Pork Chops with Apples and Just the Right Hint of Maple

Pork Chops with Apples and Just the Right Hint of Maple
  • 4 servings
  • 0:20 Preparation
  • 0:15 Cooking
  • 0:35 Total Time


Add all
  • 3 Tbsp.
    (45 mL)

    apple jelly

  • 2 Tbsp.
    (30 mL)

    Maple syrup

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 1 Tbsp.
    (15 mL)


  • 4

    pork chops bone-in, cut 2.5 cm (1") thick

  • apple garnish:

  • 1

    french shallot, finely chopped

  • 1

    apple, diced

  • 1 tsp.
    (5 mL)

    fresh rosemary

  • 1/3 cup
    (80 mL)

    crushed almonds

  • 2 Tbsp.
    (30 mL)

    Maple syrup

  • 2 cups
    (500 mL)

    baby spinach

  • Salt and freshly ground pepper to taste


Preheat oven to 160°C (325°F).

In a small pan, melt the apple jelly and the maple syrup over low heat.

In a frying pan, heat the oil and melt the butter, then brown the pork chops for 2 to 3 minutes on each side.

Move the pork chops to an ovenproof pan covered in parchment paper and baste with apple jelly in maple. Continue cooking it in the oven from 7 to 10 minutes.

In the meantime, in the same pan, brown the shallots and the diced apples with rosemary for 3 to 4 minutes.

Add almonds and maple syrup. Continue cooking for 2 minutes and season. Turn the heat off, then mix in the spinach.

Source: Féd. des producteurs de porcs du Québec