Maple-Dijon Pork Chops with Mashed Potatoes and Greens
Serves 2 · Prep: 15 minutes · Cook: 15 minutes · Total: about 30 minutes
A thick pork chop, soft mashed potatoes, a little sweet mustard glaze, and something sharp and green on the side. The refrigerated mashed-potato shortcut works perfectly well here.
Ingredients
Pork chops
- 2 thick pork chops, bone-in or boneless, about 1 to 1½ inches thick
- ¾ teaspoon kosher salt
- Black pepper
- 1 tablespoon neutral oil
- 1 tablespoon butter
- 1 garlic clove, lightly crushed
- ½ teaspoon dried thyme, or 2 fresh thyme sprigs
Maple-Dijon glaze
- 2 tablespoons maple syrup or honey
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar or lemon juice
- ½ teaspoon Worcestershire sauce or soy sauce
Mashed potatoes
- 12 to 16 ounces refrigerated mashed potatoes
Greens
- 2 cups arugula, spring mix, or frisée
- 1 tablespoon olive oil
- 2 teaspoons apple cider vinegar or lemon juice
- ½ teaspoon Dijon mustard
- Pinch of salt
Optional pan sauce
- ½ cup chicken broth
- 1 tablespoon cold butter
Instructions
- 1
Take the chill off the pork
Pat the chops dry, then season both sides with salt and pepper. Leave them on the counter for about 15 minutes while you prepare everything else.
- 2
Mix the glaze
Stir together the maple syrup, Dijon, vinegar, and Worcestershire sauce.
- 3
Warm the potatoes
Warm the refrigerated mashed potatoes according to the package directions. Stir in a tablespoon of butter and a splash of milk if they seem stiff.
- 4
Sear the pork
Heat the oil in a heavy skillet over medium-high heat. Add the pork chops and leave them alone for 3 to 4 minutes, until the first side is deeply browned. Flip and cook the second side for 2 to 3 minutes.
- 5
Add the butter and glaze
Lower the heat to medium. Add the butter, garlic, and thyme. Once the butter foams, tilt the pan and spoon it over the pork for about 30 seconds. Brush the chops with some of the glaze, flip, brush the other side, and cook for another 1 to 2 minutes per side, keeping the heat moderate so the maple syrup caramelizes without burning.
- 6
Check the temperature
Cook until the center of each chop reaches 140 to 145°F — boneless chops may finish sooner than bone-in chops. Transfer the pork to a plate and let it rest for 5 minutes.
- 7
Make the pan sauce, if using
Pour off excess fat, leaving the browned bits in the skillet. Add the chicken broth and scrape the bottom of the pan. Simmer for 3 to 4 minutes, until reduced by about half. Stir in any remaining glaze and the juices from the resting pork, then remove from the heat and stir in the cold butter.
- 8
Dress the greens
Whisk together the olive oil, vinegar, Dijon, and salt. Toss with the greens just before serving.
- 9
Serve
Spoon the mashed potatoes onto each plate. Place the pork beside or partly over the potatoes. Add the greens and spoon the pan sauce around the pork.
Recipe notes
Swaps & substitutions
- For homemade mashed potatoes instead of refrigerated: peel and cut 1 pound Yukon Gold potatoes into chunks, cover with cold salted water, bring to a boil, and simmer for 15 to 18 minutes until very tender. Drain well, then mash with 3 tablespoons butter and enough warm milk (about ⅓ cup) to make them smooth. Season with salt and cover to keep warm.
Equipment & shortcuts
- Easiest version: use boneless pork chops, refrigerated mashed potatoes, bagged arugula, and the maple-Dijon glaze. Skip the broth sauce and spoon any buttery juices from the skillet over the finished pork.
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