Maple Mustard Glazed Pork Chops with Roasted Potatoes and Cranberry Salad

These maple mustard glazed pork chops bring together the best of sweet and savory. The glaze, made with pure maple syrup and tangy Dijon mustard, creates a sticky, flavorful coating that caramelizes beautifully on the pork. Paired with crispy roasted Yukon Gold potatoes and a bright salad with dried cranberries and sunflower seeds, this meal is both comforting and refreshing.

Perfect for a busy weeknight, this recipe comes together in just about 40 minutes. The potatoes roast in the oven while you prepare the glaze and sear the pork, making it an efficient and delicious dinner option. Serve with lemon wedges for a burst of acidity that balances the sweetness.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon 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 tablespoon Autumn 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

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of olive oil, half the thyme sprigs, salt and pepper. Roast on top rack until tender and crisped, 20-25 minutes.
2. Meanwhile, strip ¾ teaspoon thyme leaves from remaining sprigs (1½ teaspoons for 4 servings); roughly chop leaves. Cut lemon into wedges. In a small bowl, combine chopped thyme, maple syrup, mustard and stock concentrate.
3. Pat pork dry with paper towels; prick all over with a fork or knife. Season pork all over with 1 teaspoon Autumn Spice Blend (2 teaspoons for 4 servings), salt and pepper. Heat a large drizzle of vegetable oil in a large, preferably nonstick, pan over medium-high heat. Add pork and sear until browned on both sides, 4-6 minutes per side (it will finish cooking in the next step).
4. Pour glaze into pan and let simmer until mixture has thickened and pork is cooked through, 1-2 minutes. Turn pork to coat. Remove pan from heat and stir in a squeeze or two of lemon juice.
5. In a large bowl, toss together mixed greens, cranberries, sunflower seeds, 1 tablespoon olive oil (2 tablespoons for 4 servings) and a squeeze or two of lemon juice. Season with salt and pepper.
6. Discard thyme sprigs from sheet with potatoes. Divide potatoes, pork and salad between plates. Drizzle pork with any remaining glaze. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use boneless pork chops?

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

What can I substitute for Autumn Spice Blend?

You can make your own blend with 1 teaspoon cinnamon, ½ teaspoon nutmeg and ½ teaspoon allspice.

Can I prepare the salad ahead of time?

It’s best to dress the salad just before serving to keep the greens crisp.