Pan Roasted Pork Chops with Maple Orange Sauce

If you haven’t noticed, it’s maple syrup season around here. I am very excited about this. I am awed by the fact that you can make something so delicious from tree sap. Did you know it takes 30-40 gallons of sap to make one gallon of syrup? Lucky for you we have lots of local farmers who take care of that part.

4 pork chops, 1 inch thick (I use bone-in but boneless is fine)
1 tablespoon olive oil
1 clove of garlic, minced
1/4 cup plus 1 tablespoon maple syrup
1/4 cup orange juice
Salt, pepper


  • Mix orange juice, minced garlic and 1/4 cup of maple syrup. Pour over pork and marinate for at least 20 minutes.
  • Heat olive oil in a heavy skillet over high heat. Add pork chops (reserve marinade), salt and pepper each side.
  • Cook for a minute, turn and cook other side for a minute.
  • Turn heat down to medium-low. Cover and cook for 3-5 minutes a side until internal temperature reaches 140º to 150º
  • Remove from skillet and set aside.
  • Add marinade to skillet.
  • Add 1 tablespoon of maple syrup
  • Heat over medium-high heat until sauce reduces and starts to thicken about 3-4 minutes, stir constantly. It will be a nice dark brown color.
  • Pour sauce over pork chops. Serve with a fresh salad or roasted vegetables.

Serves Four.

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