Maple-Glazed Pork Chops and Sweet Autumn Vegetables

Submitted by goldenboyssister

"A warm and hearty one pot autumn meal - it smells delicious as it is cooking and even the kids will like the vegetables!"

 

• Ready In: 1hr 5mins
• Ingredients: 13
• Serves: 2-4

ingredients

• 2 -4 boneless center cut pork chops, 1 inch thick, visible fat trimmed
• 1 large baking potato, peeled and cut in 1/2 inch dice
• 1 large sweet potato, peeled and cut in 1/2 inch dice
• 1⁄2 red onion, cut into 1/2 inch dice
• 2 gala apples, peeled and cut into 1/2 inch dice
• 30 baby carrots, cut into thirds to be about 1/2 inch dice
• 1 (8 ounce) can pineapple chunks, no sugar added, drained of juice
• 2 tablespoons pure maple syrup
• 2 tablespoons brown sugar
• 2 tablespoons butter
• 1 (14 1/2 ounce) can chicken broth
• salt and pepper
• 2 -4 tablespoons pecans, chopped, for garnish if desired

directions

1. Preheat the oven to 350 degrees.
2. Begin by melting the butter, brown sugar and maple syrup together over low-medium heat in an oven-proof casserole pot. (Watch carefully - the sugars will burn quickly if overheated).
3. Season both sides of the pork chops to taste with salt and pepper, then brown both sides in the melted butter and sugar/syrup mixture. Don't be afraid to brown the chops well - it will create a delicious crust.
4. While the pork chops are browning, mix together the diced potato, sweet potato, red onion, apples, and carrots.
5. Remove chops from pan and add 1/2 of the diced mixture to cover the bottom of the pan. Place the chops in a single layer over the mixture.
6. Layer the remaining diced mixture on top of the pork chops.
7. Layer the pineapple chunks on top of the pot.
8. Finish by pouring the chicken broth over the whole pan.
9. Cover and bake for 30 minutes, or until chops read approximately 140 degrees on a meat thermometer. Uncover and bake for approximately 15 additional minutes until chops register 160-170 degrees on a meat thermometer.
10. Serve with a sprinkling of chopped pecans for garnish, if desired.
11. Enjoy!