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    Maple-glazed pork chops

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    Maple-glazed pork chops

    By Martha Collison

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 2


    2 parsnips, each cut into 4 wedges
    1 medium onion, cut into 6 wedges
    2 tbsp No.1 Canadian Maple Syrup No.2 Amber
    1 tbsp olive oil, plus extra for rubbing
    1 tsp dried rosemary
    2 British pork chops, thick cut
    2 tsp butter
    1 tsp wholegrain mustard


    1. Preheat the oven to 220ÂșC, gas mark 7 and line a large roasting tin with baking parchment. Add the parsnips and onion wedges, 1 tbsp each maple syrup and olive oil, and the rosemary. Season and toss to coat, then roast for 20 minutes.

    2. Meanwhile, heat a large frying pan over a medium heat. Rub the pork chops with a little olive oil and some seasoning, then place them into the hot pan. Sear for 4-5 minutes on each side, making sure to sear the fatty edge too. Once browned, add the butter, mustard and remaining maple syrup to the pan and shake well to create a glaze that coats the pork chops.

    3. Arrange the pork chops in the same tin as the roast veg and pour over the glaze. Shake to coat, then roast for a further 10 minutes, or until the pork is cooked through and there is no pink meat. Serve with steamed Tenderstem broccoli, or your favourite green vegetable.

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