Maple Pork Chops


March is Maple Month here in NH.  We love getting out to the sugar house and picking up a gallon of syrup and some other maple goodies. We frequently eat Asiago Crusted Chops, and while they are delicious, it's nice to change it up once in a while.    The sauce totally puts these chops over the top!   I used thin cut chops and used panko crumbs instead of regular. 

I served it with Roasted Asparagus with Lemon Crumbs. Outstanding.   Jake ate seconds, then asked for the sauce over his rice. Straight to the favorites file!  It's important to note that pancake syrup is not the same thing as real maple syrup, and you will not get the same results if you use it.

Here are some other recipes using maple syrup you may enjoy:
Crunchy Maple Glazed Squash
Maple Drizzled Apple Muffins 
Maple Apple Baked Oatmeal

Maple Pork Chops

Maple Pork Chops



  • 4 boneless pork loin chops (6 ounces each) -- used thin cut chops
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg
  • 1/4 teaspoon ground ginger
  • 1/2 cup panko crumbs -- used panko
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • SAUCE:
  • 1/2 cup maple syrup
  • 1 tablespoon Dijon mustard
  • 2 teaspoons cider vinegar
  • 1/8 teaspoon ground ginger


  1. Sprinkle pork chops with salt and pepper. In a shallow bowl, beat egg and ginger. Place bread crumbs in another shallow bowl. Dip chops in egg mixture, then coat with crumbs.
  2. In a large skillet, cook pork in butter and oil over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160°. Remove and keep warm. Add the remaining ingredients to the skillet; cook and stir for 1-2 minutes or until slightly thickened. Serve with chops. Yield: 4 servings.
Source: ""
pork, maple
Main dishes, Pork
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authorHello, my name is Cherine, but you can call me "Chicho" :) I am Lebanese and I live in Paris. Welcome to my internet kitchen, grab a cup of coffee, a macaron and get comfy! This blog is my recipe journal. It's where I write about the recipes that intersect my everyday life. Often the recipes are from my cookbook collection, my magazines, my favorite blogs... sometimes not, they might come from my mother, a friend, a neighbour... or I might write about a recipe I invented myself.
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