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Maple and Mustard-Glazed Pork Chops

Maple and Mustard-Glazed Pork Chops

with Roasted Potatoes and a Cranberry and Pine Nut Salad

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Maple syrup and mustard are a perfect example of what happens when opposites attract. Maple is friendly and fun, with a sweetness that even the pickiest young eaters will love. Mustard, on the other hand, is feisty, bringing a little somethin’ somethin’ for the adults. Mix the two together and put them on pork, and you’ve got a meal the whole family will rave about.

Allergens:Tree Nuts

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Fingerling Potatoes

¼ ounce

Thyme

1 unit

Lemon

2 ounce

Maple Syrup

4 teaspoon

Dijon Mustard

2 unit

Chicken Stock Concentrate

24 ounce

Pork Chops

1 tablespoon

Fall Spice Blend

4 ounce

Mixed Greens

2 ounce

Dried Cranberries

1 ounce

Pine Nuts

(ContainsTree Nuts)

Not included in your delivery

8 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2427 kJ
Calories580 kcal
Fat22 g
Saturated Fat3.5 g
Carbohydrate62 g
Sugar27 g
Dietary Fiber7 g
Protein41 g
Cholesterol90 mg
Sodium440 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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Halve potatoes lengthwise. Toss together potatoes, half the thyme sprigs, salt, pepper, and a large drizzle of olive oil on a baking sheet. Arrange potatoes cut-side down on sheet. Roast in oven until tender and browned, about 30 minutes.

2

Strip 1 TBSP thyme leaves from remaining sprigs; roughly chop leaves. Halve lemon; cut one half into wedges. Stir together chopped thyme, maple syrup, mustard, and stock concentrates in a small bowl.

3

Heat a large drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Season pork all over with 2 tsp harvest spice (we sent more), salt, and pepper. Add to pan and cook until browned on surface and just shy of desired doneness, 3-4 minutes per side.

4

Pour maple syrup mixture into pan with pork and let simmer until thickened to a glaze-like consistency, about 2 minutes. Toss pork to coat. Remove pan from heat and stir in a squeeze or two of lemon.

5

Toss together lettuce, cranberries, pine nuts, 2 TBSP olive oil, and a few squeezes of lemon in a large bowl. Season with salt and pepper. TIP: If you have an extra moment, toast the pine nuts first in a small pan over medium heat until golden, 3-4 minutes—the heat will make their flavor pop.

6

Discard thyme sprigs from sheet with potatoes, then divide potatoes, pork, and salad between plates. Drizzle pork with remaining glaze in pan. Serve with lemon wedges on the side for squeezing over.