Maple Mustard Glazed Pork Chops with Roasted Potatoes
Succulent pork chops get a sweet and tangy coating from a maple syrup and Dijon mustard glaze, paired with crispy roasted fingerling potatoes and a fresh cranberry pine nut salad. The fall spice blend adds warmth to the pork while fresh thyme the potatoes. This complete meal balances rich, caramelized flavors with bright, acidic notes from lemon and a crunchy salad component. Perfect for a satisfying weeknight dinner or casual entertaining when you want something special but approachable.
Ingredients
- 24 ounce Fingerling Potatoes, halved lengthwiseBaby Potatoes1:1starch
Cut into quarters instead of halves
- ¼ ounce Thyme, divided
- 1 unit Lemon, halved, half cut into wedges
- 2 ounce Maple Syrup
- 4 teaspoon Dijon Mustard
- 2 unit Chicken Stock Concentrate
- 24 ounce Pork Chops
- 1 tablespoon Fall Spice BlendPaprika + Cinnamon2 tsp paprika + 1/2 tsp cinnamonseasoning
Mix your own blend
- 4 ounce Mixed Greens
- 2 ounce Dried Cranberries
- 1 ounce Pine Nuts
- 8 teaspoon Olive Oil, divided
- 2 teaspoon Vegetable Oil
- Salt
- Pepper
Instructions
- 1
Preheat oven to upper rack position and wash all produce
- 2
Halve potatoes lengthwise and toss with half the thyme sprigs, salt, pepper, and olive oil on baking sheet
- 3
Arrange potatoes cut-side down and roast until tender and browned
- 4
Strip and roughly chop remaining thyme leaves, halve lemon and cut one half into wedges
- 5
Stir together chopped thyme, maple syrup, mustard, and stock concentrates in small bowl
- 6
Heat oil in large pan over medium-high heat and season pork with fall spice blend, salt, and pepper
- 7
Cook pork until browned and just shy of desired doneness per side
- 8
Pour maple syrup mixture into pan and simmer until thickened to glaze-like consistency
- 9
Toss pork to coat with glaze, remove from heat and stir in lemon juice
- 10
Toss lettuce, cranberries, pine nuts, olive oil, and lemon juice in large bowl, season with salt and pepper
- 11
Divide potatoes, pork, and salad between plates, drizzle pork with remaining glaze and serve with lemon wedges
Tips
Toast pine nuts in a small pan over medium heat for 3-4 minutes before adding to salad to enhance their flavor and add extra crunch.
Use a nonstick pan when cooking the pork chops to prevent the maple glaze from sticking and burning.
Let the glaze simmer until it reaches a proper consistency - it should coat the back of a spoon but still flow easily.
Good to Know
Refrigerate leftovers for up to 3 days. Store pork, potatoes, and salad separately to maintain textures.
Potatoes can be roasted up to 2 hours ahead and reheated. Glaze can be made 1 day ahead and reheated gently.
Serve immediately while pork is warm and salad is crisp. Provide lemon wedges on the side for extra brightness.
Common Mistakes
Don't overcook pork chops to avoid drying them out - they should reach 145°F internal temperature.
Avoid burning the glaze by keeping heat at medium and watching carefully as it reduces.
Don't dress the salad too early to prevent wilting of the greens.
Substitutions
Cut into quarters instead of halves
Mix your own blend
FAQ
Can I use bone-in pork chops instead?
Yes, but increase cooking time to 5-6 minutes per side and use a meat thermometer to ensure they reach 145°F internal temperature.
What if I don't have fall spice blend?
Mix 2 teaspoons paprika, 1/2 teaspoon cinnamon, 1/4 teaspoon each of garlic powder and onion powder as a substitute.
How long will the leftovers keep?
Refrigerate leftovers for up to 3 days. Store components separately and reheat pork and potatoes in the oven at 350°F.