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 favorite.

Ginger Maple Glazed Pork Chops with Apples

Course: Main Course
Cuisine: Maple Gastrique


  • 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 tsp salt
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 small clove garlic – finely chopped
  • 3 small apples – peeled, cored, and sliced into eighths
  • 2 tbsp apple cider
  • 1/3 cup Pure Infused Gastrique
  • Optional: Add 2 tablespoons chopped parsley, if desired


  • 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.
  • 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.
  • 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.
  • Add PURE Infused Maple Gastrique to pan. Increase heat to medium-high, and cook, stirring occasionally,  4-5 minutes or until sauce thickens slightly.