The Pioneer Woman Tasty Kitchen
Profile Photo

Perfection, Thy Name is Pork Chop

3.20 Mitt(s) 5 Rating(s)5 votes, average: 3.20 out of 55 votes, average: 3.20 out of 55 votes, average: 3.20 out of 55 votes, average: 3.20 out of 55 votes, average: 3.20 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

This is my most hallowed recipe. A dish I have spent 2 years perfecting. An intricate balance of sweet and savory, the very smell of this dish will draw a crowd.

Ingredients

  • 4 whole Pork Chops (bone Or No Bone, Your Choice)
  • 8 Tablespoons Maple Syrup, Divided Use
  • 8 teaspoons Chili Powder, Divided Use
  • 8 teaspoons Garlic Powder, Divided Use
  • 8 teaspoons Ground Cinnamon, Divided Use
  • 4 teaspoons Ground Clove, Divided Use
  • 2 Tablespoons Olive Oil
  • 1 bottle Beer (12 Ounce Bottle, I Use Pumpkin Beer When In Season..its Amazing)
  • 4 Tablespoons Flour
  • 1 teaspoon Salt
  • 1 Tablespoon Crushed Red Pepper(optional)

Preparation

Rinse off the raw pork chops and pat dry with paper towel. Lay on a flat surface. Pour 1 Tablespoon of maple syrup on the top of each chop and smear it all around the top of the surface. Use a sharp knife and poke a few small cuts into chop so that maple syrup will leak into the cut. Sprinkle the top surface of each pork chop with 1 teaspoon each of the chili powder, garlic powder and cinnamon. Sprinkle on 1/2 teaspoon of clove as well. Repeat with each chop.

Meanwhile heat 2 Tablespoons of olive oil in large fry pan on high. When pan is hot place chops seasoning side down onto skillet. Now while your chops are cooking on the seasoned side you will repeat the seasoning and maple syrup process on the exposed sides of each. Flip pork chop after 5 minutes. The seasoning should be brown and caramelized. Cook the other side for 5 minutes as well. After both sides are browned pour your bottle of beer into the pan. (I recommend an amber ale or a darker beer. If you have access to Shipyard Pumpkinhead Ale do yourself a favor and use it!) Once the beer has come to a boil, cover the pan and turn heat to simmer. Simmer for 30 minutes. Remember, the lower the heat and slower you cook the pork chops, the more tender they will be!

After 30 minutes, use a fork to remove chops from pan and put on a plate. Whisk 4 Tablespoons of flour into the remaining beer and juices in pan. The flavor will be outstanding. Add 1 teaspoon of salt as needed. If gravy is too thick for your liking you can add a little milk and whisk it in. We love spice at my house, so I add 1 Tablespoon of crushed red pepper to the gravy. Turn up heat on gravy, then once it comes to a boil, turn to low and let simmer for a minute or two, making sure to stir well and get all of the caramelized seasoning off of the bottom of the pan. Pour on top of chops and enjoy!

10 Comments

You must be logged in to post a comment.

Profile photo of redheadedfoodie

redheadedfoodie on 9.14.2011

This recipe is very interesting…hmmm maple syrup and cinnamon.well, you know I’m gonna have to try this recipe…just cuz I’m interested in the ingredients!!! after all i was raised on a farm and we had the original pork-chop gravy, which is my favorite, but hey i am up for trying new things!!!

Profile photo of joanieb

joanieb on 1.15.2011

Cooking them again tonight, and we are looking forward to the gravy, especially over some mashed potatoes! Mmmmmm

Profile photo of kitchenma

kitchenma on 12.2.2010

Hey Joanieb, glad you enjoyed the chops! :) Hope your friend is ok!

Profile photo of joanieb

joanieb on 12.1.2010

We just finished eating these pork chops, and they were strangely very good! Even though I grabbed the nutmeg instead of the cloves (duh!) and even though I didn’t make the gravy because my best friend called and she had been kicked in the head by a horse, so I was distracted and ran out of time. (she’s okay…. we think!) But the chops are tender and flavorful! Used a bottle of Scottish “Skull Splitter” because I bought it as a joke for my son and he didn’t care much for it…

Profile photo of onespicydish

onespicydish on 11.5.2010

Making this TONIGHT!!!! Off for some pumpkin ale ;)

5 Reviews

You must be logged in to post a review.

Profile photo of princesskent

princesskent on 2.8.2011

Excellent in the fall! But we love it in winter, too!!

Profile photo of keraro

keraro on 1.2.2011

So….when I printed the recipe out, the ingredient list did not print but I just thought I’d follow the instructions. Unfortunately, I printed my copy prior to the correction from Tbsp to tsp…. I didn’t use a whole tablespoon as it did seem to be a bit much, but we did not care for the flavor at all. Not sure if we’d like it more with the corrected amount of seasonings, but I don’t think I’m brave enough to try!

Profile photo of joanieb

joanieb on 12.1.2010

We liked them very much. Cooked them in a dutch oven, which meant that they could cook low and slow. Very flavorful and tender! Thank you!

Profile photo of Marie

Marie on 11.22.2010

I liked the flavor, but the glaze got burnt with the stove on high. Then I am pretty sure that the pork chops overcooked even on low on my stove–maybe it’s an electric stove problem? Or the pork chops were too thick? Or 30 minutes is just too long? Finally, if you just add the flour straight to the juices the gravy is lumpy so mix it with water or something first.

Profile photo of brennab85

brennab85 on 10.3.2010

I think I will omit the cinnamon in the future and add onion powder as well, I like my meats more savory than sweet!

Related Recipes

Garlic Shrimp Scampi with Angel Hair Pasta
Profile Photo by Blondelish.com in Main Courses
This shrimp scampi with angel hair pasta is a delicious dinner...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Mango Tilapia
Profile Photo by Shavanna in Main Courses
This is an easy, tasty and healthy recipe for a pan-seared...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Sage Garlic Lamb with Feta Yogurt Sauce
Profile Photo by Molly Mulligan in Main Courses
Using few ingredients, this recipe for ground lamb is so tasty!...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Cabbage Rolls
Profile Photo by Beth Pierce in Main Courses
These delicious traditional stuffed Cabbage Rolls are made with ground sausage...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Dorito Casserole
Profile Photo by Krystle in Main Courses
Flavorful ground beef, and melty cheese in a crunchy doritos crust....
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy