Solve the dinnertime dilemma with this quick and easy one-pan meal! Our Maple-Glazed Pork Chops with Sweet Potatoes and Garlic Spinach hits all the right notes.
Maple-Glazed Pork Chops with Sweet Potatoes and Garlic Spinach
Makes 6 servings
Ingredients
- 6 boneless pork chops (about 2 pounds)
- 1 tablespoon plus ¼ teaspoon kosher salt, divided
- 1 cup maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon whole-grain mustard
- 2 teaspoons chopped fresh thyme leaves
- ½ teaspoon plus ⅛ teaspoon ground black pepper, divided
- 2 cloves garlic, smashed
- ¼ cup chicken broth
- 4 tablespoons vegetable oil, divided
- 3 cups (¾-inch-cubed) peeled sweet potato
- 2 cloves garlic, thinly sliced
- 1 (9-ounce) bag fresh spinach
- 2 tablespoons white wine
Instructions
- Place pork chops on a baking sheet and pat dry with paper towels. Sprinkle with 1½ teaspoons salt.
- In a medium bowl, combine syrup, vinegar, mustard, thyme, ½ teaspoon salt, ¼ teaspoon pepper, smashed garlic, and broth, stirring until combined.
- In a 12-inch cast-iron skillet or braiser, heat 2 tablespoons oil over medium-high heat. Working in batches, add pork chops; cook, turning once, until golden brown, about 2 to 3 minutes per side. Remove from pan and set aside. Wipe pan dry.
- In same pan, heat 1 tablespoon oil over medium heat. Add sweet potato; cook, stirring frequently, until tender and golden brown, about 8 minutes. Add half of syrup mixture; cook, stirring occasionally, until slightly thickened, about 5 to 6 minutes. Season with 1 teaspoon salt and ¼ teaspoon pepper.
- Return pork chops to pan. Add remaining syrup mixture; cook until liquid has reduced and thickened and an instant-read thermometer inserted in thickest portion of pork registers 145°, about 10 minutes.
- Meanwhile, in a 9-inch cast-iron skillet, heat remaining 1 tablespoon oil over medium heat. Add sliced garlic; cook, stirring occasionally, until golden brown, about 2 minutes. Add spinach, wine, remaining ¼ teaspoon salt, and remaining ⅛ teaspoon pepper; cook, stirring constantly, until spinach is wilted, about 3 to 4 minutes more. Add to pork chops mixture. Serve immediately.
