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Ingredients
4
Original recipe yields 4 servings
Directions
Nutrition Facts
Per Serving:
320 calories; protein 34.6g; carbohydrates 15.2g; fat 12.6g; cholesterol 87.5mg; sodium 98.1mg. Full Nutrition
Most helpful positive review
Made it today. Kids and wife loved it. I made it with caramalized apples on top. I added these at the end right before serving. I also made stuffing and put the pork on top to present with some pineapple bits. I added the pinapple bits after the pork was in the oven for about 10 minutes. The stuffing was bread (baked to make crispy), butter, milk and onions and celery I softened with butter in a frying pan. I then add a little salt and pepper and poultry seasoning. I then mix and put in a baking dish and bake for about 45 minutes at 375. Read More
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(34) Reviews: Most Helpful
Made it today. Kids and wife loved it. I made it with caramalized apples on top. I added these at the end right before serving. I also made stuffing and put the pork on top to present with some pineapple bits. I added the pinapple bits after the pork was in the oven for about 10 minutes. The stuffing was bread (baked to make crispy), butter, milk and onions and celery I softened with butter in a frying pan. I then add a little salt and pepper and poultry seasoning. I then mix and put in a baking dish and bake for about 45 minutes at 375. Read More
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(34) This is a perfect recipe for pork chops, super easy and tasted great! I caramelized the onions, by putting them in the pan as I seared the chops, the onions came out great that way. We ate this with a side of steamed broccoli. It was a very nice combo. Read More
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(25) 
I was a little hesitant as the ingridients didn't look like they would taste good together but I trusted the reviews and the recipe was amazing. We sopped up the sauce with our potatoes and broccoli. The only things I changed is that I added 2 cups onion because we love them and I seared my chops in a cast iron skillet and placed the skilet directly into the oven rather than transfer to a casserole dish. Would definitely make it again Read More
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(23) Advertisement
This was a great recipe although I did make a few alterations. I have been in the mood for pork chops lately and we had some nice Vermont maple syrup in the fridge so I tried out this recipe. After reading the comments about the lack of flavor I decided to kick up the flavor of the marinade by browning the onions in the hot pan after the pork was seared adding a few shakes of red pepper paprika and subbing out the white vinegar with apple cider vinegar. In order to make it a full meal I cut about seven carrots up into slices made sure they got coated with marinade and baked them right along with the chops in the casserole dish. The 45 minutes made everything tender juicy and super flavorful! I might leave off the red pepper next time although it was a nice kick of spice just to taste the maple but I'll definitely be making this again! Great suggestion. Read More
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(13) 
This pork chop recipe is easy and delicious! I made the sauce as stated and I added seasoned salt and black pepper to the pork chops before browning them in the skillet. Since my pork chops were only about a 1/2 inch thick instead of an inch thick they were ready after baking only about 20 minutes. I recommend using a casserole dish just large enough for the pork chops so the sauce will cover the pork chops. If the pan is too large the sauce will spread out too thin and not cover the pork chops. We will definitely be making this recipe again. Thanks for sharing. Read More
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(9) I used boneless pork chops so baked it more like 30-35 minutes in the oven. I decided to use cider vinegar because it sounded tastier but accidentally put in 1/4 c instead of a tablespoon; I added a little more maple to compensate and we liked it anyway. I sliced two potatoes thinly and put them with some baby carrots and the sauce in the pan in the oven while it preheated and I seared the pork chops then nestled the chops into the bed of vegetables and baked it covered with foil. I added a little more water to the sauce so the vegetables would cook well. The vegetables came out delicious soaking up the sauce. Read More
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(9) Advertisement
We tried this for dinner tonight and liked it. We will be making this again and are looking forward to the leftovers being used in a tasty wrap or on a bun (as in pulled pork). I don't like to fry anything so I seared our pork on my small indoor grill instead;) Read More
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(7) Good flavour but 45 minutes was way too long. Meet came out overcooked, dry, and tough. Read More
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(5) This was the most succulent and intensely flavored pork I've ever made! I used a pork tenderloin instead of chops (.75 lb) that I seared on all sides before nestling into a bed of sliced carrots and sweet potatoes. I also caramelized the onions in the pan at the same time as searing the pork. Then I doused everything with the sauce (I used cider vinegar and added a couple squirts of stone ground mustard). I cooked the pork for 45-50 minutes turning the pork once about 1/2 way through and taking it out 2-3 times to ladle the sauce over the top of the meat and veggies. I covered the dish with foil to help keep things moist and cook faster. If I were to do this again I'd start the veggies 10 mins earlier so they'd be a bit softer by the time the pork finished. Serve with crispy white bread to sop of the juices! (I used enough pork for 2 servings but kept the sauce volume the same) Read More
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(5) 
