Maple Dijon Glazed Pork Chops with Roasted Potatoes and Cranberry Pine Nut Salad

This dish brings together the perfect balance of sweet and savory with a maple Dijon glaze that coats tender pork chops. Paired with crispy roasted fingerling potatoes and a bright cranberry pine nut salad, it’s a complete meal that’s both comforting and elegant.

The glaze, made with maple syrup, Dijon mustard and thyme, adds a sticky, flavorful coating to the pork. The potatoes are roasted until golden and tender, while the salad offers a tangy, nutty contrast. It’s a dinner that feels special but comes together in under an hour.

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Ingredients

24 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 ounce 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

1 tablespoon Fall Spice BlendView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

1 ounce Pine NutsView ingredient guideLike ingredientDislike ingredient

8 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C). Wash and dry all produce. Halve the fingerling potatoes lengthwise. On a baking sheet, toss potatoes with half the thyme sprigs, a generous drizzle of olive oil, salt and pepper. Arrange potatoes cut-side down. Roast until tender and golden brown, about 30 minutes.
2. While potatoes roast, strip 1 tablespoon of leaves from the remaining thyme sprigs and chop them. Halve the lemon; cut one half into wedges. In a small bowl, stir together the chopped thyme, maple syrup, Dijon mustard and chicken stock concentrates.
3. Heat a large drizzle of vegetable oil in a large skillet (preferably nonstick) over medium-high heat. Season the pork chops on all sides with 2 teaspoons of the fall spice blend, salt and pepper. Add to the skillet and cook until browned and cooked through, 3-4 minutes per side.
4. Pour the maple syrup mixture into the skillet with the pork. Let it simmer until thickened to a glaze, about 2 minutes, turning the pork to coat. Remove from heat and squeeze a little lemon juice over the pork.
5. In a large bowl, toss the mixed greens with dried cranberries, pine nuts, 2 tablespoons olive oil and a few squeezes of lemon. Season with salt and pepper. For extra flavor, toast the pine nuts in a dry pan over medium heat until golden, 3-4 minutes.
6. Discard the thyme sprigs from the roasted potatoes. Divide the potatoes, pork chops and salad among plates. Drizzle any remaining glaze from the pan over the pork. Serve with lemon wedges on the side.

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?

You can use a mix of 1/2 teaspoon cinnamon, 1/2 teaspoon smoked paprika and a pinch of nutmeg.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels on stock concentrate and spice blend to be sure.