Honey-Glazed Pork Chops With Mashed Sweet Potatoes

Total Time:
40 min
10 min
30 min

4 servings

  • Juice of 1 large orange (about 1/2 cup)
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon Worcestershire sauce
  • Kosher salt
  • 4 bone-in center-cut pork chops (about 1 3/4 pounds total)
  • 2 tablespoons honey
  • 4 small sweet potatoes (about 8 ounces each)
  • 2 tablespoons unsalted butter
  • Preheat the oven to 375 degrees F. Whisk the orange juice, olive oil, 1 1/2 teaspoons Cajun seasoning, the thyme, Worcestershire sauce and 3/4 teaspoon salt in a large bowl. Pierce the pork chops in several places with a fork, then add to the bowl with the marinade and turn to coat. Transfer the pork chops to a rack set on a rimmed baking sheet, reserving the marinade. Bake the chops 15 minutes, then turn and continue baking until slightly golden, about 10 more minutes.

  • Preheat the broiler. Whisk the honey into the reserved marinade and brush onto the chops. Broil until golden and a thermometer inserted into the center registers 145 degrees F, about 4 minutes per side. Let rest 5 minutes.

  • Meanwhile, pierce the sweet potatoes in a few places with a fork and microwave until soft, about 20 minutes. Cut in half and scoop the flesh into a bowl. Add the butter and the remaining 1/2 teaspoon Cajun seasoning and mash; season with salt. Serve the pork chops with the mashed sweet potatoes and drizzle with the pan juices.

  • Per serving: Calories 492; Fat 16 g (Saturated 6 g); Cholesterol 77 mg; Sodium 821 mg; Carbohydrate 58 g; Fiber 7 g; Protein 29 g

  • Photograph by Christopher Testani

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