Maple Glazed Pork Chops with Sweet Potato Mash and Garlic Green Beans

If you have a sweet tooth that often lingers past dessert, this dinner is your perfect match. The maple glaze brings a candy-like sweetness to tender pork chops, while cinnamon-spiced sweet potato mash adds a creamy, comforting base. But don’t worry-savory elements like crisp garlic green beans and crunchy pecans keep every bite grounded.

Packed with vitamin A from the sweet potatoes and protein from the pork, this meal is as nutritious as it is delicious. It’s a weeknight winner that feels special enough for company.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon CinnamonView ingredient guideLike ingredientDislike ingredient

1 ounce Maple SyrupView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce PecansView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel sweet potatoes and cut into ½-inch cubes. Place in a medium pot and cover with water by 1 inch. Bring to a boil and cook until easily pierced with a knife, about 12 minutes. Use a slotted spoon to transfer sweet potatoes to a medium bowl, keeping the pot of water boiling.
2. While sweet potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Season pork chops with salt and pepper. Cook to desired doneness, 4-6 minutes per side. Remove from pan and set aside. Mince 1 clove garlic (save the rest for another use).
3. Add green beans to the pot of boiling water and cook until tender but still crisp, 3-4 minutes. Drain and return to pot. Add ½ tablespoon butter and a pinch of minced garlic. Toss until butter melts and coats green beans. Season with salt, pepper and more garlic to taste (reserve a little for the glaze).
4. Add 1 tablespoon butter, ½ teaspoon cinnamon and ½ tablespoon maple syrup to the bowl with sweet potatoes. Mash with a potato masher or fork until mostly smooth. Season with salt and pepper. Cover with foil to keep warm.
5. Heat a drizzle of oil in the same pan used for pork over medium heat. Add remaining garlic and cook until fragrant, about 30 seconds. Pour in 1½ tablespoons balsamic vinegar and remove pan from heat. Let bubble and reduce until slightly syrupy, about 1 minute. Return to medium heat and add remaining maple syrup. Simmer until thick and glaze-like, about 2 minutes.
6. Add pork chops to the pan and turn to coat in glaze. Remove from heat. Divide sweet potato mash, green beans and pork between plates. Sprinkle sweet potatoes with pecans. Drizzle any remaining glaze over pork and serve.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time as needed.

Can I make this dish dairy-free?

Substitute butter with a plant-based alternative or extra oil. The taste will vary slightly.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave.