Maple and Chile Glazed Pork Chops
Recipe: #45051
August 22, 2025
"Porterhouse steaks are thick, therefore, adjust cooking time for the thinner type chops to prevent it from drying out."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (570.6 g)
- Calories 1332.5
- Total Fat - 73.7 g
- Saturated Fat - 20.8 g
- Cholesterol - 390.1 mg
- Sodium - 580.2 mg
- Total Carbohydrate - 42 g
- Dietary Fiber - 6.5 g
- Sugars - 33.6 g
- Protein - 122.8 g
- Calcium - 328.8 mg
- Iron - 6.6 mg
- Vitamin C - 5.8 mg
- Thiamin - 2.3 mg
Step by Step Method
Step 1
Combine the chili powder and 2 teaspoons salt and spread over a large plate. Rub the pork chops with the mixture, place on a plate, and cover with plastic. Refrigerate for at least 4 hours or overnight.
Step 2
Meanwhile, in a medium saucepan, combine the apple juice, maple syrup, and lemon juice over medium-high heat. Season lightly with salt and pepper. Bring to a boil and cook until reduced to a glaze, about 10 minutes.
Step 3
Preheat oven to 400-degrees F. Line a baking sheet with aluminum foil.
Step 4
Remove the pork chops from the refrigerator and brush with glaze on both sides. Place on the baking sheet and bake until a meat thermometer registers 150-degrees F for medium, about 20 minutes. Let stand for 5 minutes, then place on serving plates and serve.
Tips
No special items needed.
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