One Dish Delish: Maple Pork Chops with Brussells, Sweet Potatoes, and Dried Cherries

Heyyy you. Do I have a snazzy quick weeknight dish for you. It’s the sort that made my 10-year-old son say, “Mom, I love those brussel thingys.” It’s the sort where I thought I cooked waaay too many veggies, and had kids coming back for more…veggies. It’s the sort where everythang is baked in a single dish. So easy! It’s the sort where you’re gonna wanna dip your toes in the sauce and lick them off, because 10 fingers for licking isn’t nearly enough.

Don’t do that. It’s not worth it.

Except that it totally is.

Ready for the recipe? We’re just gonna run through real quick like with a little photo tutorial. Pretend I’m your real estate agent, and you’re in the market to buy a house of Pork Chops. Cray. Who would do that?

Well…you and me would. But who’s keeping score?

Because, after all, this house of Pork Chops has wooden floors in coconut oil. (Mmmmm. Coconut oil.)

And maple syrup wallpaper. (Don’t diss. Lickable wallpaper has been cool since Willy Wonka.)

Plus also, this place is like…so easy to clean up. One dish, baby. And you can have pork chops forever.

I might make a better food blogger than real estate agent. Because, I’d want to eat every Pork Chop house I sell. Especially if they tasted like this. Tour over. Let’s eat.


Maple Pork Chops with Brussells, Sweet Potatoes, and Dried Cherries


2 sweet potatoes
2 cups brussell sprouts, halved
2 tablespoons coconut oil or butter
5-6 thick-cut pork chops
1 large shallot, peeled and sliced
3/4 cup white wine
1/4 cup pure maple syrup
1 cup dried cherries
salt and pepper to taste


Preheat oven to 400 degrees. Pierce sweet potatoes and zap in microwave to soften, about 7 minutes. Remove, cool, peel, and cut into bite-sized cubes. Toss into a large baking dish with brussell sprouts.

In a large skillet, melt coconut oil over medium-high heat. Add salted-and-peppered pork chops until browned, then transfer to baking dish on top of brussells and sweet potatoes. Add shallots to the skillet, then white wine. Drizzle over pork chops. Drizzle with maple syrup. Toss dried cherries into the baking dish, then salt and pepper everything generously.

Place in oven and cook for 30-40 minutes, until the center of the pork chops are cooked through, and the brussels are tender. Serve with juices slathered all over the veggies and meat. Enjoy!

8 Responses to “One Dish Delish: Maple Pork Chops with Brussells, Sweet Potatoes, and Dried Cherries”

  1. Karly says:

    I thought you were being all Vegan-y? Not that I’m complaining! I could eat pork chops all day long! ;)

  2. Tasha Adams says:

    This is fabu! We will have to try. If I am not sure about the dried cherries, ( I wasn’t sure about the Noosa, but hey?) What other fruit would you recommend?

  3. Oh yum! Love that you packed so many different flavors into one dish!

  4. Just wanted to thank you for including 2 of my recipes in your Babble feature on Microwave recipes!

    And I love maple, brussles, and sweet potatoes!

  5. Yvonne says:

    LOVE your nail color! The pork chops sound delish also!

  6. Sarah Watson says:

    Delicious! Made this last night and will make it again this weekend for my in-laws! You are so talented and I love your blog.

  7. Carol Kellem says:

    I was just waiting for the right day to make this recipe that looks like the perfect sunny, snow covered montana day comfort food. Well, today was the day. And what a delicious meal! Great flavor combinations. Thank you. Your enthusiasm inspires me. PS Tasha, don’t be afraid of the cherries.

  8. […] Mustard Pork Chops, Culinary Covers One Dish Maple Pork, Cheeky Kitchen Brown and Maple Sugar Pork Tenderloin, Slow Cooker from Scratch Thanks for […]

Leave a Reply