Maple Mustard Glazed Pork Chops with Roasted Potatoes and Cranberry Sunflower Salad

This recipe brings together the irresistible combination of sweet maple syrup and tangy Dijon mustard, creating a glaze that perfectly complements juicy pork chops. The pork is seared until golden, then coated in a rich, sticky glaze that’s both savory and sweet. Paired with crispy roasted Yukon Gold potatoes and a refreshing salad of mixed greens, dried cranberries and sunflower seeds, this meal is a delightful balance of flavors and textures.

Ready in just 40 minutes, this dish is perfect for a weeknight dinner that feels special. The roasted potatoes are seasoned with thyme and olive oil, while the salad adds a pop of color and crunch. Whether you’re cooking for family or guests, this maple mustard pork chop recipe is sure to impress.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 ounce Maple SyrupView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Fall Spice BlendView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

1 ounce Sunflower SeedsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C). Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. On a baking sheet, toss potatoes with half the thyme sprigs, a drizzle of olive oil, salt and pepper. Roast until tender and golden, about 25 minutes.
2. Strip leaves from remaining thyme sprigs to get about 1½ teaspoons. Finely chop the leaves. In a small bowl, combine chopped thyme, maple syrup, Dijon mustard and chicken stock concentrate. Set aside.
3. Heat a drizzle of vegetable oil in a large nonstick pan over medium-high heat. Season pork chops on all sides with fall spice blend, salt and pepper. Sear pork until browned, 3-4 minutes per side, until just shy of desired doneness.
4. Pour the maple-mustard mixture into the pan with the pork. Let it simmer until thickened to a glaze, about 1 minute, turning pork to coat evenly. Remove pan from heat.
5. In a large bowl, toss mixed greens with dried cranberries, sunflower seeds and 1 tablespoon olive oil. Season with salt and pepper.
6. Discard thyme sprigs from the baking sheet. Divide roasted potatoes, pork chops and salad among plates. Drizzle any remaining glaze from the pan over the pork. Serve with lemon wedges on the side for squeezing.

Recipe Tips

FAQ

Can I use bone-in pork chops?

Yes, bone-in pork chops work well too. Adjust cooking time as needed, since they may take a few minutes longer to cook through.

What can I substitute for chicken stock concentrate?

You can use 1 tablespoon of low-sodium chicken broth or a pinch of bouillon powder dissolved in a little water.

Can I make this recipe dairy-free?

Yes, this recipe is naturally dairy-free. Just ensure your mustard and stock concentrate are dairy-free.