Cast-Iron Maple-Mustard Pork Chops With Fire-Roasted Sweet Potatoes

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 4 bone-in pork chops (about 1 inch thick; 8 oz each)
• 2 large sweet potatoes (about 1 1/2 lb total)
• 3 tbsp olive oil, divided
• 1 1/4 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/3 cup pure maple syrup
• 3 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1 tbsp apple cider vinegar
• 2 tbsp unsalted butter
• 1 garlic clove, finely grated
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

Do This

• 1) Heat grill to 450°F (medium-high). Put a 12-inch cast-iron skillet on the grate to preheat 10 minutes.
• 2) Wrap oiled, salted sweet potatoes in foil; grill with lid closed, turning every 10 minutes, until tender (35–45 minutes).
• 3) Stir maple syrup, mustards, vinegar, garlic, thyme, and butter into a glaze.
• 4) Season pork chops with salt, pepper, paprika, and garlic powder; oil lightly.
• 5) Sear in hot cast iron 3 minutes per side over flame; move to indirect heat and brush with glaze.
• 6) Cook until pork hits 145°F after resting (pull at 140–142°F), rest 3 minutes; split potatoes, char cut-side 2–3 minutes, and serve with extra glaze.

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Why You’ll Love This Recipe

• Bold, steakhouse-style sear: Cast iron over open flame creates a deeply browned crust.
• Sweet-savory balance: Maple and mustard make a glossy glaze that tastes like you cooked all day.
• Low-fuss side dish: Fire-roasted sweet potatoes cook mostly hands-off while you handle the chops.
• Weeknight-friendly but special: One skillet, simple ingredients, and a dinner that feels like an occasion.

Grocery List

• Produce: 2 large sweet potatoes, 1 garlic clove, fresh thyme (optional)
• Dairy: unsalted butter
• Meat: 4 bone-in pork chops (about 1 inch thick)
• Pantry: pure maple syrup, Dijon mustard, whole-grain mustard, apple cider vinegar, olive oil, kosher salt, black pepper, smoked paprika, garlic powder

Full Ingredients

Pork Chops

• 4 bone-in pork chops (about 1 inch thick; about 8 oz each)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder

Maple-Mustard Glaze (and quick pan finish)

• 1/3 cup pure maple syrup
• 3 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1 tbsp apple cider vinegar
• 1 garlic clove, finely grated (about 1 tsp)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 2 tbsp unsalted butter

Fire-Roasted Sweet Potatoes

• 2 large sweet potatoes (about 1 1/2 lb total), scrubbed and dried
• 2 tbsp olive oil
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

Helpful Equipment

• 12-inch cast-iron skillet
• Grill (gas or charcoal) with lid
• Instant-read thermometer
• Heavy-duty aluminum foil
• Tongs and a heat-resistant mitt

Step-by-Step Instructions

Step 1: Preheat the grill and the cast iron

Preheat a grill to 450°F (medium-high). Set a 12-inch cast-iron skillet directly on the grill grate and close the lid. Let the skillet preheat for 10 minutes. You want it very hot so the pork chops sear quickly instead of steaming.

Step 2: Start the fire-roasted sweet potatoes

While the skillet preheats, rub the sweet potatoes with 2 tbsp olive oil, then season evenly with 1/4 tsp kosher salt and 1/4 tsp black pepper. Wrap each sweet potato tightly in heavy-duty foil.

Place the foil-wrapped potatoes on the grill (lid closed). Cook, turning every 10 minutes, until a paring knife slides in easily, 35–45 minutes depending on size.

Step 3: Make the maple-mustard glaze

In a small bowl, stir together 1/3 cup maple syrup, 3 tbsp Dijon mustard, 1 tbsp whole-grain mustard, 1 tbsp apple cider vinegar, 1 finely grated garlic clove, and 1 tsp thyme leaves. Set aside.

Add the 2 tbsp butter to the bowl as well. It will melt later in the hot skillet and help the glaze turn glossy and rich.

