Maple and Mustard-Glazed Pork Chops

Name: Maple and Mustard-Glazed Pork Chops with Roasted Potatoes and a Cranberry and Pine Nut Salad
Total time: 40 min
Yield: 2
Cuisine: North America
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; 8 teaspoon Olive Oil; 2 teaspoon Vegetable Oil; Salt; Pepper

with Roasted Potatoes and a Cranberry and Pine Nut Salad

Recipe Development TeamPublished on March 15, 2018

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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

The quantities provided above are averages only.

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

Total Time40 minutes

Prep Time

DifficultyEasy

Ingredients

/ 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

(Contains: Tree Nuts)

Not included in your delivery

8 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ 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

•Baking Sheet

•Small Bowl

•Large Pan

•Large Bowl

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.