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roasted pork chop on a plate with beans and vegetables

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.
Course dinner, Main
Cuisine American
Prep Time 25 minutes
Cook Time 40 minutes
Marinating Time 1 hour
Total Time 1 hour 5 minutes
Servings 4
Calories 710kcal


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


  • 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.


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.


Calories: 710kcal | Carbohydrates: 21g | Protein: 47g | Fat: 48g | Saturated Fat: 15g | Cholesterol: 172mg | Sodium: 672mg | Potassium: 1130mg | Fiber: 3g | Sugar: 13g | Vitamin A: 8055IU | Vitamin C: 10mg | Calcium: 96mg | Iron: 3mg