Maple & Molasses Glazed Porkchops With Brown Sugar Turnip-Carrot Sauté and Stovetop Stuffing
Serves: 4
Prep Time: 20 min
Cook Time: 35 min
Total: ~55 min
🛒 Ingredients
Pork Chops:
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4 Bone-In Pork Loin Chops (1-inch thick, ~2 lbs)
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1 ½ tsp salt
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½ tsp black pepper
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2 tbsp olive oil
Maple Glaze:
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1/2 cup of Crosby’s Maple + Molasses (flyer)
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2 tbsp apple cider vinegar
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2 tsp Dijon mustard
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2 clove garlic, minced
Turnip-Carrot Sauté:
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1 cup turnip, peeled & diced (about 1 medium)
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1 ½ cups carrots, peeled & diced (about 3 medium)
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2 tbsp butter (Lactantia from flyer)
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2 tbsp brown sugar
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2 cloves garlic, minced
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½ tsp salt
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Pinch black pepper
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Fresh parsley (optional)
Stuffing:
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1 box Stove Top Stuffing (flyer – 120g)
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1 ½ cups chicken broth (or water per package)
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2 tbsp butter
👩🍳 Instructions
1. Prep Pork Chops
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Preheat oven to 375°F (190°C).
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Pat chops dry; season with salt and pepper.
2. Make Maple Glaze
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Whisk in a small bowl:
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1/2 cup of maple + molasses
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2 tbsp cider vinegar
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2 tsp Dijon
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2 cloves of minced garlic
Set aside.
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3. Sear Pork Chops
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Heat oven-safe skillet over medium-high; add olive oil.
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Sear chops 2–3 min per side until golden.
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Brush with glaze.
4. Oven Finish
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Transfer skillet to oven; bake 8–10 min, glazing halfway, until internal temp = 145°F (63°C).
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Rest 5 min before serving.
5. Cook Stove Top Stuffing
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While chops bake, prepare stuffing:
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Bring 1 ½ cups broth + 2 tbsp butter to boil.
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Stir in Stove Top mix, cover, remove from heat. Fluff before serving.
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6. Sauté Turnip & Carrots
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In large skillet, melt butter over medium.
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Add turnip + carrot; cook 10–12 min until tender.
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Stir in brown sugar, garlic, salt, pepper; cook 2–3 more min until caramelized.
7. Assemble Fancy Plate
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Spoon a bed of Stove Top stuffing onto each plate.
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Nestle a maple-glazed pork chop on top.
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Add a generous side of brown sugar-garlic veggies.
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Drizzle leftover glaze or pan juices over the chop.
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Garnish with parsley for chef vibes