Pork Chops with Maple-Black Pepper Gravy

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Make sure to have a big bowl of mashed potatoes with these Pork Chops with Maple-Black Pepper Gravy to sop up all the goodness!

Pork Chops with Maple-Black Pepper Gravy | www.takingonmagazines.com | Make sure to have a big bowl of mashed potatoes with these Pork Chops with Maple-Black Pepper Gravy to sop up all the goodness!

Welcome to North Carolina, home of the hog farm. For those who love bacon, you’re welcome. For those who have meandered through our fair state with their car windows down and passed by a farm, my sincerest apologies.

I’ll admit it, I’m a pork fan and am more than willing to savor the whole hog, so to speak. So, when I saw that February’s Real Simple had an eight-page spread on dishes to make using various parts of the pig (ham excluded for some reason), I had to pick it up. From chops to tenderloin to ribs and belly, this issue’s a keeper.

The Process

It’s all about the gravy, folks. Cooking the chops was no more difficult than sprinkling them with salt and letting them sear and brown in a medium-high skillet (mine’s cast iron, which I recommend for even heat).

Once they were done, it was time to make the gravy, also an easy process. I made a slurry from a bit of broth and some flour, then added it to the skillet (after removing the pork) along with the rest of the broth and maple syrup. I whisked it well and let it simmer down for a frew minutes, than removed it from the heat and added vinegar and black pepper.


The Verdict

I was dubious about the use of vinegar from the moment I saw it in the ingredient list, and if not for the fact that I make the dishes exactly as written so I can review them, I’d have subbed it out on the spot.

My dubiousness was not in vain. The vinegar just didn’t work. I wished I had used white wine instead. Even Dijon mustard would have been a better option.

That being said, if I had made the substitution and used white wine, the gravy would have rocked and the dish would have been outstanding; I’m sure of it. The hint of maple with the pork is really yummy and the black pepper adds so much flavor. It could have been fantastic.

What I’d Do Different Next Time

I’d replace the cider vinegar with white wine.

The Cost

Center-cut bone-in pork chops: $12.99
Chicken broth: $2.69
Maple syrup: $4.99

Total: $20.67

Pork Chops with Maple-Black Pepper Gravy Recipe

Pork Chops with Maple-Black Pepper Gravy
Prep time
Cook time
Total time
Reviewed by:
Recipe type: Main Dish
Cuisine: American
Serves: 4
  • 2 tablespoons canola oil
  • 4 10-oz. center-cut, bone-in pork chops
  • 2 teaspoons kosher salt
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth, divided
  • ⅓ cup pure maple syrup
  • 1½ tablespoons apple cider vinegar
  • 2 teaspoons black pepper
  1. Heat oil in a large skillet over medium-high. Season pork chops with salt. Working in batches if necessary, add chops to skillet and cook, turning once, until browned and a thermometer inserted into thickest portion registers 145°F, 5 to 6 minutes per side. Transfer to a plate; tent with foil to keep warm.
  2. Whisk flour and ½ cup broth in a medium bowl until smooth. Add flour mixture, syrup, and remaining 1½ cups broth to skillet. Cook over medium-high, whisking occasionally, until slightly thickened and reduced to about 1 cup, 12 to 15 minutes. Remove from heat and stir in vinegar and pepper; serve over pork chops.
What I'd Do Different Next Time
I'd replace the cider vinegar with white wine.


6 thoughts on “Pork Chops with Maple-Black Pepper Gravy

  • February 21, 2017 at 9:49 am

    I’ve been gravitating towards simple recipes lately due to time seeming to be ever shorter in our trying-to-finish-degrees world. This recipe looks like it fits the bill perfectly. Bonus- I have some amazing maple syrup that some friends gave me recently. I will definitely try this with the wine instead of the vinegar. I’ve never loved the smell of vinegar while cooking.

    • February 22, 2017 at 8:18 am

      I\’m right with you on the simple recipes. Time\’s not a good friend to me right now so I\’m pulling out the easy dishes too. That being said, there\’s a chicken pot pie on the cover of the new Food & Wine that looks amazing, and time consuming. I think I\’ll have to give it a go though. :)

  • February 19, 2017 at 12:32 pm

    I’m trying to figure out why vinegar is a component in the (original) recipe. I mean, I like it, and I’ve used it in plenty of recipes. But the sweet-savory-peppery…vinegary? What didn’t you like about it? I’m curious to know why it was a turn-off for you. By the way — this looks fabulous, as always.

    • February 22, 2017 at 8:15 am

      I\’m a huge fan of vinegar and used to sip it straight out of the bottle as a kid. But, like what you said, the sweet-savory-peppery-vinegar thing did not appeal. I find that vinegar doesn\’t mellow when heated. If anything, its sharpness sharpens more. Wine, on the other hand, provides the acidic undertone but relaxes a bit so there isn\’t an edge.

  • February 19, 2017 at 11:53 am

    Hindsight, right? I’m a vinegar fan but I love the idea of using white wine. Pork chops and pan gravy and mash potatoes were a main stay in our household as children. I haven’t pan seared a pork chop in AGES……(always throw them on the grill.)

    • February 22, 2017 at 8:16 am

      Grilling\’s probably my top way of having pork chops as well, but when I get the skillet going, sometimes a good sear can\’t be beat, especially with the thick cut chops.


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