Ginger Maple Glazed Pork Chops with Apples

The sweet and savory notes of maple syrup, ginger and apple cider vinegar come together to liven up this traditional favourite.

  • 1/3 cup PURE Infused Maple Syrup – Gastrique: Maple Syrup, Ginger & Apple Cider Vinegar
  • 4 1 inch thick center cut pork chops (bone-in)
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small clove garlic – finely chopped
  • 3 small apples – peeled, cored, and sliced into eighths
  • 2 tablespoons apple cider
  • 1/3 cup Pure Infused Gastrique
  • Optional: Add 2 tablespoons chopped parsley, if desired


1. Pat both sides of the pork chops dry with paper towel and sprinkle with salt. Heat olive oil in a 10 inch skillet over high heat until shimmering.  Add pork chops; cook, turning once, 2-3 minutes on each side or until pork is browned. Remove pork chops from pan; keep warm.

  1. Reduce heat to medium; add the butter and the garlic, and cook, stirring constantly for about a minute.  Add the apples continue cooking 2-3 minutes or until apples just begin to soften.  Add cider and cook for another 2-3 minutes.
  2. Reduce heat to low; return pork chops to pan. And cover, cook for 6-8 minutes or until pork reaches an internal temperature of 71°C.  Remove pork chops from pan, place on serving platter, and keep warm.
  3. Add PURE Infused Maple Gastrique to pan. Increase heat to medium-high, and cook, stirring occasionally,  4-5 minutes or until sauce thickens slightly.