Maple Dijon Glazed Pork Chops with Roasted Potatoes and Cranberry Salad

This dish brings together the perfect balance of sweet and tangy flavors. Maple syrup and Dijon mustard create a luscious glaze that coats tender pork chops, while roasted potatoes and a vibrant cranberry salad round out the meal.

Ready in about 40 minutes, this recipe is ideal for a satisfying weeknight dinner. The combination of savory pork, crispy potatoes and bright, chewy salad will have everyone at the table asking for seconds.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView 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 teaspoon Fall 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

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 unit LemonView 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 with half the thyme sprigs, salt, pepper and a large drizzle of olive oil on a baking sheet. Roast on top rack until tender and crisped, about 25 minutes.
2. Strip 1½ tsp thyme leaves from remaining sprigs; roughly chop leaves. Halve lemon; cut one half into wedges. In a small bowl, stir together chopped thyme, maple syrup, mustard and stock concentrate.
3. Season pork all over with 1 tsp Harvest Spice (we sent more), salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat (use nonstick if you have it). Add pork to pan and cook until browned on surface and just shy of desired doneness, 3-4 minutes per side.
4. Pour maple syrup mixture into pan with pork and let simmer until thickened to a glaze-like consistency, about 1 minute. Flip 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 TBSP olive oil 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 lemon wedges on the side for squeezing over.

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.

What can I substitute for the fall spice blend?

A mix of cinnamon, nutmeg and a pinch of allspice or cloves can mimic the warm flavors.

Can I make this recipe ahead?

The potatoes can be roasted in advance and reheated. The glaze and salad are best prepared fresh.