Maple Dijon Glazed Pork Chops with Roasted Potatoes and Cranberry Salad

This recipe brings together the comforting sweetness of maple syrup with the tangy kick of Dijon mustard for a perfectly balanced glaze on tender pork chops. The result is a dish that feels both cozy and elegant, ideal for a weeknight dinner that’s a little bit special.

Alongside the glazed pork, you’ll enjoy crispy roasted Yukon Gold potatoes seasoned with thyme and a fresh green salad tossed with dried cranberries and sunflower seeds. It’s a complete meal that’s as delightful to look at as it is to eat.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Autumn Spice BlendView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

1 ounce Sunflower SeedsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable 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 450°F. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Toss potatoes on a baking sheet with a large drizzle of olive oil, half the thyme sprigs, salt and pepper. Roast on top rack until tender and crisped, about 25 minutes.
2. Strip ¾ teaspoon thyme leaves from remaining sprigs (1½ teaspoons for 4 servings); roughly chop leaves. Cut lemon into wedges. In a small bowl, stir together chopped thyme, maple syrup, mustard and stock concentrate.
3. Season pork all over with 1 teaspoon Autumn Spice Blend (2 teaspoons for 4 servings), salt and pepper. Heat a large drizzle of vegetable oil in a large pan over medium-high heat (use nonstick if available). Add pork and cook until browned on both sides, 3-4 minutes per side.
4. Pour maple syrup mixture into pan and let simmer until thickened and pork is cooked through, 1-2 minutes. Turn pork to coat. Remove pan from heat and stir in a squeeze or two of lemon juice.
5. In a large bowl, toss together mixed greens, cranberries, sunflower seeds, 1 tablespoon olive oil (2 tablespoons for 4 servings) and a few squeezes of lemon juice. Season with salt and pepper.
6. Discard thyme sprigs from sheet with potatoes, then divide potatoes, pork and salad between plates. Drizzle pork with remaining glaze in pan. Serve with any remaining lemon wedges on the side for squeezing over.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork chops or even pork tenderloin medallions work well. Adjust cooking time as needed to ensure they are cooked through.

What can I substitute for the Autumn Spice Blend?

A mixture of ½ teaspoon cinnamon, ¼ teaspoon nutmeg and a pinch of allspice or cloves makes a good substitute.

Can I make this recipe ahead of time?

The potatoes can be roasted in advance and reheated. The glaze and salad are best prepared fresh. Cook the pork just before serving for optimal texture.