The PERFECT fall-inspired dinner with juicy pork chops that are smothered with the most mouthwatering maple bourbon glaze and cinnamon-and-spiced roasted sweet potatoes on the side!
Prep Time15 minutesmins
Cook Time45 minutesmins
Additional Time30 minutesmins
Total Time1 hourhr30 minutesmins
Course: Pork
Cuisine: American
Keyword: glaze for pork chops, glazed pork chops, maple glazed pork chops, maple pork chops, maple syrup pork chops, pork chops with glaze, pork chops with maple glaze, sweet pork chops
Servings: 6
Calories: 569kcal
Author: Averie Sunshine
Ingredients
Brine
1quartwarm water
1tablespoonKosher salt
2teaspoonsfreshly ground black pepper
4bone-in pork chops*
Sweet Potatoes
1 ½poundssweet potatoespeeled and diced into 1-inch cubes
2tablespoonsunsalted buttermelted
2tablespoonsreal maple syrup
2tablespoonslight brown sugar. packed
½ to 1teaspoonground cinnamon
½ to 1teaspoonsmoked paprikaor regular paprika
1teaspoonsaltor to taste
1teaspoonfreshly ground black pepperor to taste
Pork Chops
1tablespoonolive oil
½teaspoonsmoked paprikaor regular
½teaspoonkosher saltor to taste
½teaspoonfreshly ground black pepperor to taste
Maple Glaze
½cupmaple syrup
¼cupbourbonor whiskey, orange/pineapple/cranberry juice, or water
¼cuplight brown sugarpacked
¼cupraspberry jamor another favorite jam such as strawberry or blackberry or jelly
1tablespoonlemon juice
3 to 4clovesgarlicfinely minced
½teaspooncinnamon
½teaspoonground gingeror to taste
½teaspoonsaltor to taste
½teaspoonfreshly ground black pepperor to taste
pinchcayenne pepperoptional and to taste
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.
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!