornstarch, so I used 2 TB of flour in the water. Because the chops I had were thin, I first browned them in the skillet, which cooked them through and set them aside. In the same skillet, I made the sauce, but ended up only using about a tablespoon of the flour/water mixture - otherwise, I was worried that the the sauce would end up too thick or too lumpy. After cooking the sauce, I put the chops back in to heat them up a bit and coat them in the sauce. The chops came out OK, but the only thing that made them tasty was the sweetness of the sauce. Not sure if having thicker chops in the oven works better somehow, but this method was alright.

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DVDIVA

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Reviewed: Apr. 15, 2009

Very simple and tasty dish. I do not add the cornstarch....I dont keep any in the house. Tasty I make about every other week or so!

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~Kristi~

Home Town: Queensbury, New York, USA

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Reviewed: Mar. 11, 2009

Oh my gosh... Just got done making this but instead of porkchops I used bonless skinless chicken breasts and it is wonderful... Next time I will double the sauce... But perfect.. Thanks so much for a great recipe...

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PEEKABOOROSE

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Reviewed: Feb. 24, 2009

OMG! My family will not ease pork chops because they feel they are always too dry and lack taste. This recipe is spectacular. Not only do they taste amazing, they are juicy! The only change I made to this recipe is that i used homemade red wine vinegar which my husband makes for me rather than the cider vinegar. You will not be disappointed!

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italski2

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Feb. 14, 2009

My husband was a fan, but I found the sauce to be too thick like rubber cement. It wasn't maple enough for me either. It wasn't bad but I would have given it a three star rating if my husband handn't like is much better than me.

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Sara

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Reviewed: Feb. 6, 2009

The maple glaze is really tasty. I added a bit more maple syrup than called for after tasting. There was a bit too much of a vinegar bite. I added a couple swirls more to the pot, tasted, and .... YUMMY. I already had some chops in the pan, and I remembered this recipe from the newsletter. So, I made glaze, and IT IS YUMMY. yeah I know, really technical descriptions. :) I rated it 4 stars only because I didn't cook the chops with the brown sugar. But really, pork chops and brown sugar? How can you go wrong :) Thanks for the recipe

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mrkrrtft

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Reviewed: Feb. 6, 2009

This was a simple dish to make, and the pork chops were so tender you could have eat them with a spoon. My wife, child, and I loved them. My wife described the glaze as a maple sweet and sour sauce. This will definately become a favorite.

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Michael

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2009

This was a great recipe. ! I changed it just a little. I coated the pork chops on both sides lightly with mayo. Then I dredged them in Italian bread crumbs. I skipped the frying and coated a pyrex dish with pam and baked them @375. Easy clean up ! This is a winner !

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Angela

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Reviewed: Jan. 19, 2009

we really enjoyed these. easy to make--the meat stayed juicy which is sometimes difficult with a boneless pork loin chop--and the sauce was tangy and sweet (but not too sweet). a nice twist on pork chops.

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Erik1216

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Reviewed: Jan. 18, 2009

My husband and I really enjoyed this recipe. I was able to make it with ingredients I had on hand, and like another reviewer mentioned, I was only familar with crusty, dry pork chops from my childhood, so this recipe gave me new hope for pork chops!! I used balsamic vinegar instead of cidar vinegar, and I felt that the glaze in conjunction with the brown sugar coating was going to be way too sweet, so to give this recipe some dimension, I coated each chop with a teaspoon of dijon mustard and then sprinkled on the brown sugar - only used a few tablespoons of the brown sugar, not the whole 2/3 cup. Also, watch the glaze, it did not need to boil for two minutes after adding the cornstarch mix, mine was the perfect consistancy just after it boiled.

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MimiAlea

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2009

Wow! This maple glaze is the perfect balance of tangy and sweet. Next time, I would probaly leave off the brown sugar under the broiler because it was a bit too sweet for our tastes. The cooking time in the oven was perfect too.

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