Maple Glazed Pork Chops Recipe with Bean Cassoulet
These pan-roasted sweet maple glazed pork chops are served up with a delicious side of savory beans, vegetables and sausage.
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:
- 1 tablespoon olive oil
- 1 pound loose pork sausage
- 1 peeled small diced yellow onion
- 2 finely minced cloves of garlic
- 8 ounces great northern beans, soaked in water over night
- 32 ounces 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
- 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.
- Add olive oil to a large rondeau over medium-high heat and cook sausage until cooked throughout, which takes about 6 to 8 minutes.
- Next, add in the onions and garlic and saute for 4 to 5 minutes or until lightly browned and translucent.
- Add in the beans and chicken stock and cook over medium-low heat for 20 to 25 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, see note.
- To cook the pork, pour 2 tablespoons of olive oil to a large cast-iron skillet over medium-high heat and add the pork chops once the oil begins to lightly smoke.
- Immediately add in the butter and thyme sprigs and cook for 4 to 5 minutes per side or until the desired internal temperature is achieved, basting the pork constantly.
Notes
Chef Notes:
- You should marinate anything for at least 1 hour but it is optimal if you can marinate overnight. The longer the marinade the more flavorful your food will be.
- There is quite a bit of beans leftover, however it is the perfect base for my Zuppa Toscana soup!
- 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. Alternatively, you can heat both up in the microwave.
- How to Store: pork chops and cassoulet last about 4 days covered in plastic and stored in the refrigerator. Pork chops and the cassoulet will definitely freeze covered in plastic for up to 2 months, but you will lose some moisture and tenderness in the pork chops when reheating.
Nutrition
Calories: 710kcalCarbohydrates: 21gProtein: 47gFat: 48gSaturated Fat: 15gCholesterol: 172mgSodium: 672mgPotassium: 1130mgFiber: 3gSugar: 13gVitamin A: 8055IUVitamin C: 10mgCalcium: 96mgIron: 3mg