Glazed Pork Chops & Roasted Sweet Potatoes, Weeknight-Easy Thanksgiving

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What kind of recipe is it?

Glazed Pork Chops & Roasted Sweet Potatoes is a delightful, savory dish that perfectly balances sweet and savory flavors.

The juicy, succulent pork chops are enhanced by a rich glaze, while the roasted sweet potatoes provide a comforting, nutritious side that complements the meal beautifully.

This dish is perfect for families seeking a delicious weeknight dinner or for anyone looking to impress guests with a tasty yet simple recipe.

It’s an ideal choice for those who enjoy a mix of wholesome ingredients and bold flavors.

Ingredients

This thorough list includes all the necessary ingredients and their precise quantities to prepare a delicious Glazed Pork Chops & Roasted Sweet Potatoes dish.

Cooking Steps

1. Preheat the oven to 200°C (400°F) and position the rack in the center. If using convection, reduce the temperature by 10–15°C (25–30°F).
2. Peel and cube the sweet potatoes into 2.5 cm (1 inch) pieces, ensuring uniformity for even cooking.
3. In a large bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well-coated.
4. Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper or lightly greased. Roast in the preheated oven for about 25-30 minutes, stirring halfway through until tender and caramelized (golden brown with a fork-tender texture).
5. While the sweet potatoes roast, prepare the glaze for the pork chops. In a small bowl, mix together 1/4 cup brown sugar, 2 tablespoons soy sauce, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
6. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil, with a smoke point of approximately 190°C (375°F).
7. Once the oil shimmers, add the boneless pork chops to the skillet. Sear for about 4-5 minutes on each side until well-browned (golden crust) and the internal temperature reaches 63°C (145°F). Adjust heat to medium if the chops brown too quickly.
8. Once the pork chops are nearly cooked, brush the glaze generously over them. Continue cooking for an additional 2-3 minutes, allowing the glaze to thicken and caramelize slightly.
9. Remove the pork chops from the skillet and let them rest for 5 minutes to allow juices to redistribute, ensuring moist meat.
10. Check the sweet potatoes, which should be soft and caramelized to your preference, then remove them from the oven.
11. Serve the glazed pork chops alongside the roasted sweet potatoes, garnished with 1 tablespoon of fresh thyme or parsley for added flavor and presentation.

Variations

• Maple-Mustard Glazed Pork Chops: Substitute brown sugar with 1/4 cup (60 ml) pure maple syrup for a sweeter, richer flavor profile in the glaze.
• Pineapple Teriyaki Pork Chops: Replace the soy sauce with a gluten-free teriyaki sauce and add 1/2 cup (120 ml) crushed pineapple to the glaze for a tropical twist.
• Crispy Baked Pork Chops: Instead of pan-searing, bread the pork chops in a mixture of breadcrumbs and spices, then bake at 200°C (400°F) for 25-30 minutes for a crispy texture without frying.
• Vegan Sweet Potato & Black Bean Bowl: Omit the pork and instead use roasted black beans seasoned with cumin and smoked paprika, served over the roasted sweet potatoes for a hearty, plant-based meal.

Tips on plating and presentation

While plating your glazed pork chops and roasted sweet potatoes, it’s important to reflect on both color and texture to make the dish visually appealing.

I like to place the pork chops slightly off-center, allowing the vibrant orange of the sweet potatoes to shine. A sprinkle of fresh herbs adds a pop of green, while a drizzle of sauce can enhance presentation beautifully.

What other dishes can I pair it with?

What dishes can elevate a meal featuring glazed pork chops and roasted sweet potatoes?

I love pairing them with a fresh arugula salad tossed in a light vinaigrette.

A creamy coleslaw adds crunch, while sautéed green beans with garlic bring vibrant color.

For a cozy touch, serve crusty bread on the side.

These complement the sweetness and savory flavors perfectly, creating a delightful feast!

What drinks can I pair it with?

Have you ever wondered which drinks can elevate the flavors of glazed pork chops and roasted sweet potatoes?

I find that a chilled white wine, like Sauvignon Blanc, pairs beautifully, cutting through the richness.

For something non-alcoholic, a sparkling apple cider offers a delightful sweetness that complements the dish.

If you’re feeling adventurous, a ginger beer brings a nice zing to the table!

Frequently Asked Questions

How Long Can I Store Leftovers of This Dish?

I usually store leftovers in the fridge for up to four days. If I can’t finish them in that time, I freeze them for up to three months. Just make sure they’re well-sealed!

Can I Make This Recipe Ahead of Time?

Yes, you can definitely make this recipe ahead of time! I usually prepare the pork chops and sweet potatoes a day before, then just reheat them for an easy and delicious meal. It saves me time!

What Is the Best Way to Reheat Leftover Pork Chops?

I usually reheat leftover pork chops in the oven at 350°F for about 10-15 minutes. It keeps them juicy. If I’m short on time, I’ll use the microwave but cover them to prevent dryness.

Are There Any Dietary Substitutions for This Recipe?

You can substitute pork chops with chicken breast or tofu for a vegetarian option. Instead of sweet potatoes, try butternut squash or cauliflower. These swaps keep the dish flavorful while accommodating different dietary needs.

How Do I Know When the Pork Chops Are Fully Cooked?

I check my pork chops by using a meat thermometer. They’re fully cooked at 145°F. If I don’t have one, I cut into them; the meat should be white with no pink juices.