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

This dish is a dream for anyone with a sweet tooth who still wants a satisfying dinner. The maple glaze brings a candy-like sweetness to tender pork chops, while cinnamon-spiced sweet potato mash adds a creamy, comforting side. Crisp green beans tossed with garlic provide a savory balance, making every bite perfectly rounded.

Packed with vitamin A from the sweet potatoes and protein from the pork, this meal is as nutritious as it is delicious. The glaze, made with maple syrup and balsamic vinegar, creates a sticky, flavorful coating that pairs beautifully with the crunchy pecans sprinkled on top. It’s a weeknight dinner that feels special.

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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 add enough water to cover 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 on the stove.
2. While sweet potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Season pork chops all over with salt and pepper. Add to the pan and cook to your desired doneness, 4-6 minutes per side. Remove from pan and set aside. Meanwhile, mince 1 clove of garlic (save the rest for later).
3. Add green beans to the pot of boiling water and cook until tender but still crisp, 3-4 minutes. Drain and return to the pot. Add ½ tablespoon butter and a pinch of the minced garlic. Toss until butter melts and coats the 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 the remaining garlic and cook until fragrant, about 30 seconds. Pour in 1½ tablespoons balsamic vinegar and remove the pan from heat. Let it bubble and reduce until slightly syrupy, about 1 minute. Return the pan to medium heat and add the remaining maple syrup. Simmer until thick and glaze-like, about 2 minutes.
6. Return the pork chops to the pan and turn to coat in the glaze. Remove from heat. Divide sweet potato mash, green beans and pork between plates. Sprinkle sweet potatoes with pecans. Drizzle any remaining glaze over the 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 until chicken reaches 165°F internally.

Can I substitute the pecans?

Absolutely. Walnuts or almonds are great alternatives. Omit nuts entirely if you prefer.

How do I make this dairy-free?

Use a plant-based butter or oil instead of butter. The dish will still be delicious.