Things You'll Need:
- 3 T. flour
- Salt
- Pepper
- 4 bone-in pork loin chops
- 3 T. canola oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 2 t. chili powder
- 3/4 C. chicken broth
- 3/4 C. real maple syrup
- 3 T. apple cider vinegar
- 2 T. worcestershire sauce
- 2 T. chopped chives
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Step 1
Mix your flour and 3/4 t. salt and 1/2 t. pepper on plate. Coat your pork chops in seasoned flour, and shake off the excess flour. In a large frying pan over medium-high heat, warm the oil. If it is necessary, work in batches and cook the pork chops until golden brown, about 4 minutes for each side. After cooked, set aside.
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Step 2
Pour off all but a thin coating of fat in the pan and return it to medium-high heat. Add onion, garlic, and chile powder and then sauté until fragrant, which is about 30 seconds. Pour in broth and deglaze pan, stirring to scrape up browned bits. Stir in syrup, vinegar, and worcestershire sauce and bring to a boil.
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Step 3
The following can be done on a stove top OR slow cooker.
STOVE TOP: Transfer pork chops to large dutch oven. Pour the maple syrup over pork chops to cover them. Partially cover and cook over very low heat until chops are very tender and sauce is thick, which is about 2 hours.
SLOW COOKER: Same as above, but instead cook 4 hours on high heat or 8 hours on low heat. -
Step 4
Arrange on plates and proceed to top with chives. With remaining sauce, serve it with bread or mashed potatoes.
