Maple Mustard Glazed Pork Chops with Roasted Potatoes and Cranberry Pine Nut Salad

These maple mustard glazed pork chops are the perfect balance of sweet and tangy, with a sticky glaze that caramelizes beautifully on the meat. Paired with crispy roasted fingerling potatoes and a bright cranberry pine nut salad, this dish is a complete meal that feels special enough for a weekend dinner but quick enough for a weeknight.

The glaze comes together in minutes with maple syrup, Dijon mustard and fresh thyme, creating a sauce that coats each chop in savory-sweet flavor. A squeeze of lemon brightens everything up, while the salad adds a pop of color and crunch. Serve with lemon wedges for an extra burst of freshness.

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Ingredients

24 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 ounce Maple SyrupView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

24 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fall Spice BlendView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

1 ounce Pine NutsView ingredient guideLike ingredientDislike ingredient

8 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C). Halve fingerling potatoes lengthwise. On a baking sheet, toss potatoes with half the thyme sprigs, a generous drizzle of olive oil, salt and pepper. Arrange cut-side down and roast until tender and golden, about 30 minutes.
2. Meanwhile, strip 1 tablespoon of thyme leaves from the remaining sprigs and chop finely. Halve the lemon; cut one half into wedges. In a small bowl, stir together chopped thyme, maple syrup, Dijon mustard and chicken stock concentrates.
3. Heat a large drizzle of vegetable oil in a large skillet (preferably nonstick) over medium-high heat. Season pork chops on both sides with 2 teaspoons of the fall spice blend, salt and pepper. Cook until browned and cooked to your liking, 3-4 minutes per side.
4. Pour the maple syrup mixture into the skillet with the pork. Let it simmer until thickened to a glaze, about 2 minutes, turning the chops to coat. Remove from heat and squeeze in a little lemon juice to taste.
5. In a large bowl, toss mixed greens with dried cranberries, pine nuts, 2 tablespoons olive oil and a few squeezes of lemon. Season with salt and pepper. For extra flavor, toast the pine nuts in a dry pan over medium heat until golden, 3-4 minutes, before adding.
6. Discard the thyme sprigs from the roasted potatoes. Divide potatoes, pork chops and salad among plates. Drizzle any remaining glaze from the pan over the pork. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork loin chops or pork tenderloin medallions work well. Adjust cooking time as needed.

What can I substitute for the fall spice blend?

A mix of cinnamon, nutmeg, allspice and a pinch of cloves makes a good substitute.

Can I make this recipe ahead of time?

The potatoes can be roasted ahead and reheated. The glaze and salad are best made fresh.