Smoky Honey Chipotle Glazed Pork Chops with Garlic Mashed Potatoes and Roasted Broccoli

Pork chops, broccoli and potatoes might sound like a humble weeknight dinner, but this recipe takes them to a whole new level. A sweet and smoky chipotle glaze coats perfectly seared pork chops, while creamy garlic mashed potatoes and roasted broccoli round out the plate. Every bite is packed with flavor and you’ll want to scrape every last drop of that addictive glaze from the pan.

This dish comes together quickly, making it ideal for a busy evening when you want something special without spending hours in the kitchen. The glaze is a simple combination of honey, adobo sauce and balsamic vinegar, creating a perfect balance of sweet, smoky and tangy. Serve it up and watch it disappear.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 ounce HoneyView ingredient guideLike ingredientDislike ingredient

1 ounce Adobo SauceView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

0.25 cup MilkView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. Wash and dry all produce. Peel the potatoes and cut them into ½-inch cubes. Place the cubes in a large pot, add a pinch of salt and cover with water by about 1 inch. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, 10-12 minutes. Drain and set aside.
2. While the potatoes cook, toss the broccoli florets with a drizzle of olive oil, salt and pepper on a baking sheet. Roast in the oven until tender and slightly crisp, 15-20 minutes total (you’ll add more to the sheet later). Meanwhile, mince or grate the garlic.
3. In a small bowl, combine the honey, adobo sauce (start with 1 tablespoon and add more to taste) and 1½ tablespoons balsamic vinegar. Stir until well blended.
4. Heat a drizzle of olive oil in a large skillet over medium-high heat. Season the pork chops generously with salt and pepper. Sear the chops until browned but not fully cooked through, 2-3 minutes per side. Spoon a few teaspoons of the glaze over the pork and turn to coat. Reserve the remaining glaze. Transfer the pork to the baking sheet with the broccoli and roast until the pork reaches your desired doneness, 6-8 minutes longer.
5. Return the drained potatoes to the pot. Add the butter and minced garlic, then place over medium heat. Cook, stirring, until the butter is melted and the garlic is fragrant, 1-2 minutes. Add the milk and mash with a fork or potato masher until smooth. For a creamier texture, add more milk as needed. Season with salt and pepper to taste.
6. Let the pork rest for a few minutes after removing from the oven. Slice the pork thinly if desired, then divide among plates alongside the mashed potatoes and roasted broccoli. Drizzle the remaining glaze over the pork and serve immediately.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, any starchy or all-purpose potato like Russets or red potatoes will work, though Yukon Golds give the creamiest texture.

What can I substitute for adobo sauce?

You can use chipotle powder mixed with a little tomato paste and vinegar or simply use your favorite smoky hot sauce.

Can I make this recipe dairy-free?

Absolutely. Use plant-based milk and vegan butter or olive oil in the mashed potatoes.