This recipe for chili rubbed maple pork chops is amazing and pretty easy, too. It does take two pans to prepare, a large, oven-safe skillet with a lid and either a small skillet or sauce pan. While I have this recipe pictured with two vegetables (steamed snow peas and cooked carrots tossed in a little of the extra sauce) it would also pair well with rice and roasted broccoli, or mashed potatoes with peas and almonds. I’m just tossing out a couple of ideas to help make your menu planning a little easier.
The rub was just barely enough for 8 ½” thick chops, but there was plenty of extra maple sauce. You could get away with doubling the number of pork chops and not increasing the sauce. This recipe would also translate very easily to the grill, just brush on the glaze the last few minutes of grilling as the high sugar content would smoke / burn if added too early.
Chili Rubbed Pork Chops with Maple Glaze
- 8 ½” boneless pork chops (you can use bone in, it will affect the cook time)
- 4 teaspoons chili powder
- 1 teaspoon kosher salt
- 2 TBSP olive oil (approximately, just enough to coat the bottom of the pan)
- 3 TBSP balsamic vinegar (if you only have cider or red wine, that would work, too)
- 1/2 cup chicken or vegetable stock
- 1/2 cup maple syrup
- 2 TBSP butter
In a small bowl mix together the chili powder and kosher salt. Rub the pork chops with the mixture and set aside. You could even do this earlier in the day to give the pork time to really get comfortable with the rub, but that’s by no means mandatory.
Preheat the oven to 350°F.
Heat the balsamic vinegar over medium heat until it has lost about half its volume. Be careful, if you let it go too long at this stage, you risk a scorched flavor. Eyeball it and you’ll be fine. Add the chicken stock, maple syrup and butter. Whisk it from time to time and bring to a simmer. Reduce the heat to low.
Heat a large skillet over medium. Add the olive oil to the pan and then sear each pork chop two minutes per side. Once the pork chops have browned, return them all to the pan and add half of the maple glaze you’ve made. It’s ok if the butter hasn’t completely incorporated into it, yet. Just give it a whisk before pouring. Return the remaining glaze to the stove on low and just give it an occasional stir until you need it again.
Cover the skillet and bake in the 350°F oven for 30 minutes or until the chops reach 140°F – 160°F depending on your preferences.
Drizzle the pork chops with the remaining sauce just before serving and enjoy.