Storing leftover honey maple glazed pork chops
When they are fully cooled, transfer the pork chops and all remaining sauce to an airtight container and store in the fridge up to 5 days.
To reheat leftover pork chops, slice them into thin slices and reheat in the honey maple sauce in the microwave or on the stove. If there isn't enough sauce, make a fresh batch and smother the pork chops in it. Slicing the pork chops and reheating them in sauce makes them reheat more quickly and reduces the chance that you will overcook and dry them out. No one wants leathery leftovers.
Leftover honey maple glazed pork chops can be frozen for longer storage. Slice the cooled chops and store them in a zippered freezer bag or airtight freezer container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Recipe
Honey Maple Glazed Pork Chops
Ingredients
- 2 teaspoons olive oil
- 1 pounds boneless pork chops 4 one-inch thick pork chops
- ¼ cup honey or hot honey
- ¼ cup maple syrup
- 1½ tablespoons fresh ginger grated
Instructions
- Mix honey, maple syrup, and grated ginger in a small bowl.
Grill instructions
- Insert probe of meat thermometer into the thickest part of the thickest pork chop, but not touching the bone at all. Lightly season the pork chops with salt and pepper on both sides.
- Place pork chops on the grate of a gas grill preheated to 350ºF. Paint the top side of the pork chops with sauce.
- After 3 minutes, flip the pork chops and paint the top with sauce.
- Continue cooking, flipping, and painting the top side every 2-3 minutes, until all sauce is used up and the thermometer reaches 140ºF (60ºC). Remove from the grill and let them rest for 5 minutes, so that the temperature can continue to rise. Pork is safe to eat at 145°F (63 °C).
Stovetop instructions
- Insert probe of meat thermometer into the thickest part of the thickest pork chop, but not touching the bone at all. Lightly season the pork chops with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat.
- Add the pork chops to the oil and do not move for 3-4 minutes. Turn the pork chops over and cook for 1-2 minutes, undisturbed.
- Pour the sauce into the skillet and cook until the thermometer reaches 140ºF (60ºC). Remove from the pan and let them rest for 5 minutes, so that the temperature can continue to rise. Pork is safe to eat at 145°F (63 °C).
- Spoon any remaining sauce over the tops of the pork chops when you serve them.
Nic says
Believe it or not, I just got some pork chops out of the freezer. Thanks for inspiring me with this recipe! We don't have maple syrup in the Netherlands, but I'm sure I can find online how to substitute it..
Nic's last blog post..Not a chicken
Nic says
Believe it or not, I just got some pork chops out of the freezer. Thanks for inspiring me with this recipe! We don't have maple syrup in the Netherlands, but I'm sure I can find online how to substitute it..
Nic's last blog post..Not a chicken
Sarah H says
I've had some pork chops in the freezer for a while now, and I've been wondering what to do with them. I'll have to try this - sounds easy and tasty! Thanks!
Sarah H says
I've had some pork chops in the freezer for a while now, and I've been wondering what to do with them. I'll have to try this - sounds easy and tasty! Thanks!
zoe says
Ooh we have boneless pork chops for tomorrow and I hadn't decided yet what to do with them.
I have all those ingredients in the house, I might try this.
zoe's last blog post..TASTY THURSDAY
Jodi says
Yum!! I love pork chops and am always looking for new ways to cook them!
Jodi's last blog post..Tasty Thursday
Southern Fried Mama says
Those sound yummy.
The trick with pork chops is to know that they cook quick and you NEVER want to over cook them.
Southern Fried Mama's last blog post..Tasty Thursday: 4/23/09
zoe says
Ooh we have boneless pork chops for tomorrow and I hadn't decided yet what to do with them.
I have all those ingredients in the house, I might try this.
zoe's last blog post..TASTY THURSDAY
Jodi says
Yum!! I love pork chops and am always looking for new ways to cook them!
Jodi's last blog post..Tasty Thursday
Southern Fried Mama says
Those sound yummy.
The trick with pork chops is to know that they cook quick and you NEVER want to over cook them.
Southern Fried Mama's last blog post..Tasty Thursday: 4/23/09
Joy @ Joy Of Desserts says
Southern Fried Mama is right. Pork is delicious as long as you don't overcook it. If you marinate it, it will be easier to keep moist too and mustard is another nice tenderizer.
My first Tasty Tuesday is up too. 🙂
Joy @ Joy Of Desserts's last blog post..Vintage Recipe Thursday -- 5th Weekly Edition Macaroon Cream Pie
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Joy @ Joy Of Desserts says
Southern Fried Mama is right. Pork is delicious as long as you don't overcook it. If you marinate it, it will be easier to keep moist too and mustard is another nice tenderizer.
My first Tasty Tuesday is up too. 🙂
Joy @ Joy Of Desserts's last blog post..Vintage Recipe Thursday -- 5th Weekly Edition Macaroon Cream Pie
[WORDPRESS HASHCASH] The poster sent us '0 which is not a hashcash value.
Eric says
Great recipe, thank you!
Eric says
Great recipe, thank you!