The Harvest Maple Chops recipe came about as an inspiration from my son, Jarod, who said he’d love a dinner that tasted of autumn.

After some discussion about what ‘autumn tastes like’ we gathered together the agreed upon ingredients and gave it a try. The delicious result has become a fall tradition in our home.

“Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to flavor sauces, soups, and gravies.” (Wikipedia)

The secret to the amazing flavor in the Harvest Maple Chops is a technique called deglazing.   A savory sweet maple glaze is made in the pan after browning the onions and chops.

Drizzle the Maple glaze over the chops that have been smothered in apples, yams and walnuts.

This heady mixture is then covered and baked in the oven for an hour.

This is a lovely company dish that amazes both friends and family. There is rarely a single chop leftover for lunch the next day. If there is an extra chop, I count myself lucky as it warms up well. Enjoy!

Harvest Maple Chops

Laura

The harvest maple chops are a fabulous fall meal and a favorite for family gatherings. It fills the house with the delectable scents of autumn and makes a warm and cozy meal on a chilly evening.

Print Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Main

Cuisine American

Ingredients

  

• 6-8 1″ thick boneless pork chops
• 3 medium apples. thinly sliced
• 1 large can of yams cut into bite-size pieces
• 1 medium onion chopped
• ½ cup coarsely chopped walnuts
• salt
• pepper
• 4 tsps. olive oil
• ¼ cup maple syrup
• ¼ cup orange juice
• ¼ tsp. ginger
• ⅛ tsp. cayenne pinch

Instructions

 

• Preheat oven to 350 degrees.
• Grease a 9″ x 13″ baking pan.
• In large non-stick skillet: Saute chopped onions in 2 tsps. olive oil till lightly golden.
• Spread onions evenly in bottom of prepared pan.
• Salt and pepper the chops and brown in olive oil over medium-high heat on both sides.
• While chops brown stir together the Maple glaze ingredients together in a small bowl.
• When chops are browned, pour glaze mixture over them and turn to coat.
• Place chops in pan on onions.
• Evenly add yams, apples and walnuts over chops, set aside.
• Continue to warm glaze, stirring to add in browned bits in pan. When glaze comes to a boil, remove from heat and drizzle over the top of the ingredients in baking pan.
• Cover pan with foil or lid and bake for 50 minutes.
• Uncover and bake for 10 more minutes.