Maple and Mustard-Glazed Pork Chops
with Roasted Potatoes and a Cranberry and Pine Nut Salad
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
(Contains Tree Nuts)
Not included in your delivery
8 teaspoon
Olive Oil
2 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
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.
