Season the pork chops

• Pat the pork chops dry with paper towel.
• Drizzle with olive oil and season well on both sides with salt, pepper and maple seasoning.

Sear the chops

• Heat a pat of butter in a pan over medium-high heat.
• Sear the chops on both sides until golden, cooking through or only halfway.

Build the maple glaze

• Remove the chops and set aside.
• In the same pan, add a pat of butter and the minced garlic and cook for a minute.
• Add the beef broth, maple syrup, Worcestershire sauce and more maple seasoning, tasting and adjusting as you go.

Simmer the glaze

• Let the glaze simmer on low until it darkens and turns a little sticky.

Baste and finish the chops

• Return the pork chops to the pan and baste them with the glaze.
• Transfer to the oven at 375°F until cooked all the way through.
• Broil for the last couple of minutes to crisp and caramelize the tops.

Roast the carrots

• Toss the carrots with oil, salt and pepper on a baking tray.
• Roast at 375°F until tender and caramelized.

Make the mashed potatoes

• Boil the potatoes in salted water until fork tender.
• Drain, then mash with butter and milk until smooth.

Warm the corn and serve

• Warm the corn in a pan or pot.
• Plate the pork chops with the roasted carrots, mashed potatoes, corn and a roll.