Maple and Mustard-Glazed Pork Chops
with Roasted Potatoes and a Cranberry and Sunflower Seed 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 choosy eaters will love. Mustard, on the other hand, is feisty, bringing a little somethin’ somethin’ for those who crave sophistication. Mix the two together and put them on pork, and you’ve got a meal that everyone will rave about.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
¼ ounce
Thyme
1 ounce
Maple Syrup
2 teaspoon
Dijon Mustard
1 unit
Chicken Stock Concentrate
12 ounce
Pork Chops
1 teaspoon
Fall Spice Blend
2 ounce
Mixed Greens
1 ounce
Dried Cranberries
1 ounce
Sunflower Seeds
Not included in your delivery
5 teaspoon
Olive Oil
1 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. Cut potatoes into ½-inch-thick wedges. Toss together potatoes, half the thyme sprigs, salt, pepper, and a large drizzle of olive oil on a baking sheet. Roast in oven until tender and crisped, about 25 minutes.
Strip 1½ tsp thyme leaves from remaining sprigs; roughly chop leaves. Stir together chopped thyme, maple syrup, mustard, and stock concentrate in a small bowl.
Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Season pork all over with 1 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 1 minute. Toss pork to coat. Remove pan from heat.
Toss together lettuce, cranberries, sunflower seeds, and 1 TBSP olive oil in a large bowl. Season with salt and pepper.
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.
