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    Home » Meat

    Pork Chops with Maple Brandy Sauce

    Published: Jan 9, 2020 · Modified: Jul 14, 2024 by Tammy Circeo · This post may contain affiliate links · 6 Comments

    Yum
    Jump to Recipe Print Recipe

    Pork chops can handle just about any flavor you pair them with. Maple syrup and apple brandy are two natural choices, but this recipe takes it even further. Think Dijon and balsamic vinegar, garlic and thyme. Now you just need to taste these Pork Chops with Maple Brandy Sauce!

    White platter with pork chops and sauce, forks and steak knives laid beside

    When we visited Maine, I came home with some balsamic vinegars from a lovely shop, Fiore, in Freeport. One of the ones I brought home was a Maple Balsamic Vinegar which is really good, yet interesting on a salad. But I've also used it to deglaze a skillet after searing pork chops. That was a great idea!


    And when I wanted to share the recipe with you, I figured many of you wouldn't head to Freeport for Maple Balsamic Vinegar! So I created this so you can easily enjoy this lovely meal.

    Two salted and peppered pork loin chops on butcher paper

    Two or Four?

    The recipe card below is for four pork chops. The photos only show two because there was only the two of us for dinner when I made these to photograph!

    Seasoned pork loin chops in a cast iron skillet with smashed garlic and fresh thyme

    Sear first, then finish in the oven

    A cast iron skillet is so useful for searing meats ... especially if you first sear on the stove, then finish in the oven ... because you can just put it right into the oven! Add the garlic and the herbs to the skillet for extra and early flavor.

    Pork chops turned onto the 2nd side ready to finish in the oven

    Just before you put the pork chops in the oven to finish cooking, put some sliced apples in the skillet. When you open the oven to check on the pork chops, turn them over to cook on the other side.

    Finished pork chops in the skillet with apple slices

    When the pork chops are done, remove them to a platter to rest. Remove the apples, garlic, and fresh thyme and put the skillet back on the stove.

    Ingredients for the sauce measured out

    Using a medium high heat, deglaze it with apple brandy and balsamic vinegar. Let it reduce to about a half cup, then add the Dijon and maple syrup. And a bit more fresh thyme!

    How beautiful is that dark sauce and those beautiful apple slices? Pork Chops with Maple Brandy Sauce is a lovely entree that is perfect for a dinner party, but it's so quick to make that you can easily have it on a weeknight, too!

    Platter with pork chops swimming in sauce, apples on top, and fresh thyme

    Recipe

    Two Pork Chops with Maple Brandy Sauce on a white platter

    Pork Chops with Maple Brandy Sauce

    Tammy CIrceo
    Pork chops can handle just about flavor you pair them with. Maple syrup and brandy are two natural choices, but the ante is upped with Dijon, balsamic vinegar, garlic, and thyme.
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Dinner
    Cuisine American
    Servings 4 servings

    Ingredients
      

    • 4 bone-in pork loin chops
    • salt and pepper to season
    • Oil for searing
    • 1 apple cut into slices (See notes)
    • 4 cloves garlic slightly smashed with the flat side of the chef's knife
    • ½ cup apple brandy
    • ½ cup balsamic vinegar
    • ¼ cup maple syrup
    • ¼ cup Dijon mustard
    • fresh sprigs of thyme 1 fresh sprig and about 2 teaspoons of fresh thyme leaves

    Instructions
     

    • Heat oven to 400°F.
    • Season the pork chops with salt and pepper. Put a bit of oil in a large cast-iron skillet (or any oven-proof skillet- see notes) and lay the pork chops in to sear. Add the smashed garlic cloves and the sprig of thyme.
    • Cook till they are well-browned, then turn them to the other side. Add the apple slices to the skillet, then put the skillet in the oven. After about 10 minutes, open the oven to turn the apples to the other side. Let the chops cook till they reach 145°F. Remove the skillet from the oven and put the pork chops and apples on a platter to rest.
    • While the pork chops are resting, place the skillet on a medium-high heat. Pour in the apple brandy and balsamic vinegar and allow them to reduce to about a half cup. Add the Dijon mustard, maple syrup, and 2 teaspoons of fresh thyme leaves.
    • Pour the sauce over the pork chops, garnish with thyme sprigs, and serve immediately.

    Notes

    Choose whatever apple you like best. I love a Braeburn for this because it's sweet-tart, but will hold its shape in the oven. 
    If you don't have a cast iron skillet, get one. 🙂 I'm only slightly kidding, but seriously, if you don't have one and you don't have any other oven-proof skillet, do the searing in the skillet and transfer the chops to an oven proof casserole dish, cake pan, or baking sheet. When you bring them out of the oven, be sure to add the pan drippings to the skillet you originally used. Then continue to make the sauce.
    Keyword brandy, maple syrup, pork chops, pork chops with maple brandy sauce
    Yum

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    About Tammy Circeo

    Reader Interactions

    Comments

    1. Donna

      July 04, 2024 at 3:12 pm

      4 stars
      I don’t see where or when to use the apple slices.

      Reply
      • Tammy Circeo

        July 14, 2024 at 12:18 pm

        Good catch, Donna! I put those instructions in the body of the post, but somehow inadvertently left it out of the recipe card. I've corrected that. Let me know if you have other questions.

        Reply
    2. Scott

      November 28, 2023 at 7:46 pm

      5 stars
      Phenomenal. I used regular brandy and a dark cherry balsamic. I also sautéed some shallots in the pan before deglazing with the brandy and balsamic. I will definitely make this again.

      Reply
      • Tammy Circeo

        December 14, 2023 at 11:12 am

        I also used a regular brandy, but the maple comes from the bit of syrup that I also use. The cherry balsamic sounds wonderful!

        Reply
    3. Jennifer

      October 04, 2023 at 1:33 pm

      IF I dont have apple brandy can I use brandy and apple juice?

      Reply
      • Tammy Circeo

        December 14, 2023 at 11:21 am

        I would try that. But I might go with an apple cider instead of juice. The juice might be too sweet.

        Reply

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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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