Maple Glazed Pork Chops Recipe
Published January 29, 2024. This post may contain affiliate links. Please read my disclosure policy.
These sweet maple glazed pork chops are served with a delicious side of savory beans, vegetables, and sausage. This recipe has the perfect combination of flavors with the sweet pork chops and the savory beans.
Pork is incredibly delicious, and if you love it as much as I do, then check out my Pan-Fried Pork Chops or Roasted Pork Loin.
Maple Glazed Pork Chops
Maple glazed pork chops is a dish I created consisting of thick-cut pork chops that are marinated in a sweet vinegar marinade and then pan-roasted until golden brown. They can be eaten as is or with a favorite side dish. I made them with a simple mixture of sausage, beans, and vegetables to give a fun take on pork and beans.
You can get creative with the marinade in this recipe and use herbs you like more, such as rosemary. In addition, more ingredients can be added to the beans to customize them to your liking. Regardless, it’s very easy to make a weeknight or weekend meal for family and friends.
Ingredients and Substitutions
- Syrup – Any grade of real maple syrup will work in this recipe.
- Vinegar – I prefer to use apple cider vinegar. However, you can also use white distilled vinegar.
- Pork – Thick bone-in pork chops are best. I would ensure they are at least 1” thick so they do not dry out or overcook. These are more flavorful if you cut them close to the shoulder instead of the sirloin. In addition, I also used loose pork sausages, such as bratwurst or Italian sausage, in the beans.
- Oil – You can use olive or avocado oil for these maple-glazed pork chops.
- Herbs – I used a combination of fresh sage and thyme. You can substitute 1 sage leaf for a 1/2 teaspoon of ground. Substitute the fresh thyme 1-to-1 for dry.
- Butter – I always use unsalted butter in my cooking and baking to control the sodium content.
- Onion – Use red, white, yellow, or sweet onions. In addition, you will need fresh garlic cloves.
- Beans – I like to use dry Great Northern Beans. You can also use dry cannellini beans. You can also use drained canned beans.
- Stock – I used chicken stock in this recipe. Substitute with vegetable stock, brodo, or water.
- Vegetables – Carrots and celery are used in the beans. You can add other root vegetables such as parsnips, turnips, rutabaga, or celeriac root.
How to Make Maple Glazed Pork Chops
Submerge the beans in cold water in a container and keep them overnight.
In a bowl, whisk together the maple syrup, vinegar, 2/3 cup olive oil, 1 tablespoon thyme leaves, sage leaves, salt, and pepper (2 teaspoons salt and 1 teaspoon of pepper) to a bowl and whisk to combine.
Add the pork chops and submerge in a bowl or transfer to a plastic bag and marinate overnight in the refrigerator or for 12 to 48 hours.
Add 1 tablespoon of olive oil to a large rondeau over medium-high heat, place in the sausage, and cook while frequently stirring until it is cooked throughout, which takes about 6 to 8 minutes. Remove the pork, add the onions, and cook while frequently stirring in the rendered pork sausage fat for 5 minutes. Reduce the heat to a low medium and cook for 10 minutes until it becomes golden brown and tender. Stir in the garlic and cook until fragrant, which takes about 30 to 45 seconds. Add in the beans and chicken stock, bring it to a boil, and then cover and cook over medium-low heat for 45 to 60 minutes or until the beans are tender.
Finish with celery, carrots, herbs, salt, and pepper, and cook over low heat for 10 minutes or until the vegetables are tender. Keep warm.
To cook the pork, pour 2 tablespoons of olive oil into a large cast-iron skillet over medium-high heat. Once it begins to smoke lightly, add the pork chops and cook for 4 to 5 minutes. They should be well-browned. If they’re not, consider moving each one around the pan slightly to help brown any needed areas. Flip the pork over and turn the heat to medium-low, closer to the lower side. Add in the butter, baste the pork using a large spoon, and continue until each chop reads 135° internally. This takes about 8-10 minutes total.
Set the pork on a rack over a sheet tray and rest for 5 to 7 minutes before serving over a bed of cooked beans.
Make-Ahead and Storage
Make-Ahead: These are meant to be eaten as soon as they’re done resting.
How to Store: It will last about 4 days covered in plastic and stored in the refrigerator. It will definitely freeze covered in plastic for up to 3 months. Thaw them in the refrigerator for 1 day before reheating.
How to Reheat: Add the pork chops and beans to a skillet, cover with foil, and bake in the oven at 350° for 8-10 minutes or until hot.
Chef Notes + Tips
- You will lose some moisture and tenderness in the pork chops when reheating.
- If you are in a hurry, you can cover the dry beans with boiling water and let them sit for 1 hour before using them.
- A half cup of dried black beans is equal to 1 15-ounce can.
- The biggest reason pork chops are tough is due to overcooking.
- There will be some beans left over. If you find it too much, then try using it as a base in my Zuppa Toscana recipe.
More Pork Recipes
Maple Glazed Pork Chops Recipe
Ingredients
For the Pork:
- 1/2 cup maple syrup
- 1/3 cup apple cider vinegar
- 2/3 cup olive oil + 2 tablespoons olive oil
- 1 tablespoon of fresh thyme leaves + 4 sprigs
- 6-8 fresh sage leaves
- 3 10- ounce bone-in pork chops
- 3 tablespoons butter
- sea salt and fresh cracked pepper to taste
For the Beans:
- 8 ounces great northern beans
- 1 tablespoon olive oil
- 1 pound loose pork sausage
- 1 peeled small diced yellow onion
- 2 finely minced cloves of garlic
- 4 cups chicken stock
- 3 small diced stalks of celery
- 3 peeled and small diced carrots
- 1 tablespoon each fresh thyme leaves and chopped fresh sage
- sea salt and fresh cracked pepper to taste
Instructions
- Submerge the beans in cold water in a container and keep them overnight.
