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 the pork chops, while cinnamon-spiced sweet potato mash adds warmth and creaminess. Crisp green beans with garlic provide a savory counterpoint, making every bite balanced and delicious.

Packed with vitamin A from the sweet potatoes and protein from the pork, this meal is as nutritious as it is flavorful. The glaze, made with maple syrup and balsamic vinegar, is simple yet impressive. Toasted pecans on the mash add a delightful crunch. Ready in about 30 minutes, it’s perfect for a weeknight treat.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Peel the sweet potatoes and cut into 1/2-inch cubes. Place in a medium pot and cover with water by 1 inch. Bring to a boil and cook until tender, about 12 minutes. Use a slotted spoon to transfer the sweet potatoes to a bowl; reserve the pot of boiling water.
2. While the sweet potatoes cook, heat a drizzle of oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper. Cook until browned and cooked through, 4-6 minutes per side. Transfer to a plate and set aside.
3. Mince 1 clove of garlic. Add the green beans to the pot of boiling water and cook until tender-crisp, 3-4 minutes. Drain and return to the pot. Add 1/2 tablespoon butter and a pinch of garlic. Toss to coat. Season with salt and pepper. Set aside.
4. Add 1 tablespoon butter, 1/2 teaspoon cinnamon and 1/2 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 skillet over medium heat. Add the remaining minced garlic and cook until fragrant, about 30 seconds. Pour in 1 1/2 tablespoons balsamic vinegar and remove from heat. Let bubble and reduce slightly, about 1 minute. Return to medium heat and add the remaining maple syrup. Simmer until thickened, about 2 minutes.
6. Add the pork chops to the skillet and turn to coat with the glaze. Remove from heat. Divide the sweet potato mash, green beans and pork between plates. Sprinkle the mash with pecans. Drizzle any remaining glaze over the pork and serve.

Recipe Tips

FAQ

Can I use boneless pork chops?

Yes, boneless pork chops work well. Adjust cooking time as needed; they may cook faster.

Can I substitute the green beans?

Absolutely. Asparagus or broccoli would be great alternatives. Cook until tender-crisp.

How do I make this dairy-free?

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