Maple Glazed Pork Chops and Sweet Potato Hash

Serving Size: 2-4 Prep Time: 10-15 minutes Cook Time: 20 minutes


1-2 large Sweet Potato(es) (Cut into chunks)
6 slices Bacon
4 Pork Chops (Approx. 1 inch thick)
Black Pepper
1 tsp Thyme (Dried; 2 teaspoons fresh)
1/2 cup Maple Syrup
1 tbs Balsamic Vinegar
2 tsp Dijon Mustard


  1. Cut sweet potatoes and place in a large bowl. Cover and microwave until soft (approximately 5-7 minutes). 
  2. While potatoes are in the microwave, start frying the bacon in a large skillet. It works best if you cut it into small pieces before frying. Cook until crisp.
  3. Scoop bacon onto a plate lined with paper towel. Remove grease leaving only 1 tablespoon in the skillet.
  4. Cut 2 slits on the pork chops, about 2 inches apart. Pat them dry with paper towel and sprinkle with salt and pepper on both sides.
  5. Heat the bacon grease on medium-high until just smoking. Add the chops and cook until browned. Take about 4 minutes per side. 
  6. Transfer chops to a plate and tent aluminum foil over top to keep warm.
  7. Add 1 tablespoon of bacon grease back into the skillet and add the potatoes. Cook, turning occationally so that they are browned and slightly crispy. 
  8. Stir in thyme and bacon. Season with salt and pepper according to your taste. Transfer to serving bowl.
  9. Add maple syrup, vinegar, and mustard to now-empty skillet. Cook until thickened, about 2 minutes. Add chops and simmer, turning often, until glaze coats chops.
  10. Serve and enjoy!

*Original recipe can be found in the America's Test Kitchen Simple Weeknight Favorites cookbook.