Maple Pepper Bone-In Pork Chops are the perfect balance of sweet and savory. A light touch of sweet maple and crunch of freshly ground black pepper is perfect over these perfectly seared pork chops. Updated comfort food.
It must be the season because I am craving some serious down-home meals. Think coming home from a chilly day to the aroma of homemade comfort food calling to you. The kind when mama used to make mashed potatoes for supper just because and you know a whole stick of butter was being melted into them for extra flavor.
My mama used to make us a dish called ‘Candied Ham.‘ I have yet to recreate it exactly, as no one transcribed her random kitchen adventures, but I have been working on it time and again. It involves ham steaks and, I am almost certain, my weight in brown sugar. The kind of meal that gets any kid to clean the plate, though, I am pretty sure by today’s standards, nothing about it would be more than junk food. Delicious, but ain’t nothing bout mama’s Candied Ham healthy.
So, when I whipped out these bone-in heritage chops from my Karv box, something about that memory came to mind. But updated, and amped up for my far my own table. I’d say mature palate, but that would be a bold face lie as we all know I’d crush a plate of mama’s candied ham if I ever had the chance again…. These Maple Pepper Bone-In Pork Chops were created, and damn, they were magical. The sweet touch of maple at the end with the crunch of the thick black peppercorns over perfectly seared chops. That’s updated comfort food right there.
A lot of people wonder How to Cook Thick Cut Pork Chops. I find a good sear on thick cut pork chops, then finishing for temp in the oven, is a great way to make sure the pork is cooked through (with a slight pink in the center), without fear of drying it out. Basting in butter before finishing the pork in the oven allows them to keep their juicy tender bite when served. This recipe uses that method, which is perfect for a busy kitchen or fast weeknight meal. The sear allows for a solid crust to form on the chops while the oven regulates the cook through the middle. As always, use an instant-read thermometer for exact temps. I pull my thick cut pork chops at 140, wrap in foil, and rest until the middle of the pork reaches 145 for serving.
(Pause – What’s Karv? Ok, go check my IG. It’s a meat-based subscription service. They sponsored some Instagram content and sent me the meats. I have been so impressed with the products I am using them – un-sponsored on my own and giving some mad raves)
Tools Used for This Recipe
Coarse Black Pepper
- 2 - 4 Heritage Bone-In Thick Cut Pork Chops this recipe works with bone-in or boneless chops
- 2 tbs olive oil
- salt and pepper
- 1/2 teas Cumin
- 1/2 teas Paprika
- 6 tbsp butter divided
- 4 cloves garlic minced
- Coarse grind black pepper
- 4 tbs real maple syrup
- Preheat the oven to 400.
- Heat a large oven safe skillet over medium heat. Add the olive oil when hot and swirl to coat pan.
- Meanwhile, pat the pork chops dry. Season with salt, pepper, cumin, and paprika.
- Sear 4 to 5 minutes, until a good crust forms. Flip and quickly add 3 tbsp butter and garlic to the pan. Carefully, with an oven mitt, tilt the pan and spoon the melting butter garlic sauce over the chops.
- Place in the oven and cook 5 to 7 minutes longer until an instant-read thermometer temps at 145.
- Remove from heat, brush with a bit of the maple and grind a healthy portion of freshly ground black pepper over each cover with foil, and rest 5 minutes.
- Meanwhile, in the same pan, add the remaining maple and butter and stir, scraping up and browned bits. Simmer for a minute or two, just to mix everything together and serve as a pan sauce alongside the chops.