June 21, 2026 · 30 min

Maple Balsamic Glazed Pork Chops with Cinnamon Sweet Potato Mash and Garlic Green Beans

Dinner30 min710 cal / serving

This dish is a dream for anyone with a sweet tooth who still wants a satisfying dinner. The maple balsamic glaze brings a candy-like sweetness to the pork chops, while the cinnamon-spiced sweet potato mash adds warmth and creaminess. But don’t worry—savory elements like garlicky green beans and crunchy pecans keep everything grounded.

Packed with vitamin A from the sweet potatoes and protein from the pork, this meal is as nutritious as it is delicious. The glaze doubles as a sauce, so every bite is full of flavor. Ready in about 30 minutes, it’s perfect for a weeknight indulgence.

Ingredients

Sweet Potatoes4 unit Sweet PotatoesView ingredient guide
Pork Chops24 ounce Pork ChopsView ingredient guide
Garlic2 clove GarlicView ingredient guide
Green Beans12 ounce Green BeansView ingredient guide
Cinnamon1 teaspoon CinnamonView ingredient guide
Maple Syrup2 ounce Maple SyrupView ingredient guide
Pecans1 ounce PecansView ingredient guide
Vegetable Oil1 tablespoon Vegetable OilView ingredient guide
Butter2.5 tablespoon ButterView ingredient guide
SaltSalt, to tasteView ingredient guide
PepperPepper, to tasteView ingredient guide

Instructions

  1. Wash and dry all produce. Peel the sweet potatoes and cut them into ½-inch cubes. Place in a large pot and add enough water to cover by 1 inch. Bring to a boil and cook until easily pierced with a knife, about 12 minutes. Use a slotted spoon to transfer the sweet potatoes to a large bowl. Keep the pot of boiling water on the stove.
  2. While the sweet potatoes cook, heat a large drizzle of vegetable oil in a large pan over medium-high heat. Season the pork chops all over with salt and pepper. Add to the pan and cook to your desired doneness, 4–6 minutes per side. Remove from the pan and set aside. Meanwhile, mince 1 clove of garlic (use the other as you like).
  3. Add the green beans to the pot of boiling water and cook until tender but still slightly crisp, 3–4 minutes. Drain and return to the pot. Add ½ tablespoon butter and a pinch of the minced garlic. Toss until the butter melts and coats the green beans. Season with salt, pepper, and more garlic to taste, but save a little for the glaze.
  4. Add 2 tablespoons butter, cinnamon, and 1 tablespoon maple syrup to the bowl with the sweet potatoes. Mash with a potato masher or fork until mostly smooth. Season with salt and pepper. Cover with foil to keep warm.
  5. Heat a drizzle of oil in the pan used for the pork over medium heat. Add the remaining minced garlic and cook until fragrant, about 30 seconds. Pour in 3 tablespoons balsamic vinegar (you may have extra) and remove the pan from heat. Let it bubble and reduce until slightly syrupy, about 1 minute. Return to medium heat and add the remaining maple syrup. Simmer until thick and glaze-like, about 2 minutes.
  6. Add the pork chops back to the pan and turn to coat in the glaze. Remove from heat. Divide the sweet potato mash, green beans, and pork chops among plates. Sprinkle the sweet potatoes with pecans. Drizzle any remaining glaze over the pork and serve.

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Recipe Tips

For extra creamy sweet potato mash, add a splash of milk or cream.

To keep the green beans bright green, plunge them into ice water after boiling.

If your glaze is too thick, thin it with a teaspoon of water or more maple syrup.

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.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

Can I make this dairy-free?

Substitute the butter with a plant-based butter or coconut oil. The mash will still be creamy.

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