Village Tavern, Maple Glazed Pork Chop with Apple Chutney - WVTM-TV Birmingham, AL

Village Tavern, Maple Glazed Pork Chop with Apple Chutney

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Chef Mary Grace Howard shows you how to make this incredible Maple Glazed Pork Chop with Apple Chutney. This recipe is sure to wow anyone with a pulse. Chef Howard is the head chef and recipe developer for all Village Tavern restaurants around the world and a favorite chef of viewers on Daytime Alabama. Village Tavern is located at The Summit in Birmingham, Alabama. Visit for more information.

Maple Glazed Pork Chop with Apple Chutney

Serves 8


  • 4 lb Pork Rack, Frenched

Maple Brine

  • 1 Gallon Warm Water
  • 1 ¼ Cup Dark Brown Sugar
  • 1 ¾ Cup Kosher Salt
  • 1 Cup Maple Syrup
  • 1 Tbsp. Coriander, whole
  • 1 Tbsp. Black Peppercorns
  • 4 Each Bay Leaves, whole
  • 1 Tbsp. Fresh Thyme
  • 1 Tbsp. Fresh, Chopped Oregano
  • 1 Tbsp. Garlic, Minced

Maple Glaze

  • 2 Cups Maple Syrup
  • 1 ½ Cups Dijon Mustard
  • 4 oz. wt. Unsalted Butter
  • ½ Cup Worcestershire Sauce
  • 2 Cups Honey

Apple Chutney

  • 8 Granny Smith Apples, peeled, cored, diced ¾ inch
  • 1 Cup Dried Apricots, diced ¼"
  • 4 Cups Yellow Onions, diced ½"
  • 2 Tbsp. Mustard Seed
  • 2 Tbsp. Ginger, peeled, minced
  • ½ Cup Jalapeno Pepper, seeded and minced
  • 1 Lb Light Brown Sugar
  • ½ Cup Cider Vinegar
  • 1 Tbsp. Kosher Salt
  • 1 Cup Red Pepper, diced ½ inch


  1. In a large mixing bowl (enough to fit the pork rack), mix together the first 10 ingredients for the Maple Brine. Cool.
  2. Place the pork rack on the brine, making sure that loin is covered.
  3. Marinate overnight.
  4. Combine all the ingredients for the Maple glaze. Store and reserve.
  5. For the Apple Chutney, place all ingredients, except the red peppers in a heavy bottomed sauce pan.
  6. Bring to a boil, lower heat, and simmer approximately 15 minutes.
  7. Add red pepper. Continue to cook until apples are just tender. Cool and store until ready to use.
  8. The following day, slice the pork chop into ½ lb portion. (8 chops total)
  9. Pre-heat oven to 350 F.
  10. Pre-heat sauté pan with oil, sear the pork chop 2 minutes on each side or until it is golden brown. You will have to do it in batches. Transfer pork chop in a sheet pan. Glaze both sides with maple glaze.
  11. Place the sheet pan with the pork chops inside the oven and then cook for 8-10 minutes or longer or until internal temperature is 150 degrees.
  12. Remember, pork will still continue to cook after you take it out of the oven (carryover cooking). Pork should reach an internal temperature of 165 degrees.
  13. Serve with warm maple glaze and Apple chutney.
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