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

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.

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Ingredients

4 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

24 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon CinnamonView ingredient guideLike ingredientDislike ingredient

2 ounce Maple SyrupView ingredient guideLike ingredientDislike ingredient

3 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce PecansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

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.

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.

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.