Canadian Pork Chops

Updated: May 11

Sweet, delicious, with a touch of heat ... these pork chops are a delicious treat to ring in the Summer season. We've packaged the sauce separately to leave your cooking method entirely up to you! Whether you grill, oven-bake, use the stovetop, or even your Instant Pot... we know you are going to enjoy these and be craving this spicy sweet maple sauce. Serve with a berry side salad, roasted potatoes, and your favorite ice cold drink!





STOVETOP:

Heat 2-3 Tablespoons of olive oil in a large pan (cast iron is recommended!) over medium-high heat. When your pan is simmering hot add thawed pork chops and sear for 3-5 minutes, leave them in place to get a delicious crust on the outside! Flip and sear the other side until fully browned or 2-3 minutes. Remove from pan and allow to rest, internal temperature should reach 145 degrees Fahrenheit.


Add the sauce to the pan the pork chops were cooked in and simmer, stirring frequently. Simmer until thickened to your liking and then serve over the pork chops. Alternately you can also return the pork chops to the sauce to fully glaze the meat.


GRILL:

Thaw your meat and sauce and combine together and marinade for an hour together before grilling. Heat your grill to a medium-high heat and add pork chops to the grill. Grill both sides for 2-3 minutes, to your liking. Be cautious not to put near direct flame as the sauce does have a high-sugar component which can be prone to burning.


Pull the pork chops off when internal temperature reaches 135 degrees Fahrenheit and let rest for 10 minutes (internal temperature will rise and reach 145 degrees Fahrenheit, which is ideal for pork). Pulling the pork chops later may result in dry meat so take care not to over cook!


INSTANT POT:

Heat the Instant Pot on saute mode until hot. Add 1 Tablespoon of olive oil. Place the pork chops into the pot and sear them for 1-2 minutes per side. Turn off saute mode and remove the chops from the inner pot. (You can skip this step but it creates an extra delicious sear on the pork chops we know you'll love!)


Pour 1/2 of cup water to the pot. Whisk up any browned bits on the bottom of the pot, then return the pork chops to the pot with the included sauce. Lock the lid and set the vent to sealing. Press the pressure cook button and set the timer to 8 minutes, then natural release for 5 minutes.


Thicken sauce if desired by removing the pork chops and set aside. Turn your Instant Pot to saute mode and simmer for 4-5 minutes until sugars dissolve and turn into a glaze. If needed, you can add 1 TBS of cornstarch and whisk until desired consistency is reached.


OVEN:

Preheat oven to 425 degrees Fahrenheit. Prepare a 9x13 pan, or pan of your choice with baking spray or line with tin foil for easy clean up. Add pork chops to the pan and layer the sauce overtop.


Bake pork chops in the preheated oven for 15 to 20 minutes. If cooking from frozen, bake for 45-50 minutes. All ovens differ in temperatures so be sure to check for doneness. The pork chops are done when the internal temperature measures 145 degrees Fahrenheit on an instant read thermometer.

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