Maple and Mustard-Glazed Pork Chops

Name: Maple and Mustard-Glazed Pork Chops with Roasted Potatoes and a Cranberry and Sunflower Seed Salad
Total time: 40 min
Yield: 2
Cuisine: North America
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; 5 teaspoon Olive Oil; 1 teaspoon Vegetable Oil; Salt; Pepper

with Roasted Potatoes and a Cranberry and Sunflower Seed 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 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.

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 amount

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

/ per serving

Energy (kJ)2887 kJ

Calories690 kcal

Fat33 g

Saturated Fat7 g

Carbohydrate58 g

Sugar25 g

Dietary Fiber7 g

Protein41 g

Cholesterol100 mg

Sodium480 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

PDF

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.