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!
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 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!
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.
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.
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.
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!
Pork Chops with Maple Brandy Sauce
- 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
- 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.