Pork Loin Chops with Maple Syrup Glaze & Candied Apples
A quick and easy way to take a plain old pork chop and turn it into a majestic dish with buckets of flavour and panache. Older, more floury apples are perfect for this recipe as they suck up all the juices from the pork and still caramelise well in the pan. Sweet and savoury with oodles of lickability. One of my all-time favourites!
Preparation: 5 Mins
Cook time: 20 mins
Photograph © David Baird
- 4 pork loin chops
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 4 tbsp maple syrup
- 2 apples, cored, peeled and sliced
- 2 tsp fresh thyme
Take your chops and season generously on both sides.
In a large frying pan, heat the oil and put in the loin chops. Fry the chops over a medium heat for about 7-8 minutes on each side until golden brown. Stir in the maple syrup and allow the chops to caramelise. Remove the chops from the pan, set aside and keep warm.
Meanwhile, turn down your heat and place your apple slices in the maple syrup and pork juices. Cook on a low heat, turning the apples so they cook evenly, for about
5 minutes. When they are golden and caramelised, pop the pork back in the pan and sprinkle over the fresh thyme.
Place some apples slices on each plate, top with a pork chop, and serve with a side of seasoned potato edges.
John Hawkesby’s wine recommendation
2009 Wooing Tree