Maple Glazed Pork Chops with Sweet Potatoes
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
-
Additional Time
30 mins
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Total Time
1 hr 30 mins
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Servings
6 servings
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Calories
569 kcal
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Cuisine
American
Maple Glazed Pork Chops with Sweet Potatoes
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🍠😍🙌 juicy pork chops are smothered with a maple bourbon glaze and cinnamon-and-spiced roasted sweet potatoes on the side!
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Ingredients
Brine
- 1 quart warm water
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 4 bone-in pork chops*
Sweet Potatoes
- 1 ½ pounds sweet potatoes peeled and diced into 1-inch cubes
- 2 tablespoons unsalted butter melted
- 2 tablespoons real maple syrup
- 2 tablespoons light brown sugar. packed
- ½ to 1 teaspoon ground cinnamon
- ½ to 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
Pork Chops
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika or regular
- ½ teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
Maple Glaze
- ½ cup maple syrup
- ¼ cup bourbon or whiskey, orange/pineapple/cranberry juice, or water
- ¼ cup light brown sugar packed
- ¼ cup raspberry jam or another favorite jam such as strawberry or blackberry or jelly
- 1 tablespoon lemon juice
- 3 to 4 cloves garlic finely minced
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger or to taste
- ½ teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- pinch cayenne pepper optional and to taste
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Instructions
- Brine - In a large shallow dish or bowl, add the water, salt, pepper, and stir to combine.
- Carefully add the pork chops, making sure to submerge them fully. Brine for at least 15 minutes, or up to 1 hour. While the pork chops brine, start roasting the sweet potatoes.
- Sweet Potatoes - Preheat oven to 400F.
- Dice the sweet potatoes and place on a foil-lined baking sheet (optional but really helps with cleanup and I highly recommend it); set aside.
- To a small bowl, combine the melted butter, maple syrup, brown sugar, cinnamon, smoked paprika, salt, pepper, and stir to combine.
- Evenly drizzle over the sweet potatoes, toss to evenly coat, and bake for about 25 to 35 minutes, making sure to toss and flip them once or twice during baking to ensure even cooking. In the final 10 minutes of roasting, move onto searing the pork chops and making the maple glaze.
- Pork Chops - After the allotted brining time, remove the chops and pat dry.
- To a large skillet, add the oil, pork chops, and evenly season with smoked paprika, salt, pepper, and sear over high heat for 2 minutes per side. Remove from the skillet; set aside on a platter.
- Maple Glaze - To a small saucepan, add all ingredients, stir to combine, and simmer over medium-low heat for about 5 to 10 minutes, or until thickened slightly.**
- Putting it All Together - Lower the oven temp to 375F.
- By this point the sweet potatoes should have been roasting for about 25 to 35 minutes. Flip and toss again. They should be nearly done at this point, meaning soft and fork tender.
- Place the pork chops directly over the sweet potatoes.
- Carefully spoon about a third of the glaze over the chops and bake for 5 minutes.
- Flip the chops over, spoon a third of the remaining glaze over the chops, and bake for another 4 minutes, or until the internal temp of the pork chops has reached 140F using a digital thermometer to be sure. Pork is fully cooked and safe to eat once it reaches 145°F. However, you can always remove pork from the oven when it reaches 140°F and after it rests for about 5 minutes, the internal temperature will rise to 145°F and you’re set. Make sure to let it the pork chops rest for 5 minutes before slicing and serving.
- Serve with the remaining third of the glaze or whatever you have left.
- Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheating gently in the microwave is my preferred method to reheat.
Equipments used:
Notes
- *I like to use bone-in pork chops that haven’t been frozen. You can use boneless pork chops instead, but they usually don’t need as long to cook so keep your eye on them. Look for pork chops that are at least 1-inch thick since thicker pork chops will deliver a better result than thinner cuts.
- **I’ve already mentioned that I strongly suggest it for the depth of flavor imparted after the alcohol cooks off, but substitutions are provided above. When selecting bourbon, you can use a nice single barrel middle-of-the-road bourbon like Maker’s Mark. You don’t need to use your partner’s 10 year-aged super fancy bourbon. However, don’t use the cheapest thing ever, either.
- Whiskey in Place of Bourbon: Whiskey is fine in place of bourbon, noting the flavor of the glaze will be a bit sharper; not bad – just more intense. Good ‘ole Jim Beam calls itself “bourbon whiskey” after all!
Nutrition Information
Show Details
Serving
1serving
Calories
569kcal
(28%)
Carbohydrates
69g
(23%)
Protein
30g
(60%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
9g
Cholesterol
98mg
(33%)
Sodium
1381mg
(58%)
Fiber
5g
(20%)
Sugar
45g
(90%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 569 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 569kcal | 28% |
| Carbohydrates | 69g | 23% |
| Protein | 30g | 60% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 98mg | 33% |
| Sodium | 1381mg | 58% |
| Fiber | 5g | 20% |
| Sugar | 45g | 90% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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