Maple Dijon Glazed Pork Chops with Roasted Potatoes and Cranberry Salad

This recipe brings together the sweet richness of maple syrup and the tangy kick of Dijon mustard to create a glaze that perfectly coats tender pork chops. Paired with crispy roasted potatoes and a bright cranberry salad, it’s a meal that hits all the right notes.

The combination of flavors and textures makes this dish a standout for any night of the week. The potatoes are seasoned with thyme and roasted until golden, while the salad adds a fresh, tart contrast. It’s a complete dinner that feels special but comes together easily.

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Ingredients

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

24 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Autumn Spice BlendView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

2 ounce Sunflower SeedsView ingredient guideLike ingredientDislike ingredient

8 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 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 concentrates.
3. Season pork all over with 2 tsp Autumn Spice Blend, salt and pepper. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. 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 2 minutes. Toss 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, 2 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 chops or pork tenderloin can be substituted. Adjust cooking time as needed.

What can I substitute for Autumn Spice Blend?

A mix of cinnamon, nutmeg and a pinch of allspice works well.

Can I make this recipe ahead?

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