These savory and tender maple-glazed pork chops are another easy and tasty weeknight meal. They come together in about 30 minutes. Add a side of oven roasted thyme potatoes and green salad with dried cranberries and dressing of your choice.
I like to make weeknight meals that are easy and packed with flavor. I enjoy meals like these pork chops. They may look fancy and complicated, but they are easy to make. The maple glaze is savory with a slight kick. If you want to dial back more on the mildly spicy, leave out the cayenne pepper. Squeeze a bit of lemon over the top for extra flavor and garnish with green onions. Your family will enjoy this one too.
If you have leftover sauce, use it for a marinade or extra sauce to drizzle your leftover pork chops. Warm it up in the microwave and pour over the pork chops.
Leftovers can be stored in the refrigerator for up to 2 days.
Maple-Glazed Pork Chops with Roasted Potatoes & Green Salad
Ingredients
For Potatoes:
- 3-4 medium gold Yukon potatoes, sliced into quarter pieces
- 2 Tbsp olive oil
- 1 tsp dried thyme
- Kosher salt and ground pepper, to taste
For Pork Chops:
- 1/4 cup maple syrup
- 1/4 tsp cayenne pepper
- 3/4 tsp garlic powder
- 3/4 tsp paprika
- 3/4 tsp Kosher salt
- 1/2 tsp ground pepper
- 2 Tbsp olive oil
- 4 boneless pork chops, thick-cut
- Fresh lemon wedges, for serving
- Fresh green onions, for garnish
For Green Salad:
- 1 cup mixed greens
- 1/4 cup dried cranberries
- Dressing, your preference
Instructions
For Potatoes:
- Preheat oven to 450ºF. Wash potatoes and slice them into quarter pieces. Transfer to a baking sheet.
- Drizzle olive oil, dried thyme, kosher salt and ground pepper. Place into oven. Bake at 450ºF for 25 minutes.
For Pork Chops:
- While potatoes are roasting in oven, make maple glaze. In a medium bowl, combine maple syrup, cayenne pepper, garlic powder, paprika, kosher salt, ground pepper. Stir together.
- Pour a couple of spoonfuls of glaze over one side of pork chop. Transfer to a large skillet.
- Cook glazed side down first, about 6 minutes undisturbed.
- Add more glaze on top of pork chop, and flip it over. Cook for an additional 4 minutes undisturbed. Cook until the internal temperature reaches 145ºF. If pork chops are done, remove from pan, set aside for 5 minutes to allow juices to redistribute.
- Remove potatoes from oven. Serve pork chops warm with potatoes and green salad. Squeeze a fresh lemon for extra flavor. Garnish with green onions and leftover glaze, if desired.
For Green Salad
- Add mixed greens and dried cranberries with pork chops and potatoes. Top salad with preferred dressing.
Notes
- Green salad or roasted vegetables (broccoli, asparagus or beans)
- Potatoes
