Maple Glazed Pork Chops and Sheet Pan Sweet Potatoes
Sweet Maple Glazed Pork Chops with Sweet Potatoes baked up in the oven as your pork chops cook! This is the perfect fall dinner with all the flavors of the leaves turning and settling on the ground.
- 4 each pork chop, boneless
- 1 tablespoon olive oil
- 1/3 cup maple syrup, pure
- 2 tablespoon tomato paste, canned
- 2 tablespoon soy sauce, low sodium
- 2 tablespoon vinegar, cider
- 2 cloves garlic
- 1/4 teaspoon ginger, ground
- 3 medium sweet potato
- 1/2 medium onion
- 2 tablespoon olive oil
- 1/4 teaspoon paprika
- 1/4 teaspoon oregano, dried
- 3/4 teaspoon salt
Sweet Potatoes: (We'll do these first so they come out of the oven at the same time the pork is ready.) Preheat oven to 350 degrees. Peel sweet potatoes (I used yams) and chop into 3/4-inch pieces. Chop half an onion. Place potatoes and onion in a bowl and add olive oil, paprika, oregano and salt. Stir until coated and then pour out onto a cookie sheet and bake for 40-50 minutes or until tender.
Meanwhile, in a separate bowl, combine maple syrup, tomato paste, soy sauce, cider vinegar, minced garlic and ginger. Set aside.
Drizzle olive oil in a pan over medium-high heat and add pork chops. Cook on each side for 4-5 minutes or until cooked through.
Reduce heat to low and add sauce to the pan. Cook for an additionally 2-3 minutes, continually spooning sauce over the chops to make a sticky coating.
Serve hot with roasted sweet potatoes on the side, and a green salad.
Calories: 630kcal | Carbohydrates: 46g | Protein: 40g | Fat: 33g | Saturated Fat: 9g | Cholesterol: 100mg | Sodium: 1131mg | Fiber: 5g | Sugar: 24g