Dijon-Maple Pork Chops with Roasted Apples and Sweet Potatoes
2, 8 oz Thick Pork Loin Chops, (at least 1 in. thick preferably)
4 T Dijon Mustard
4 T Maple Syrup
4 T Fresh Thyme
4 T Olive Oil
1 c Chicken Stock
2 T Butter
Salt and Pepper to taste
1 lg. Sweet Potato, peeled and chopped into a large 1 1/2 to 2 inch dice
2 Medium Sized Apples (I like Jonagold or Pink Lady), diced similar to potatoes
1 Large Sweet Onion
1/4 c Chopped Pecans
2-3 T Olive Oil
Salt & Pepper to taste
- Preheat your oven to 450º F.
- Mix potatoes, apples, and 1/2 of the onion wedged with oil and salt and pepper to taste onto a parchment or foil lined baking sheet. Place in your oven and bake for 30-40 minutes, or until tender and slightly caramelized around the edges.
- Meanwhile, while your potatoes and apples are baking. Rub your pork chops with salt and pepper, 2 T of olive oil, 2 T of mustard, 2 T maple syrup, and 2 T of thyme. Let sit for 10 to 15 minutes. This is a quick “marinade”. You could leave it on for a few hours if preferred.
- While your chops marry their flavors, preheat a sauté pan to medium high heat. When pan is preheated, sear chops for 2-3 minutes on each side in remaining olive oil. Set aside.
- In the same pan you just seared your chops in, sauté your remaining onion half (thinly sliced). There should be enough fat remaining in the pan, but if your pan is dry, add an additional teaspoon or so of oil. Use a wooden spoon to scrap the caramelized bits off the pain as the onion gives up it’s moisture.
- When onions have softened and browned slightly, pour in chicken stock and remaining mustard and maple syrup, continuing to scrape the bottom of the pan. Turn heat to medium and reduce by half. When mixture is reduced, remove from heat and stir in butter to thicken and finish off your sauce.
- Meanwhile to finish your seared off chops, place in the oven with your sweet potatoes for their last 10 minutes of baking or until they reach your desired doneness (I like an internal temperature of 145º – still slightly pink) along with he pecans so they can toast slightly. I like to bake the chops on top of the apple and sweet potato mixture, both to not dirty another pan, but also so that any dripping juices further flavor the sweet potatoes. Also finishing off the chops in the oven, helps them cook more gently and remain moist.
- When chops have reached desired doneness, allow to rest before slicing. Serve topped with your dijon maple sauce.
This Recipe is part of The Fruit Company Dinner for Two Valentine’s Day Recipe!
About the Author
A former baker, chef, caterer, and a forever foodie, John is now a writer and essayist, who has written for newspapers and magazines across the country, and enjoys spending his spare time traveling and collecting bow ties.