Vermont Maple Syrup Pork Chops I Made It

Vermont Maple Syrup Pork Chops

pointsevenout 13 years ago

Recipe by Gkwillow: Vermont Maple Syrup Pork Chops
A great little recipe. Used my mock maple butter rum syrup. Mother was delighted.
Plated with Roasted Garlic Mashed Potatos
Sweated the onions first before searing the chops.

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pointsevenout 13 years ago said:

Was going to do a 2" cut chop but settled on 1 1/2". Now that's some tasty chops. Can cut it easily with a fork on a 45 minute bake time. Plated with Braised Potatoes And Garlic this time.
Come to papa Gkwillow. I want to kiss you fully on the lips while my breath still smells of maple and pork.

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gkwillow 13 years ago said:

Now that's a review that I've never had before on any of my other recipes!!! :)

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lilliancooks 13 years ago said:

Lol Points! I never heard you get so frisky about a recipe before! Those must of been some good chops! =D

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Good4U 10 years ago said:

We had these last night for dinner and they were absolutely scrumptious! I did almost everything according to spec except, I used bone in sirloin pork chops instead. I will be making this again and again! Posted my pic. Many thanks to GKwillow for posting this superb recipe:)

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Cosmicmother 10 years ago said:

Looks like a great recipe!! Yummers!

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pointsevenout 10 years ago said:

Glad you brought these back to the fore. My fridge is getting a little sparse. Time to make these again.

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mommyluvs2cook 10 years ago said:

I saved these, and must try them with these great reviews!! Yummy pic Joce :)
Lol at points and his comments on this page, and the one on the recipe about mother shouting in delight!!

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frankieanne 10 years ago said:

Wow, that does look good! And me with a couple of chops in the freezer! :-)

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pointsevenout 10 years ago said:

Tried a dry brine rub on an oinker loin this time. One tsp kosher salt; one tsp sugar, and a half tsp baking soda. Bought an 8" loin and made 4 steaks 2" thick. Rubbed the steaks with the dry brine rub and let them set open on a cooling rack in the fridge overnight. The salt is supposed to make the steaks juicer by being adsorbed into the meat. And the sugar and baking soda helps with the Maillard effect (which is browning).
Sauteed the onions with a little of the dry brine rub I had left over. Onions almost turned to mush before any browning took effect. Probably a little too much baking soda in the mix.
Seared the steaks 3 minutes per side and followed the recipe out.
After 30 minutes bake time the steaks were over 165F. So apparently the baking soda aids in cooking too! Steaks were still very moist and tender but I'll monitor the temp better next time.
Still liking the flavors of this recipe.

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lovebreezy 10 years ago said:

I so love when Pointsout the Science Guy appears--baking soda in a rub and actually knowing and explaining the effects.

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notyourmomma 9 years ago said:

Have to try this soon.

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Cosmicmother 9 years ago said:

This was really good!! My husband devoured it and declared he would drink the liquid from the pan!! I seasoned the pork with s&p and garlic powder before browning them. I think next time I might just braise them on the stove so I can easily watch the liquid and baste them. I have a heavy bottom pan with a lid so it would be just as good I think! I had pretty thick bone-in chops and it took 35 minutes to cook them in my glass casserole dish. We served them with garlic mashed potatoes and corn, and the extra sauce was so good poured over the chops and potatoes! I think they would taste great with a side of coleslaw and corn on the cob too :)

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Good4U 9 years ago said:

Shona, My husband adores this recipe too! I now make this on a regular basis. This is definitely a keeper recipe:)

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mommyluvs2cook 9 years ago said:

Okay these will be tried by me soon! Did you use the real deal maple syrup or fake? I only have the fake stuff but could maybe go out and splurge on a small bottle of the good stuff :)

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frankieanne 9 years ago said:

I need to try this, too. Its really popular!
Ml2c - splurge on the good stuff for cooking. I did a few years ago and can't go back! Hide it. :-)

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mommyluvs2cook 9 years ago said:

I know, I've bought the good stuff before, yum, good idea for saving it just for cooking. The kids douse their pancakes in way to much syrup for them to get any, plus they are nice and happy with the cheap stuff :)

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mommyluvs2cook 9 years ago said:

BTW does anyone know what GK's been up too?

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Cosmicmother 9 years ago said:

I always use the real maple syrup for cooking. It's not as sweet and has a smokiness to it. Use the dark or medium amber syrup, Grade B is what I use and it's a medium amber. When it goes on sale I stock up!

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mommyluvs2cook 9 years ago said:

I'll do the same and wait for it to go on sale!

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pointsevenout 9 years ago said:

Maple Butter Rum Syrup

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mommyluvs2cook 9 years ago said:

Oh yea! That would be so much cheaper! Are all the "flavorings" extracts?

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pointsevenout 9 years ago said:

Yes.

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mommyluvs2cook 9 years ago said:

Glad I finally got around to making this! Used a bone in pork chop, very thin, about 3/4 inch thick and only baked my chop the minimum 30 minutes. Really good flavor and perfect served over sliced baked sweet potatoes as Gk did. The kiddos loved it too, so that's always a bonus :) Added my pic.

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frankieanne 9 years ago said:

Your chop looks yummy! Did you use real maple syrup?

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mommyluvs2cook 9 years ago said:

Thanks! I found a 32 oz. bottle of pure maple syrup for $13 at Sam's! I grabbed it up, what a deal!!

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