Maple-Mustard Roast Pork Chops with Roasted Yukon Gold Potatoes

This recipe is from “Everyday with Rachael Ray.” Sort of. It’s actually taken from the magazine’s “No Recipe Zone” feature, which lists ingredients and outlines a general method, but doesn’t specify quantities or procedure like a regular recipe would. This month’s article is called “Let’s Roast!” and the result is a pork roast flavored with maple syrup, mustard, and fresh herbs with roasted potatoes.

Because it was a weeknight, in real Rachael Ray style, I subbed pork loin chops for the whole pork loin to shorten the cook time. Otherwise, everything was pretty much the same. Both the pork and the potatoes turned out well. The potatoes were very tasty. The pork was good, not great, but I’ll probably give this one another chance. They suggest marinating the pork for at least an hour, but I only had time for half an hour or so. The flavor would’ve been better for sure if the pork had more time to marinate.

Maple-Mustard Roast Pork Chops with Roasted Yukon Gold Potatoes
Adapted from Every Day with Rachael Ray (February 2009)

  • 4 tablespoons extra virgin olive oil
  • 1/4 cup Dijon mustard
  • 2 tablespoons pure maple syrup
  • 2 teaspoons chopped fresh rosemary, plus 6 sprigs
  • 4 cloves of garlic, minced
  • 4 pork loin chops, 1 1/2 inch thick (About 1 1/2 pounds)
  • 4 slices bacon
  • 6 yukon gold potatoes
  • salt and pepper

1. In a ziploc bag, mix together 2 tablespoons olive oil, the mustard, maple syrup, chopped rosemary and garlic. Add the pork and turn in the mixture to coat; refrigerate for at least 1 hour or overnight.

2. Preheat the oven to 375°. Place the rosemary sprigs in the center of a roasting pan. Place the marinated pork chops on top of the rosemary. Cut the bacon slices in half and top each pork chop with two half slices.

3. Scatter the potatoes around the pork and drizzle with the remaining 2 tablespoons oil; toss to mix. Season the pork and potatoes with salt and pepper. Bake for 30-40 minutes or until pork reaches an internal temperature of 150 degrees. Let rest for 10 minutes before serving. Serve with the roasted potatoes.

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