Step 4: Season the pork chops for a hard sear

Pat the pork chops very dry with paper towels (dry surface = better browning). Rub with 1 tbsp olive oil. Season both sides with 1 tsp kosher salt, 3/4 tsp black pepper, 1 tsp smoked paprika, and 1 tsp garlic powder.

Step 5: Sear the chops over open flame

Using a mitt, carefully pull the hot skillet slightly toward you for easier access (keep it stable on the grate). Lay the pork chops in the skillet. Sear with the lid open for best browning: cook 3 minutes on the first side without moving them.

Flip and sear the second side for 3 minutes. You should see a deep golden-brown crust.

Step 6: Glaze and finish gently to 145°F

Move the skillet to indirect heat (turn off one burner on a gas grill, or slide the skillet to a cooler zone on charcoal). Add the glaze mixture (including the butter) to the skillet and spoon it over the chops.

Close the grill lid and cook until the thickest part of each chop reaches 140–142°F, about 4–6 minutes (timing depends on thickness and grill heat). Transfer the chops to a plate and rest for 3 minutes. They should reach a safe final temperature of 145°F from carryover cooking.

Step 7: Reduce the skillet glaze into a spoonable pan sauce

Keep the skillet on indirect heat. Spoon and stir the glaze for 1–2 minutes until it looks slightly thicker and glossy. If it gets too thick, stir in 1 tbsp water at a time until it’s silky and pourable.

Turn off the grill. Carefully pour the sauce into a small bowl for serving, or keep it in the skillet.

Step 8: Char-split the sweet potatoes and serve

When the sweet potatoes are tender, carefully unwrap the foil (watch for steam). Split each potato lengthwise. For extra “fire-roasted” flavor, place the split potatoes cut-side down directly on the grill grate over medium heat for 2–3 minutes until lightly charred.

Serve one pork chop per person with sweet potato halves. Spoon extra maple-mustard pan sauce over the pork (and a little over the potatoes if you like).

Pro Tips

• Use a thermometer: Pork goes from juicy to dry quickly. Pull at 140–142°F, rest 3 minutes, and you’ll land at 145°F.
• Don’t rush the skillet preheat: A properly heated cast-iron skillet is what gives you that bold crust in just 3 minutes per side.
• Dry brine for deeper flavor (optional): Salt the chops with the 1 tsp kosher salt and refrigerate uncovered for 8–24 hours. Season with the remaining spices right before cooking.
• Avoid burning the glaze: Add the maple-mustard mixture only after searing and moving to indirect heat. Maple syrup can scorch over high direct flame.
• Foil-wrapped potato test: If a knife meets resistance, keep cooking and turn again in 10 minutes. Big sweet potatoes often need the full 45 minutes.

Variations

• Spicy maple-mustard: Add 1/4 tsp cayenne or 1/2 tsp red pepper flakes to the glaze.
• Herby finish: Swap thyme for 1 tsp chopped rosemary or 1 tbsp chopped parsley stirred into the sauce off heat.
• No grill option (stovetop + oven): Sear in cast iron on the stovetop over medium-high heat for 3 minutes per side, add glaze, then finish in a 400°F oven for 5–8 minutes to 140–142°F (rest to 145°F). Roast sweet potatoes at 425°F for 45–55 minutes until tender.

Storage & Make-Ahead

Refrigerate: Store cooked pork and sweet potatoes in airtight containers for up to 3 days. Store extra sauce separately if possible.
Reheat: Warm pork gently in a covered skillet over low heat with a splash of water or broth until it reaches 140°F (avoid high heat to prevent drying). Reheat sweet potatoes wrapped in foil at 350°F for 15–20 minutes, or microwave until hot.
Make-ahead: Mix the glaze up to 3 days ahead and refrigerate. Bring to room temperature for 20 minutes before using so it melts smoothly in the skillet.

Nutrition (per serving)

Approximate, per 1 pork chop plus 1/2 sweet potato with sauce: 560 calories, 41 g protein, 45 g carbohydrates, 25 g fat, 7 g saturated fat, 980 mg sodium, 5 g fiber, 19 g sugars.