Ginger Maple Glazed Pork Chops with Apples

Maple Gastrique, Pure Infused Maple Syrup

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The sweet and savory notes of maple syrup, ginger and apple cider vinegar come together to liven up this traditional favourite.

Ginger Maple Glazed Pork Chops with Apples

  • 1/3 cup PURE Infused Maple Syrup – Gastrique: Maple Syrup, Ginger & Apple Cider Vinegar
  • 4 1 inch thick center cut pork chops (bone-in)
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 small clove garlic – finely chopped
  • 3 small apples – peeled, cored, and sliced into eighths
  • 2 tbsp apple cider
  • 1/3 cup Pure Infused Gastrique
  • Optional: Add 2 tablespoons chopped parsley, if desired

  1. Pat both sides of the pork chops dry with paper towel and sprinkle with salt. Heat olive oil in a 10 inch skillet over high heat until shimmering.  Add pork chops; cook, turning once, 2-3 minutes on each side or until pork is browned. Remove pork chops from pan; keep warm.

  2. Reduce heat to medium; add the butter and the garlic, and cook, stirring constantly for about a minute.  Add the apples continue cooking 2-3 minutes or until apples just begin to soften.  Add cider and cook for another 2-3 minutes.

  3. Reduce heat to low; return pork chops to pan. And cover, cook for 6-8 minutes or until pork reaches an internal temperature of 71°C.  Remove pork chops from pan, place on serving platter, and keep warm.

  4. Add PURE Infused Maple Gastrique to pan. Increase heat to medium-high, and cook, stirring occasionally,  4-5 minutes or until sauce thickens slightly.

Maple Gastrique

This is probably the most ‘chefy’ of all our maple creations – a perfect way to leave your dinner guests wondering how you transformed those simple sautéed greens. PURE’s Maple Gastrique makes it super easy because we did all the hard work balancing the sweetness of maple syrup, with the tartness of pure apple cider vinegar. The result is that you get all the kudos. In addition to sautéed vegetables, we love it as a way to transform stir frys (a light drizzle does wonders!), use it in sauces to add depth and complexity to flavours, and as the base for Asian dipping sauces for dumplings and gyoza.

How To use

  • Stir frys and steamed or roasted vegetables (a light drizzle does wonders!)
  • All kinds of sauces – pan sauces, tomato-based sauces or even curry cream sauces
  • Salad and coleslaw dressings and vinaigrettes
  • Drizzling over pork or chicken before serving
  • Steaming mussels, along with cream and fresh thyme
  • An Asian dipping sauce for dumplings and gyoza – in combination with a little soya sauce and rice wine vinegar