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

This dish is a celebration of sweet and savory flavors, perfect for those who love a touch of sweetness in their dinner. The pork chops are glazed with a rich maple-balsamic reduction, while the sweet potato mash gets a warm cinnamon twist. Crisp green beans with garlic add a fresh, savory balance.

Not only is this meal delicious, but it’s also packed with nutrients like vitamin A from the sweet potatoes. The pecans on top add a delightful crunch. It’s a complete, satisfying dinner that comes together in about 30 minutes.

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Ingredients

4 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

24 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

Can I use boneless pork chops?

Yes, boneless pork chops work well. Adjust cooking time as needed.

Can I substitute the pecans?

Absolutely, try walnuts or skip the nuts for a nut-free version.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels to be sure.