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

This recipe brings together sweet and savory in the most delicious way. Maple syrup creates a glossy, caramelized glaze on pan-seared pork chops, while cinnamon-spiked sweet potato mash and buttery garlic green beans round out the plate. It’s an easy weeknight dinner that feels special.

The combination of flavors is comforting yet elevated. The natural sweetness of the maple glaze pairs perfectly with the earthy sweet potatoes and the slight bitterness of green beans. Toasted pecans add a pleasant crunch. Ready in about 30 minutes, this dish is sure to become a family favorite.

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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. Wash and dry all produce. Peel sweet potatoes and cut into ½-inch cubes. Place in a medium pot with 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; keep 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 all over with salt and pepper. Add to the pan and cook to desired doneness, 4-6 minutes per side. Remove pork from pan and set aside. Meanwhile, mince 1 clove garlic.
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 minced garlic. Toss until butter melts and coats the beans. Season with salt, pepper and more garlic to taste; reserve a little garlic for the glaze.
4. Add 1 tablespoon butter, ½ teaspoon cinnamon and 1½ teaspoons 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 minced 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 pan to medium heat and add the remaining maple syrup. Simmer until thick and glaze-like, about 2 minutes.
6. Return 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 boneless pork chops?

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

Can I make this recipe dairy-free?

Yes, substitute the butter with a dairy-free alternative like vegan butter or coconut oil.

How do I store leftovers?

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