Maple Curry Pork Chops
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Pork chops seared then simmered in a tangy maple curry mustard sauce, paired with roasted spicy squash and tender rapini. Sweet, savory, and slightly pungent. Uses beef broth for depth but chicken broth swap works fine. Cooking focuses on visual and aroma cues more than clock. Squash caramelizes, rapini brightens. Pork chops browned for crust, sauce thickened to coat. Adjust maple syrup slightly depending on sweetness preference, toss in chili flakes if heat wanted. Simple, rustic, with layers of flavor developing in the pan. Balances soft, crunchy textures, earthy bitters from greens and spiced sweetness all in one dish.
Prep:
25 min
Cook:
50 min
Total:
Servings:
4 servings
#pork chops
#maple syrup
#curry
#roasted squash
#rapini
#rustic dinner
#pan sauce
Forget fuss. Roasting spicy squash until edges caramelize, that smell alone wakes up the kitchen. Toss in rapini just long enough to keep part of that bitter snap. Pork chops? Searing is everything. That crust locks juices in but also builds flavor complex enough to rival slow cooking. Then the saucy pan game — maple syrup mellowing out the curry’s warmth, whole grain mustard adding grainy punch. Got leftover broth? Don’t toss – turns sauce into something rich and velvety. It’s about balance. Sweet, bitter, savory. Timing matters less than watching color, smelling when it’s right, feeling squash fork tender, pork from springy to firm. Trust instincts, adjust simmering minutes. Tried plain mustard before, lost interest fast. Adding maple turned everything around. And cayenne sneaks optional heat if needed. Simple, rustic dinner unfolds with layering rather than rushing.
Ingredients
- 2 small spicy squash, deseeded, each cut into 12 wedges
- 30 ml 2 tbsp olive oil
- 1 bunch rapini approx 400 g 14 oz, trimmed and lightly blanched
- Salt and freshly ground black pepper
- 8 bone-in pork chops approx 1 ½ cm ⅝ inch thickness
- 30 ml 2 tbsp butter
- 1 shallot finely chopped
- 10 ml 2 tsp mild curry powder
- 250 ml 1 cup beef or chicken broth
- 65 ml ¼ cup pure maple syrup
- 15 ml 1 tbsp whole-grain mustard
About the ingredients
Squash selection critical. Small spicy varieties roast best for texture; softer types disintegrate if overcooked. Olive oil keeps wedges crisp – don’t skimp, but moderate. Rapini must be blanched briefly to tame raw bitterness; too long drains nutrients and flavor. Pork chops: bone-in preferred for depth of taste and juiciness. Thickness closer to 1 ½ cm cooks more evenly in pan then gentle simmer. Butter critical for searing, adds richness missing if using only oil. Shallot chosen for mild sweet onion flavor; substituting with onion harsher, changes sauce balance. Mild curry powder lets maple sing; stronger blends overshadow sweetness. Beef broth preferred for savory depth but chicken broth fine if out of stock. Maple syrup quantity can tweak sweetness level; less if you want more savory focus. Whole grain mustard adds subtle crunch and piquancy unlike plain Dijon.
Method
- Set your oven rack mid-level. Preheat oven to 190 °C 375 °F. Line baking sheet with parchment.
- Toss squash wedges with olive oil, sprinkle with salt and pepper. Spread out evenly allowing space. Roast for about 48 minutes. Watch for deep golden spots and soft texture. The squash must be tender when pierced with a fork. After roasting, stir in rapini to warm through for 3 minutes. If rapini is tough, blanch slightly longer beforehand.
- While squash roasts, heat half the butter in a large skillet over medium-high. Season pork chops with salt and pepper. Sear chops in batches, 3-4 minutes per side until dark golden crust forms. Don’t crowd pan; chops should release easily. Remove chops to warm plate.
- Reduce heat to medium. In the same pan, add remaining butter. Toss in shallots, soften until translucent and fragrant but not browned, about 2 minutes. Stir in curry powder, let toast briefly – watch for aroma change, about 45 seconds. Add broth, maple syrup, and mustard. Bring mixture to a gentle boil, stirring constantly to combine and slightly thicken. Sauce will smell sweet, spicy, and mustardy balanced.
- Return chops to pan, spoon some sauce over. Reduce heat to low, simmer gently for 10 minutes until sauce thickens further and coats chops. They should be cooked through, with juices running clear when tested. Spoon sauce over repeatedly to infuse flavors.
- Serve chops with roasted squash and rapini. Sauce on top or on side. Should be rich, sticky with a hint of curry heat and sweet maple notes. Adjust seasoning by adding salt or a squeeze of lemon if too sweet or flat.
Cooking tips
Skip the timers. Instead watch squash edges — golden and crisp spots mean ready. Rapini wilted slightly but still bright green is a green flag. Pork chops need good SIZZLE when landing in hot butter, noise tells you crust forming. Shallow pan masses avoid crowding; meat browns, doesn’t steam. Shallots softened to translucency indicate gentle caramelization, avoid hurry to brown or burn. Curry powder must toast just enough to release fragrance but not bitter, stirring constantly and watching closely prevents overburn. Sauce bubbling softly signals simmer; too hard a boil makes syrup separate. When sauce thickens and coats back of spoon, chops should return to soak and finish gently; too long makes meat dry. Taste sauce for balance — salt, acidity, sweetness — adjust on the fly. Serve immediately while sauce sticky and hot, pork tender but not falling apart.
Chef's notes
- 💡 Squash must caramelize well. Cut small wedges evenly, toss oil so edges crisp but center stays tender. Oven temperature crucial. Don’t crowd baking tray or wedges steam. Use parchment for easy cleanup and to prevent sticking.
- 💡 Rapini bitterness tamed by blanching briefly. Overdo it and you lose flavor and nutrients. Check after 3 minutes in hot water. Should be bright green, snap slightly still when tossed in with squash. Adds texture contrast.
- 💡 Seared pork chops need real sizzle on landing. Hot butter essential. Avoid overcrowding pan or temperature drops. Crust forms best on dry surfaces, pat chops first with paper towel. Season boldly but balanced with salt and pepper.
- 💡 Shallots must soften but not brown. Stir constantly when toasting curry powder, watch aroma change quickly. Burnt powder ruins sauce taste fast. Use mild curry blends; strong ones overwhelm maple sweetness and mustard depth.
- 💡 Sauce timing key. Simmer after adding broth, syrup, mustard just enough to thicken but not hard boil. Bubbles soft, steady. Coat back of spoon test works well. Return chops carefully. Low heat finish keeps meat juicy and sauce balanced.
Common questions
Can chicken broth replace beef broth?
Yes, chicken works fine. Beef adds depth but chicken lighter. Swap ratio 1:1. Flavor shifts subtly but sauce still rich with maple and curry notes.
How long to blanch rapini exactly?
Usually 3 minutes. Watch color and texture. Too long mutes bitterness and nutrients. Shorter if tender-tough leaves preferred. Use cold water bath after to stop cooking if needed.
What if sauce is too thin?
Keep simmering low heat till thickens. Stir constantly. If still thin, add small slurry of cornstarch and water. Add slowly to avoid lumps. Too thick can dilute with broth or splash water.
Best way to store leftovers?
Refrigerate in airtight container up to 3 days. Reheat gently in pan to keep sauce texture, avoid microwave dryness. Freeze for longer storage but sauce texture may change slightly after thaw.
