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Maple Black Pepper Pork Chops

(recipe, Katie Hickey)


This recipe turns out the most delicious spicy glaze. I use the recipe for the glaze only, but cook the chops according to the ATK cookbook method. Don't use cast iron because of the vinegar.


  1. 2 inch-thick, bone-in pork chops
  2. olive oil
  3. ¾ tsp. black peppercorns, coarsely crushed
  4. ¼ tsp. salt
  5. 1 medium shallot, minced
  6. 1 Tbsp. fresh thyme leaves
  7. 2½ Tbsp. cider vinegar
  8. ¼ cup dark maple syrup (grade B or dark amber)


  1. Season pork chops and cook in skillet according to America's Test Kitchen Best Recipes Cookbook. Set aside and cover with foil.
  2. Put skillet back on burner and turn heat to medium high. Add shallot, thyme ans ¼ tsp salt. Cook until shallot starts to brown, about 2 minutes.
  3. Pour in vinegar and scrape the bottom of the pan. Reduce heat to a simmer and let it reduce for 2 minutes. Add maple syrup and crushed black pepper. Return to a simmer and cook about 8 minutes until thick. Serve sauce over chops.