HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBrown Sugar Glazed Pork Chops
Brown Sugar-Glazed Pork Chops

Brown Sugar-Glazed Pork Chops

with Garlic Herb Couscous and Roasted Zucchini

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Think this is just another pork chop dinner? Think again! Here, juicy chops are coated in a sweet-and-savory glaze that’s so good...you might just lick the plate. Brown sugar provides a hint of sweetness while dijon balances it out with a tangy kick. To round it all out, we’re serving up sides of tender roasted zucchini and fluffy garlic herb couscous. Get ready for a flavor explosion.

Tags:Family Friendly

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 unit


1 unit

Chicken Stock Concentrate

1 tablespoon

Brown Sugar

2 teaspoon

Dijon Mustard

2 tablespoon

Garlic Herb Butter


½ cup



12 ounce

Boneless Pork Chops

Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2929 kJ
Calories700 kcal
Fat38 g
Saturated Fat17 g
Carbohydrate49 g
Sugar12 g
Dietary Fiber4 g
Protein44 g
Cholesterol145 mg
Sodium690 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Small pot
Baking Sheet
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Preheat oven to 425 degrees. Wash and dry all produce. Trim and halve zucchini lengthwise, then slice into thin half-moons. Zest and quarter lemon. In a small bowl, combine brown sugar, stock concentrate, mustard, and 2 TBSP water (3 TBSP for 4 servings). Set aside.


Melt half the garlic herb butter (you’ll use the rest later) in a small pot over medium-high heat. Add couscous and as much lemon zest as you like. Cook, stirring, until couscous is lightly toasted, about 1 minute. Stir in ¾ cup water (1½ cups for 4 servings) and a large pinch of salt. Bring to a boil, then cover, remove from heat, and set aside.


Toss zucchini on a baking sheet with a drizzle of oil and a large pinch of salt and pepper. Roast on top rack, flipping halfway through, until browned and tender, 15-20 minutes.


Meanwhile, pat pork dry with paper towels; prick all over with a fork or knife. Season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Remove from pan and set aside.


Add brown sugar mixture to same pan over medium heat. Bring to a simmer and cook until slightly thickened, 1-2 minutes. Reduce heat to low and stir in 1 TBSP plain butter (2 TBSP for 4 servings) until melted. Add pork and turn to coat in glaze. Turn off heat.


Fluff couscous with a fork; stir in remaining garlic herb butter and a large squeeze of lemon juice. Season generously with salt and pepper. Divide couscous between plates and top with pork. Serve zucchini to the side. Drizzle pork with remaining glaze. Serve with remaining lemon wedges on the side.