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Pork Chops with Maple-Ginger Pan Sauce

Scott Phillips

Servings: 2

There’s probably a bottle of pure maple syrup in your refrigerator right now, awaiting your next batch of pancakes. But, if that’s all you’re using it for, you’re missing out. Here, the maple syrup adds an earthy sweetness to the dish and its flavor pairs well with pork and peppery spices like ginger. This method is also a good way to cook very thin pork chops without drying them out.


  • 4 thin (1/2-inch) boneless center-cut pork chops
  • 1/4 cup all-purpose flour
  • 3/4 cup homemade or low-salt chicken broth or water
  • 2 Tbs. dark rum
  • 1 Tbs. pure maple syrup, preferably grade B
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. olive oil; more if needed
  • 1 Tbs. minced fresh ginger
  • 1 medium clove garlic, finely chopped
  • 1-1/2 Tbs. unsalted butter
  • 1 Tbs. finely chopped fresh cilantro
  • 1/2 Tbs. finely chopped fresh mint

Nutritional Information

  • Nutritional Sample Size using 2-oz. pork chops
  • Calories (kcal) : 510
  • Fat Calories (kcal): 270
  • Fat (g): 30
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 90
  • Sodium (mg): 650
  • Carbohydrates (g): 23
  • Fiber (g): 1
  • Protein (g): 27


  • Rinse the pork chops and pat them dry. Put the flour on a plate. Combine the broth or water, rum, and maple syrup in a measuring cup or small bowl; set aside. Generously season the pork chops on both sides with salt and pepper. Dredge the chops in the flour and shake off the excess.
  • Heat a large (10 or 12 inch) skillet on medium-high heat for 1 min. Add the olive oil, and when it’s hot, set the chops in the pan (if they won’t fit without crowding, cook them in batches). Cook until one side is light golden, about 2 min. Turn the pieces and cook until the other side is light golden and the meat is cooked through but still moist, another 1 to 2  min. (Because the meat is so thin, it can’t get more than light golden on each side without becoming overcooked and dry.) Transfer the chops to a plate and repeat with the remaining chops, if necessary.
  • Add the ginger and garlic to the pan and stir constantly until they begin to turn golden, 5 to 10 seconds, and then immediately add the maple-rum mixture to the pan. Use a wooden spoon or spatula to scrape up the browned bits and help them dissolve. Boil until the sauce has reduced by about two-thirds and is nicely saucy, 3 to 4 min. Off the heat, add the butter, swirling the pan vigorously (or whisking) as it melts so it emulsifies the sauce. Season to taste with salt and pepper. Spoon the sauce over the pork and then sprinkle on the cilantro and mint. Serve right away.

Serve with Brown Rice with Walnuts and Golden Raisins and Roasted Green Beans.


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Reviews (16 reviews)

  • user-3203193 | 01/16/2021

    This dish is delicious, the sauce is very tasty and works really well with the pork. I can see this sauce going well with chicken too.

  • nawla | 04/14/2018

    This was delicious and easy to make! I did add some cornstarch at the end to thicken the sauce. Flavors are great!

  • ellen_in_charlotte | 11/17/2016

    Have made this many times. but not reviewed it. 4 chops for 2 seems like a bit much, I only make two chops. I did brine the chops for about 45 min to an hour in a basic brine with a bit of vanilla & rum added. Definitely helps the moisture of the chops. Cooking time for chops is good if they are really thin, but for standard cut (about 1/2-3/4 inch) I'd go another minute or 2 each side. Love the sauce, but I do use little corn starch/water slurry to thicken it a bit to cling to chops. We usually add more garlic & ginger to any recipe calling for them and this is no exception, but it's just our taste; the recipe amounts are probably fine. Did not use cilantro or mint; didn't want to buy it to use such a small amount. It might add something, but we didn't miss it.

  • unclemorti | 06/01/2014

    What a nice change. The maple syrup and the ginger were complimentary to the pork. ery easy recipe.

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