Maple-Glazed Pork Chops

Maple-Glazed Pork Chops

with a Sweet Potato Mash and Garlicky Green Beans

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This recipe was made for anyone with an insatiable sweet tooth. You know, the eaters who usually need an extra nudge to eat their veggies. With cinnamon-spiced sweet potatoes and a maple syrup glaze, there will be no shortage of candy-like flavors on the plate, nor of nutrients like vitamin A. But because this is dinnertime, there are still savory elements to anchor it all, like juicy pork chops and crisp, garlicky green beans.

Allergens:Tree NutsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Sweet Potato

12 ounce

Pork Chops

1 clove


6 ounce

Green Beans

½ teaspoon


1 ounce

Maple Syrup

1.5 tablespoon

Balsamic Vinegar

1 ounce


(ContainsTree Nuts)

Not included in your delivery

2 teaspoon

Vegetable Oil

1.5 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2678 kJ
Calories640 kcal
Fat28 g
Saturated Fat9 g
Carbohydrate57 g
Sugar25 g
Dietary Fiber9 g
Protein42 g
Cholesterol115 mg
Sodium240 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Slotted Spoon
Large Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Peel sweet potatoes, then cut into ½-inch cubes. Place in a medium pot with enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, about 12 minutes. Remove from pot with a slotted spoon and place in a medium bowl, keeping pot of boiling water on stove.


While sweet potatoes cook, heat a drizzle of oil in a large pan over mediumhigh heat. Season pork all over with salt and pepper. Add to pan and cook to desired doneness, 4-6 minutes per side. Remove from pan and set aside. Meanwhile, mince 1 clove garlic (use the other as you like).


Add green beans to pot with boiling water and cook until tender but still a little crisp, 3-4 minutes. Drain and return to pot along with ½ TBSP butter and a pinch of garlic. Toss until butter melts and coats green beans. Season with salt, pepper, and more garlic (to taste, but save a little for the glaze).


Add 1 TBSP butter, ½ tsp cinnamon, and ½ TBSP maple syrup to bowl with sweet potatoes (we sent more cinnamon and syrup). Using a potato masher or fork, mash sweet potatoes until mostly smooth. Season with salt and pepper. Set aside. TIP: Cover with foil to keep warm.


Heat a drizzle of oil in pan used for pork over medium heat. Add remaining garlic and cook until fragrant, about 30 seconds. Pour in 1½ TBSP balsamic vinegar (we sent more) and remove pan from heat. Let bubble and reduce until slightly syrupy, about 1 minute. Return pan to medium heat and add remaining maple syrup. Simmer until thick and glaze-like, about 2 minutes.


Add pork to pan and turn to coat in glaze. Remove pan from heat. Divide sweet potatoes, green beans, and pork between plates. Sprinkle sweet potatoes with pecans. Drizzle any remaining glaze over pork and serve.