Cinnamon-Spiced Pork Chops with Roasted Brussels Sprouts and Honey Butter Sweet Potatoes

Warm spices like cinnamon and cumin transform simple pork chops into a comforting fall dish. Paired with roasted Brussels sprouts and tender sweet potatoes topped with honey butter, this meal brings all the best flavors of the season to your table.

The pork chops are seared until golden and finished with a quick pan sauce made with shallots, dried cranberries and chicken stock. It’s an easy weeknight dinner that feels special enough for company.

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Ingredients

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Fall Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

0.5 ounce HoneyView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Finely chop 2 teaspoons thyme leaves. Trim and halve Brussels sprouts. Toss on a baking sheet with a large drizzle of olive oil, 1 teaspoon chopped thyme, salt and pepper. Roast until lightly browned, about 10 minutes.
2. Meanwhile, poke sweet potatoes all over with a fork. Place in a large microwave-safe bowl and microwave until slightly softened, 3-4 minutes. Let cool slightly. After Brussels sprouts have roasted 10 minutes, add sweet potatoes to the baking sheet. Return to oven until vegetables are tender, about 10 minutes more.
3. While vegetables roast, pat pork chops dry with paper towels; season all over with the fall spice blend, salt and pepper. Heat a large drizzle of olive oil in a medium pan over medium-high heat (use nonstick if you have one). Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; remove pork from pan and set aside. Wipe out the pan.
4. Halve, peel and thinly slice the shallot. Heat a drizzle of olive oil in the same pan over medium-high heat. Add shallot, remaining chopped thyme and a pinch of salt and pepper. Cook, stirring, until slightly softened, about 1 minute.
5. Add stock concentrate, dried cranberries and ¼ cup water to the pan. Reduce heat to medium-low. Simmer until thickened, 1-2 minutes. Stir in 1 tablespoon butter and any juices from the resting pork. Turn off heat.
6. Place 2 tablespoons butter in a small bowl. Microwave until softened, about 10 seconds. Stir in honey; season with salt and pepper. Cut sweet potatoes lengthwise; fluff insides with a fork. Divide pork, sweet potatoes and Brussels sprouts among plates. Top sweet potatoes with honey butter. Spoon pan sauce over pork.

Recipe Tips

FAQ

Can I use a different spice blend?

Yes, you can substitute with a mix of cinnamon, cumin and a pinch of cayenne for warmth.

Can I make this recipe dairy-free?

Use vegan butter or omit the butter in the honey butter and pan sauce. The sauce will still be flavorful.

How do I know when the pork chops are done?

Use a meat thermometer; pork should reach an internal temperature of 145°F.