Juicy pork chops coated in a crispy, sweet, and tangy maple Dijon glaze, served with perfectly roasted sweet potatoes.
Author:Claire Monroe
Ingredients
Scale
For the Crust:
4 bone-in pork chops
2 large sweet potatoes, cubed
2 tbsp olive oil
2 tbsp Dijon mustard
2 tbsp maple syrup
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
1 tbsp fresh rosemary, chopped
Instructions
1. Prepare the Crust:
Preheat oven to 400°F (200°C). Toss sweet potatoes with 1 tbsp olive oil, salt, pepper, and smoked paprika. Spread on a baking sheet and roast for 25-30 minutes until tender.
In a small bowl, whisk together Dijon mustard, maple syrup, garlic powder, and rosemary.
Heat remaining olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, then sear for 3-4 minutes per side until golden.
Brush the maple Dijon glaze over the pork chops and transfer to the oven with the sweet potatoes. Roast for 5-7 minutes until pork reaches 145°F (63°C).
Let pork rest for 5 minutes before serving with roasted sweet potatoes.