2 Wines to Pair With Maple Glazed Pork Chops

porkchopLooking for a change of pace from grilled steaks and chicken?

Try these pork chops, which receive a big infusion of flavor from maple syrup — and we highly recommend the sweet treat from Vermont, although renditions from other states also will work.

This dish is really easy to make, and this recipe yields 4 servings. Try it with a fruit-forward Pinot Noir or an off-dry (i.e., slightly sweet) Riesling.



  • ½ cup all-purpose flour
  • Salt to taste
  • Pepper to taste
  • 4 bone-in pork loin chops (7-oz. each)
  • 2 tablespoons butter
  • ¼ cup cider vinegar
  • 1/3 cup Vermont maple syrup
  • 1 tablespoon cornstarch
  • 3 tablespoons water
  • 2/3 cup packed brown sugar


  1. In a large resealable plastic bag, combine flour, salt and pepper.
  2. Add pork chops and shake to coat.
  3. In a large skillet, cook pork chops in butter over medium heat for 4.5 minutes o each side (or until a thermometer reaches 145 degrees F.
  4. Remove and keep warm.
  5. In the same skillet, bring cider vinegar to a boil.
  6. Reduce heat and add maple syrup, then cover and cook for 10 minutes.
  7. Combine cornstarch and water until smooth, and gradually add to maple mixture.
  8. Bring to a boil, then cook and stir until thickened (about 2 minutes).
  9. Place pork chops on a broiler pan, and sprinkle with brown sugar.
  10. Broil 4 inches from the heat until sugar is melted (about 2 minutes.
  11. Drizzle with the maple glaze.
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Posted in Food and Wine Pairings/Recipes
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