Maple Glazed Pork Chops and Sweet Potatoes
This dish is worth a little extra effort. Roasted sweet potatoes, and a sweet bourbon glazed pork chop are a perfect dinner.
Print
Servings: 4
Calories: 449kcal
Equipment
- Baking Sheet Pan
- Frying Pan
Ingredients
Brine
- 4 Pork Chops bone-in
- 1 quart Warm Water (not hot)
- 1 Tablespoon Kosher Salt
- 2 teaspoons Black Pepper
Pork Chops
- 1 Tablespoon Olive Oil
- ½ teaspoon Kosher Salt
- ½ teaspoon Ground Pepper
- ½ teaspoon Smoked Paprika
Sweet Potatoes
- 2 large Sweet Potatoes, peeled and cubed
- 2 Tablespoons Butter, melted
- 2 Tablespoons Maple Syrup
- 2 Tablespoons Brown Sugar
- ½ teaspoon Cinnamon
- 1 teaspoon Salt
- ½ teaspoon Smoked Paprika
Glaze
- ½ cup Maple Syrup
- ¼ cup Bourbon (optional)
- 4 Tablespoons Brown Sugar
- ¼ cup Raspberry Jam
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Minced Garlic
- ¼ teaspoon Cinnamon
- ½ teaspoon Salt
- ¼ teaspoon Ground Ginger
- Pinch Cayenne Pepper
Instructions
- Brine
- To brine the chops, combine the water, salt and pepper in a large shallow dish.
- Place the pork chops in the brining water, making sure to submerge the chops completely.
- Cover the chops tightly and place in the refrigerator for 15 minutes to an hour (1 hour is ideal).
- After the allotted time, remove the chops and pat dry.
- Sweet Potatoes
- Preheat the oven to 400° F. Line a large sheet pan with foil and spray with nonstick cooking spray.
- In a small bowl combine the melted butter, maple syrup, brown sugar, cinnamon, salt and smoked paprika.
- Place the potatoes in the pan and pour the brown sugar mixture over the potatoes. Toss to coat.
- Place the pan in the oven and bake for 25 minutes. Flip them over from time to time, to brown all sides.
- Glaze
- To make the glaze, combine all the glaze ingredients together in a small pan. Cook over medium-low heat, stirring occasionally, until the sauce has reduced and thickened. Set aside.
- Pork Chops
- Season the chops with salt, pepper and paprika.
- In a frying pan, heat the oil. Then place the chops in the hot oil and sear both sides for 2 minutes each, then remove from the pan. to a plate.
- When the potatoes have baked for 35 minutes, lower the oven to 375° F.
- Carefully take the pan out of the oven and set on a heat-safe surface. Place the chops on top of the sweet potatoes and spoon ⅓ of the glaze over the chops, then bake for 5 minutes.
- Spoon ⅓ of the glaze over the chops. Bake for an additional 4 minutes. The pork chops are ready when the internal temperature reads 140°F.
- Remove and let them rest for 5 minutes before serving. The temperature will rise to 145°F as the meat rests.
- Serve with the remaining ⅓ of the glaze.
Notes
Tips:
- Brining the pork will help it stay moist and tender. Brining the pork for an hour is best, but at least 15 minutes is important.
- Pork can dry out quickly, you can use a meat thermometer to know when it is done properly. Pork is done when it reaches 145° F. You can remove it from the oven when it is at 140° F and after resting a few minutes it will reach 145° F.
Nutrition
Calories: 449kcal