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    Home » Meat

    Pork Chops with Maple Brandy Sauce

    Published: Jan 9, 2020 · Modified: May 23, 2023 by Tammy Circeo · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe Print Recipe
    PIN for Pinterest - Pork Chops with Maple Brandy Sauce

    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

    Other Recipes You Might Like:

    • French Apple Pie (Tarte Aux Pommes)
    • Sauteed Garlic Green Beans
    • Celery Root Puree

    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.
    5 from 1 vote
    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. Put the skillet in the oven. Let them cook till they reach 145°F. Remove from the oven and put the pork chops 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
    Tried this recipe?Let us know how it was!
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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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