Save to Pinterest This comforting dinner pairs juicy pork chops bathed in a glossy maple&Dijon glaze with a mound of impossibly creamy cheddar mashed potatoes. I love serving this on cool evenings when we all need a little extra coziness and something special on the plate.
This meal always reminds me of my childhood autumns in Vermont. The first time I made it for friends, we ended up scraping the skillet for extra glaze and every spoonful of those potatoes disappeared.
Ingredients
- Pork chops: boneless cuts about one inch thick for even cooking with a juicy result. Look for meat with a little marbling
- Salt: brings out meat’s flavor and helps the chops retain moisture during searing
- Black pepper: gives the glaze and pork a bit of warmth and edge. Opt for freshly cracked for best aroma
- Olive oil: helps brown the chops and keeps them from sticking. Use a robust variety for extra flavor
- Maple syrup: the heart of the glaze brings sweetness and a hint of woodsy depth. Choose real pure maple for best taste
- Dijon mustard: cuts the sweetness of maple with a sharp gentle tang. Look for a smooth traditional Dijon
- Apple cider vinegar: lifts the flavor and thins the glaze just right
- Garlic: minced fresh for aromatic depth that mingles with the maple. Choose firm cloves
- Fresh thyme: lends an herby note that pairs perfectly with pork. Use fresh for aroma or dried in a pinch
- Yukon Gold potatoes: their buttery texture makes for the dreamiest mash. Pick firm potatoes with smooth skin
- Unsalted butter: melts into the potatoes for richness without extra salt
- Whole milk: adds creaminess and thins the mash to the perfect consistency. Use whole for best mouthfeel
- Sharp cheddar cheese: shredded for even melting and bold flavor. Go for a mature block and grate it yourself for smoothest results
- Optional garnish: parsley or chives add color and a bit of freshness to balance the richness
Instructions
- Prep the Potatoes:
- Peel and chop two pounds of Yukon Gold potatoes into even chunks for even cooking. Bring a large pot of well salted water to a boil and drop in the potatoes. Simmer until you can easily pierce them with a fork which takes about fifteen to twenty minutes. This step ensures your mashed potatoes finish velvety and lump free.
- Season and Sear the Pork Chops:
- While your potatoes become tender pat four boneless pork chops dry and season generously on both sides with salt and pepper. Heat a tablespoon of olive oil in a large skillet over medium high until shimmering. Sear the pork chops for two to three minutes per side until a gold crust forms. This deep caramelization gives you the best flavor base. Once golden transfer the chops to a plate and keep warm.
- Build the Maple Glaze:
- Lower the skillet heat to medium. Add pure maple syrup Dijon mustard apple cider vinegar minced garlic and fresh thyme to the skillet. Stir with a wooden spoon to combine and let the mixture simmer two to three minutes so the flavors meld and the sauce thickens a little. Scrape up any browned bits for an even richer glaze.
- Glaze and Cook the Pork Chops:
- Return the pork chops and any juices back to the pan turning to coat each one in the glossy glaze. Cover the skillet and let the chops cook for another eight to ten minutes until they’re cooked through and reach an internal temperature of one hundred forty five Fahrenheit. Every few minutes spoon some glaze over the top so the pork soaks up more flavor as it cooks.
- Mash the Potatoes:
- Once the potatoes are tender and drained return them to the pot. Immediately add unsalted butter while the potatoes are hot so it melts in. Pour in whole milk and sprinkle in the shredded cheddar cheese salt and black pepper. Mash everything together until silky and smooth working in a splash more milk if your mash looks dry. Taste and adjust salt as needed so the potatoes are perfectly seasoned.
- Plate and Garnish:
- Arrange the maple glazed pork chops on plates with a generous helping of creamy cheddar mashed potatoes alongside. Drizzle some of that extra glaze over the pork and top both pork and potatoes with chopped parsley or chives if you want a little fresh color and flavor.
Save to Pinterest The sharp cheddar in this recipe is my guilty pleasure and reminds me of long visits to Vermont dairy farms. Every time I smell the maple glaze simmering I think of family dinners where everyone hovered around the skillet with spoons in hand.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat pork gently with a splash of water or extra glaze to keep it moist. Mashed potatoes also reheat well in the microwave or in a pan with a little extra milk stirred in to revive creaminess.
Ingredient Substitutions
You can swap sweet potatoes for Yukon Golds for a sweeter mash that pairs really well with maple. For dairy free or lactose free versions choose plant based butter and shredded cheese. Bone in pork chops work beautifully too just add a few extra minutes to the cook time.
Serving Suggestions
Balance the richness of the pork and mash with a crisp green salad dressed in a light vinaigrette. Steamed green beans or roasted asparagus are favorite green sides in my house. If you want to make it extra cozy add a dish of baked apples with cinnamon on the side.
Save to Pinterest This recipe warms us up with every bite and is just right whenever you crave autumn flavors on your dinner table.
Recipe FAQs
- → How do I get pork chops tender and juicy?
Sear chops quickly, then simmer in glaze until just cooked through, reaching 145°F (63°C) internal temperature.
- → Can I make mashed potatoes without dairy?
Yes, substitute plant-based butter and cheese to achieve creamy mashed potatoes with bold cheddar flavor.
- → What can I use instead of Yukon Gold potatoes?
Sweet potatoes or red potatoes work well for a twist on flavor, texture, and nutrition.
- → How do I ensure the glaze is balanced?
Stir maple syrup, mustard, vinegar, and garlic together to combine sweet and savory elements, then taste and adjust.
- → Is this dish gluten-free?
It can be kept gluten-free by checking all packaged ingredient labels for hidden gluten.
- → How can I add more flavor to the glaze?
Add smoked paprika or fresh herbs like thyme and parsley for a richer, aromatic finish.