- In a bowl, whisk together the maple syrup, vinegar, 2/3 cup olive oil, 1 tablespoon thyme leaves, sage leaves, salt, and pepper (2 teaspoons salt and 1 teaspoon of pepper) to a bowl and whisk to combine.
- Add the pork chops and submerge in a bowl or transfer to a plastic bag and marinate overnight in the refrigerator or for 12 to 48 hours.
- Add 1 tablespoon of olive oil to a large rondeau over medium-high heat, place in the sausage, and cook while frequently stirring until it is cooked throughout, which takes about 6 to 8 minutes.
- Remove the pork sausage, add the onions, and cook while frequently stirring in the rendered pork sausage fat for 5 minutes.
- Reduce the heat to low medium and cook for 10 minutes or until it becomes golden brown and tender.
- Stir in the garlic and cook until fragrant, which takes about 30 to 45 seconds.
- Add in the beans and chicken stock, bring it to a boil, and then cover and cook over medium-low heat for 45 to 60 minutes or until the beans are tender.
- Finish with cooked sausage, celery, carrots, herbs, salt, and pepper, and cook over low heat for 10 minutes or until the vegetables are tender. Keep warm.
- To cook the pork, pour 2 tablespoons of olive oil into a large cast-iron skillet over medium-high heat.
- Once it begins to smoke lightly, add the pork chops and cook for 4 to 5 minutes. They should be well-browned. If they’re not, consider moving each one around the pan slightly to help brown any needed areas.
- Flip the pork over and turn the heat to medium-low, closer to the lower side. Add in the butter and baste the pork using a large spoon and continue to do so until each chop reads 135° internally. This takes about 8-10 minutes total.
- Set the pork on a rack over a sheet tray and rest for 5 to 7 minutes before serving over a bed of cooked beans.
Insanely delicious chops…and DO NOT leave out the side…omgosh, best bean recipe ever!
100 out of 50😜
Thank you!
Thank you soooo tasty ChefBilly 👋😋😀🤩🤤👏👏
Thank you fab recipe delicious thank you ChefBilly enjoyed 🤤☺️🤩😋
Thank you ChefBilly to gather the foods yummy 🤤 😁🤤👏🤩
On
The List when we shop fantastic recipe thank you 🤩 😁😋👏ChefBilly 😋🤩☺️
These pork chops are so easy, tasty, tender and juicy. I will make this again for sure.
This one was sooooo good and so easy. Chef makes it so easy to understand. He is amazing!!
We made the beans – I don’t eat beans – I now eat THESE beans. The pork chop is on our list, but OMG, these beans are the best I have every eaten. Chef Billy’s recipes are top on our list to use now. Thank you for sharing your recipes, Chef Billy.
Fantastic Recipe!!!!
Thank you ChefBilly so tasty thank you
my pleasure!
This recipe is a keeper. I added kale and a little Parmesan cheese 👍
yummy, thanks for trying!
Your honey glaze for pork chops were fantastic! My husbands comments and compliments were ….”over the top”, “ this recipe is a keeper”, “you have to make that again”!!! Then he repeated it the next day 😂
nice!
Pork chops were delicious ! Tender tangy and sweet. Thanks for publishing this recipe 😀
Thank you Billy for 5 Secrets emails. Discovered you thru YouTube & love all your recipes! You make them seem so easy. Am going to try thr Zuppa Toscana; love soups too!
I’m planning using this recipe on Sunday. Instead of cooking the whole time on the stove, what temperature would you recommend roasting the pork chops at after searing on each side for 2 mins each?
Pork chops cook pretty quickly and are easy to finish on the stove. If I did the oven, 375.
Wow just wow! I made this last night for dinner and had an impromptu dinner party. Everyone raved at how delicious it turned out. I followed the measurements pretty exactly. I marinated the meat for five hours since it was a morning decision to cook, and the beans also soaked for about seven hours before I cook them for dinner. This was probably the best meal I’ve ever made. And I don’t even like pork chops. Thank you for putting this out into the world.
This dish is so delicious and rustic. I love the how the beans soak up all the flavor. A great main for holidays.
These look great and I like how many useful tips you have for me here…These sound super tasty and worth making!
The carmelization on the pork chops is just so delightful, adding such a great extra depth of flavor to this already flavor packed dish! I’m not a big sausage fan, and because of that the flavor of the beans got thrown off for me a little…do you think substituting in bacon or pancetta would work ok?
My husband LOVES pork chops, so I’m alway looking for new recipes. This recipe got two thumbs up. FYI we prefer double thick cut bone in loin chop as well.
hi i try to make this today for my family but i no see is you have to dice the sausage i try to pratice becouse i want to go to a culinarry school new year wish i great week
Brenda-
I apologize, but I am not a nutritionist and unfortunately cannot help you in this department. My apologies.
This looks fabulous! The sausage in the beans will be a great combination I’m sure. Can’t wait to make it. Love the way you help busy moms prepare gourmet meals with your readily available ingredients and short list. Thanks for sharing.
Could you please include the nutrition facts. My husband MUST count carbs/fats. Thanks so much.