This was a great recipe, although I did make a few alterations. I have been in the mood for pork chops lately, and we had some nice Vermont maple syrup in the fridge, so I tried out this recipe. After reading the comments about the lack of flavor, I decided to kick up the flavor of the marinade by browning the onions in the hot pan after the pork was seared, adding a few shakes of red pepper, paprika, and subbing out the white vinegar with apple cider vinegar. In order to make it a full meal, I cut about seven carrots up into slices, made sure they got coated with marinade, and baked them right along with the chops in the casserole dish. The 45 minutes made everything tender, juicy, and super flavorful! I might leave off the red pepper next time, although it was a nice kick of spice, just to taste the maple, but I'll definitely be making this again! Great suggestion.
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This was a great recipe, although I did make a few alterations. I have been in the mood for...