Maple-Brown Sugar Pork Chops
with peach and corn salad
We love digging up gems from deep in the Cook Smarts archives and this recipe from 2013 is no exception. If you like sweet and savory flavors, this one is for you. Be sure to follow the steps to divide the sweetened butter into two portions so some of it caramelizes as the pork cooks and the rest gets drizzled over the finished meat.
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Proteins
Cuisines
Ingredients
Maple-Brown Sugar Pork Chops:
- Pork chops, boneless or bone-in - 4
- Butter - 2 Tbsp
- Brown sugar - 1 Tbsp
- Maple syrup - 1 Tbsp
Peach and Corn Salad:
- Vinegar, balsamic - 1 1/2 Tbsp
- Maple syrup - 1 tsp
- Mustard, Dijon - 1/2 tsp
- Oil, olive - 3 Tbsp
- Corn - 2 ears , kernels removed (sub frozen corn, about 3/4 cup per ear)
- Peaches - 2 , sliced
- Mixed greens - 8 oz
- Almonds, sliced - 1/4 cup
- Cheese, feta - 3 oz , crumbled
Choose Cooking Method
Prep
- Make vinaigrette - Whisk together vinegar, maple syrup (portion for salad), and mustard. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
- Corn - If using fresh corn, slice kernels off cobs. Microwave corn until tender, 2 to 3 minutes for fresh corn. If using frozen corn, defrost. (Can be done up to 3 days ahead)
- Pork chops - Tenderize with a fork. Season with some salt and pepper. (Can be done 1 day ahead)
- Peaches - Slice peaches.
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Make
- Heat grill to 400F / 204C, keeping one part of the grill with direct heat and one part with indirect heat. Clean grates and brush with some cooking oil.
- While grill is heating, melt butter in microwave. Whisk in brown sugar and maple syrup (portion for pork chops).
- Divide maple brown-sugar butter in half. Set the first half aside to use on finished pork chops. Brush the second half of butter over pork chops. Season pork with a bit more salt.
- Sear pork chops over direct heat for 2 to 3 minutes per side. Move to indirect heat and cover. Continue cooking, covered, for another 3 to 4 minutes (until pork reaches 145F / 73C degrees).
- Remove pork chops from heat and let rest, covered, for 5 minutes.
- Drizzle pork chops with remainder of maple brown-sugar butter (just the portion that hasn’t come in contact with raw meat).
- Just before serving, toss greens, corn, and peaches with vinaigrette until salad is dressed to your liking.
- Top salad with almonds and crumbled cheese.
- Serve pork with salad. (You can serve the pork on top of salad or serve salad on the side.) Enjoy!
Prep
- Make vinaigrette - Whisk together vinegar, maple syrup (portion for salad), and mustard. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
- Corn - If using fresh corn, slice kernels off cobs. Microwave corn until tender, 2 to 3 minutes for fresh corn. If using frozen corn, defrost. (Can be done up to 3 days ahead)
- Pork chops - Tenderize with a fork. Season with some salt and pepper. (Can be done 1 day ahead)
- Peaches - Slice peaches.
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Make
- Melt butter in microwave. Whisk in brown sugar and maple syrup (portion for pork chops).
- Divide maple brown-sugar butter in half. Set the first half aside to use on finished pork chops. Brush the second half of butter over pork chops. Season pork with a bit more salt.
- Heat a skillet or grill pan over medium-high heat. Brush pan with some oil. Add pork chops and sear on both sides for 3 minutes. Lower heat to medium, cover with a lid or foil, and cook for another 1-3 minutes (until pork reaches 145F / 73C degrees).
- Remove pork chops from heat and let rest, covered, for 5 minutes.
- Drizzle pork chops with remainder of maple brown-sugar butter (just the portion that hasn’t come in contact with raw meat).
- Just before serving, toss greens, corn, and peaches with vinaigrette until salad is dressed to your liking.
- Top salad with almonds and crumbled cheese.
- Serve pork with salad. (You can serve the pork on top of salad or serve salad on the side.) Enjoy!
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