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    Home » Recipes » GC Original

    Maple Pepper Bone-In Pork Chops

    25 mins | Yield 4 | March 20, 2018 | Updated: March 14, 2020 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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    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 expertly seared pork chops. Updated comfort food done so incredibly right.

    Maple Pepper Bone-In Pork Chops Recipe | KIta Roberts GirlCanivore.com

    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. They would be perfect alongside these Maple Pepper Bone-In Pork Chops.

    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.

    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 bald-faced 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.

    How to Cook Thick Pork Chops

    This recipe uses a good skillet to put a sear on thick-cut chops, before transferring them to the oven to cook evenly, a great way to make sure the pork is cooked through (with a slight pink in the center), without fear of drying it out. Pork chops are safe to eat at 145 degrees, which leaves the chops juicy and loaded with flavor! And this recipe is the perfect method to achieve that.

    The sear allows for a solid crust to form on the chops while the oven regulates the cook through the middle.

    Basting in butter before finishing the pork in the oven allows them to keep their juicy tender bite when served and adds a layer of luscious flavor to the pork. It’s a steakhouse restaurant trick for that mouthwatering taste. This recipe uses that method, which is perfect for a busy kitchen or fast weeknight meal.

    Make sure, with a thicker cut, in particular, to cook through for safety. As always, use an instant-read thermometer for exact temps. I pull my pork from the heat when they reach 140 degrees F, then wrap in foil, and rest until the middle of the pork reaches 145 for serving.

    Maple Pepper Bone-In Pork Chops Recipe | KIta Roberts GirlCanivore.com

    What you need for this

    • Instant Read Thermometer
    • Oven Safe Skillet
    • Combs Family Farm Maple Syrup
    • Jacobsen Salt
    • Coarse Black Pepper

    Maple Pepper Bone-In Pork Chops Recipe | KIta Roberts GirlCanivore.com

    Want more delicious chop inspiration? Try some of my favorite recipes

    • Whiskey Pork Chops
    • Bone-In Smoked Pork Chops
    • Thick Cut Smoked Chops
    • Oven Roasted Pork Chops

    If you’ve tried these homestyle maple chops please rate the recipe and let me know where you found it in the comments below.
    I get inspired by your feedback and comments! You can also join in on the adventures on Instagram @girlcarnivore, Twitter & Facebook.

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    5 from 2 votes

    Maple Pepper Bone-In Pork Chops

    Course: Main Course
    Cuisine: American
    Author: Kita Roberts
    Prep Time5 mins
    Cook Time20 mins
    Resting Tine5 mins
    Total Time25 mins
    Servings: 4 servings
    Calories: 274kcal

    Ingredients

    • 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
    • ½ teas Cumin
    • ½ teas Paprika
    • 6 tablespoon butter divided
    • 4 cloves garlic minced
    • Coarse grind black pepper
    • 4 tbs real maple syrup

    Instructions

    • 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 tablespoon 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. 
    • Serve over mashed potatoes and roasted cabbage.

    Nutrition

    Nutrition Facts
    Maple Pepper Bone-In Pork Chops
    Amount Per Serving
    Calories 274 Calories from Fat 216
    % Daily Value*
    Fat 24g37%
    Saturated Fat 11g69%
    Cholesterol 45mg15%
    Sodium 155mg7%
    Potassium 57mg2%
    Carbohydrates 14g5%
    Sugar 12g13%
    Vitamin A 655IU13%
    Vitamin C 0.9mg1%
    Calcium 32mg3%
    Iron 0.3mg2%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!
    Maple Pepper Bone-In Pork Chops Recipe | KIta Roberts GirlCanivore.com
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    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

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    Hi, I’m Kita! The meat maven for GirlCarnivore®. I’m a freelancing creator, recipe developer, photographer, and world-traveling food junkie. 

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