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Pork Chop Recipes:
Balsamic-Maple Pork Chops
I'm always on the lookout for new easy pork chop recipes. Pork is one of the few things that every member of my family enjoys.
This recipe has two of our favorite ingredients: maple syrup and balsamic vinegar. The combination of those flavors is delicious!
Since this recipe calls for fast-fry chops, it makes a very quick meal.
Check that you have these staples at home
- in the cupboard
- vegetable oil
- balsamic vinegar
- in the fridge or freezer
- unsweetened apple juice
- maple syrup
Buy these ingredients
Get out your equipment
- a large skillet
- measuring cups and spoons
- a cutting board and sharp knife
- a wooden spoon or spatula
- a plate
- Nice to have but not necessary
- tongs for turning and lifting the pork chops
1 Tbsp/15 mL butter
1 Tbsp/15 mL vegetable oil
1 lb/500 g boneless fast-fry pork chops
1/4 cup/60 mL minced onion
3/4 cup/175 mL apple juice
1 Tbsp/15 mL maple syrup
1 Tbsp/15 mL balsamic vinegar
In a large heavy frying pan, heat the butter and oil over medium-high heat.
Add the pork chops.
Sprinkle with salt and pepper.
Cook the chops until cooked (3 to 10 minutes), turning once.
Remove the chops and set them aside on a plate.
Add the onions to the pan.
Stir in the apple juice.
Turn up the heat and boil for about 3 minutes, stirring.
Add the maple syrup and balsamic vinegar.
Turn down the heat and simmer for about 2 minutes.
Return the chops to the pan for about one more minute, or until heated through.
- Use honey instead of maple syrup. (Please don't use "pancake syrup"! It's not the same thing at all!)
Ideas for making this recipe your own
- Try using another liquid in place of the apple juice. How about white wine, or a combination of apple juice and orange juice?
- My supermarket has started selling thinly-cut boneless pork chops, labelled "fast fry". If you don't see them at your store or butcher shop, ask for them!
- To ensure that your pork is thoroughly cooked, use a meat thermometer. Pork is safe to eat when it reaches an internal temperature of 160F/71C.
Serve this dish with
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