Maple Glazed Pork Chops (crockpot recipe)

This is an original recipe I created back in my mid-20's when I discovered Grade B Maple syrup at Trader Joes and is one of my favorite Autumn meals. While I have changed it here and there like most times I use Apple Cider instead of the Mango Peach juice I used today. Sometimes I use rice wine vinegar or champagne vinegar. It just depends what I have on hand at the moment.

Grade B maple is wonderful for cooking because it's deeper and more rich in flavor then Grade A. It's also thicker in texture. If you cannot get Grade B syrup just use the regular Grade A but use only 1 Tablespoon of vinegar. Today I used a real good Grade A Medium Amber Maple syrup and still used the 2 T. of vinegar.

The end result is tender flavorful pork chops that will fill your home with the smell of autumn.








5-6 Chops about 1/2" thick (I use bone in because I think they are more tender but you can use center loin if you want)
1/2 Cup Apple Cider or Mango Peach juice without added sugar
1/4 Cup Maple Syrup
2 Tbsp. Red Wine Vinegar
1 Tbsp. Worcestershire Sauce
Allspice (just a pinch)
Salt (just a pinch)
2 Tblsp. Unsalted Butter
Spray Oil
In a small saucepan add Juice, Maple Syrup, Vinegar, Worcestershire, Allspice and Salt. Cook over low heat to reduce until it's more like a glaze. You'll see it getting darker and thicker. Turn off heat and set aside.



Season Pork Chops with Salt on both sides. If you use salted butter do not season the chops. Melt butter in large pan and brown the pork chops on both sides.




Spray large crockpot with oil and add chops. Pour glaze over chops being sure to coat both sides of each.

Cover and cook on low for 8-10 hours.

Great served over brown or white rice. Also good sides are mashed potatoes, roasted acorn squash, mashed sweet potatoes or cinnamon apples.