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

These maple balsamic pork chops balance savory seared pork with a sweet, tangy glaze that cooks right in the pan. The sauce reduces until glossy, then coats each chop with rich flavor.

On the side, mashed sweet potatoes get a warm hint of cinnamon and maple, while green beans are tossed with butter and garlic. A sprinkle of pecans adds a simple crunchy finish.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon CinnamonView ingredient guideLike ingredientDislike ingredient

1 ounce Maple SyrupView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce PecansView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Peel the sweet potatoes and cut them into 1/2-inch cubes.
2. Place the sweet potatoes in a medium pot and add enough water to cover them by 1 inch. Bring to a boil and cook until the pieces are easily pierced with a knife, about 12 minutes.
3. Use a slotted spoon to transfer the cooked sweet potatoes to a medium bowl. Keep the pot of water boiling on the stove.
4. While the sweet potatoes cook, mince the garlic. Heat 1 teaspoon vegetable oil in a large pan over medium-high heat.
5. Season the pork chops all over with salt and pepper. Add them to the hot pan and cook until done to your liking, 4 to 6 minutes per side. Transfer the pork to a plate and set aside.
6. Add the green beans to the boiling water and cook until tender but still slightly crisp, 3 to 4 minutes. Drain, then return them to the pot.
7. Add 1/2 tablespoon butter and a small pinch of minced garlic to the green beans. Toss until the butter melts and coats the beans. Season with salt and pepper, adding a little more garlic if desired, but reserve some garlic for the glaze.
8. Add 1 tablespoon butter, the cinnamon and 1 1/2 teaspoons maple syrup to the bowl with the sweet potatoes. Mash with a potato masher or fork until mostly smooth. Season with salt and pepper.
9. Return the pan used for the pork to medium heat and add the remaining 1 teaspoon vegetable oil. Add the remaining garlic and cook until fragrant, about 30 seconds.
10. Pour in the balsamic vinegar, then remove the pan from the heat. Let it bubble and reduce until slightly syrupy, about 1 minute.
11. Return the pan to medium heat and stir in the remaining maple syrup. Simmer until the sauce thickens into a glaze, about 2 minutes.
12. Add the pork chops back to the pan and turn them to coat in the maple-balsamic glaze. Remove the pan from the heat.
13. Plate the sweet potato mash, green beans and glazed pork chops. Sprinkle the sweet potatoes with pecans and spoon any extra glaze over the pork.

Recipe Tips

FAQ

Can I mash the sweet potatoes with a fork?

Yes. A fork works well if you do not have a potato masher; the texture may be a little more rustic but still delicious.

How do I keep the green beans crisp-tender?

Boil them for 3 to 4 minutes, then drain them as soon as they are tender but still have a little snap.

What should the maple balsamic glaze look like?

It should be slightly thick, glossy and sauce-like so it clings to the pork chops when they are turned in the pan.