Maple-Glazed Pork Chops with Double Potato Mash and Broccoli

Maple syrup isn’t just for breakfast-it brings a wonderful sweetness to savory dishes, especially pork. In this recipe, pan-seared pork chops are finished with a rich maple pan sauce that perfectly complements the creamy double potato mash and crisp-tender broccoli. Toasted pecans add a delightful crunch, making every bite a harmony of flavors and textures.

This dish is surprisingly simple to prepare, with most of the work happening while the potatoes boil. The combination of Yukon Gold and sweet potatoes creates a mash that’s both buttery and slightly sweet, while the broccoli provides a fresh contrast. Whether you’re cooking for a weeknight dinner or a special occasion, this meal is sure to impress.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

16 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 ounce PecansView ingredient guideLike ingredientDislike ingredient

0.5 ounce ThymeView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

24 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Fall Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 ounce Maple SyrupView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel the Yukon Gold and sweet potatoes, then cut into ½-inch cubes. Cut any large broccoli florets into bite-sized pieces. Roughly chop the pecans. Pick 1 teaspoon of thyme leaves from the stems; reserve the remaining sprigs. Pat the pork chops dry with a paper towel, then season all over with salt, pepper and the fall spice blend.
2. Place both types of potatoes in a medium pot and add enough salted water to cover by 1 inch. Bring to a boil and cook until easily pierced with a knife, about 15 minutes. Drain well and return to the pot. Meanwhile, place the pecans in a large pan over medium-high heat. Cook, tossing frequently, until toasted, 3-5 minutes. Transfer to a plate to cool.
3. Heat a drizzle of vegetable oil in the same pan over medium-high heat. Add the pork chops and cook to your desired doneness, 4-6 minutes per side. Transfer to a plate to rest. Place the broccoli and a splash of water in a large microwave-safe bowl. Cover with plastic wrap and poke a few holes in the wrap.
4. Microwave the broccoli on high until tender, about 5 minutes. Drain thoroughly, then add 2 tablespoons of butter to the bowl and toss until melted. Season with salt and pepper. Sprinkle with the toasted pecans. Place the pot with the drained potatoes over low heat and cook for 1 minute to evaporate excess moisture. Mash with a potato masher or fork until smooth, then stir in the sour cream. Season generously with salt and pepper.
5. Rinse and dry the pan used for the pork, then place it over medium-low heat. Add the remaining 2 tablespoons of butter and the reserved thyme sprigs. Swirl the pan until the butter melts, about 1 minute. Stir in the chicken demi-glace and maple syrup. Let simmer until slightly reduced, 1-2 minutes (lower the heat if it bubbles too aggressively). Stir in any juices that have accumulated on the plate with the pork. Season with salt and pepper. Discard the thyme sprigs.
6. Divide the mashed potatoes and broccoli between plates. Arrange the pork chops on top of the potatoes, then drizzle with the maple pan sauce. Sprinkle with the reserved thyme leaves and serve.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute regular russet potatoes for Yukon Gold, but the mash may be less creamy. For the sweet potato, any variety works.

What can I use instead of chicken demi-glace?

You can substitute ½ cup of chicken broth mixed with 1 teaspoon of cornstarch. Simmer until slightly thickened.

Is there a substitute for fall spice blend?

Mix 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon allspice and ¼ teaspoon cloves to make your own.