Go Back

Maple-Glazed Pork Chops with Roasted Sweet Potatoes and Brussels Sprouts

Juicy pork chops glazed with maple syrup, accompanied by roasted sweet potatoes and crispy Brussels sprouts for a perfect autumn meal that is dairy-free and high in protein.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 23 minutes
Servings 4

Ingredients
  

  • 8 boneless pork chops about 2 lbs
  • 1/2 cup maple syrup
  • 4 tablespoons olive oil divided
  • 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 medium sweet potatoes peeled and cut into 1-inch cubes
  • 2 lbs Brussels sprouts trimmed and halved
  • 4 tablespoons balsamic vinegar

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • In a shallow dish, combine the maple syrup, 1 tablespoon of olive oil, thyme, salt, and black pepper. Add the pork chops and turn to coat evenly.
  • On a large rimmed baking sheet, toss the sweet potato cubes with 1 tablespoon of olive oil and spread them out in a single layer.
  • Place the pork chops on top of the sweet potatoes and pour any remaining maple syrup mixture over them.
  • In a separate bowl, toss the Brussels sprouts with the balsamic vinegar.
  • Arrange the Brussels sprouts around the pork chops and sweet potatoes on the baking sheet.
  • Roast in the preheated oven for 25 minutes, or until the pork chops are cooked through and the vegetables are tender and caramelized, stirring the vegetables halfway through cooking.
  • Serve hot, with the maple-glazed pork chops accompanied by the roasted sweet potatoes and Brussels sprouts.