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American Recipes
Maple and Mustard-Glazed Pork Chops

Maple and Mustard-Glazed Pork Chops

with Roasted Potatoes and a Cranberry 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.

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

Preparation Time40 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

¼ ounce


2 tablespoon

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

1 unit


Not included in your delivery

5 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2929 kJ
Calories700 kcal
Fat33 g
Saturated Fat6 g
Carbohydrate64 g
Sugar27 g
Dietary Fiber10 g
Protein41 g
Cholesterol95 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Roast Potatoes
Roast Potatoes

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Toss potatoes with half the thyme sprigs, salt, pepper, and a large drizzle of olive oil on a baking sheet. Roast on top rack until tender and crisped, about 25 minutes.


Strip 1½ tsp thyme leaves from remaining sprigs; roughly chop leaves. Halve lemon; cut one half into wedges. In a small bowl, stir together chopped thyme, maple syrup, mustard, and stock concentrate.

Cook Pork
Cook Pork

Season pork all over with 1 tsp Harvest Spice (we sent more), salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat (use nonstick if you have it). Add pork to pan and cook until browned on surface and just shy of desired doneness, 3-4 minutes per side.

Glaze Pork
Glaze Pork

Pour maple syrup mixture into pan with pork and let simmer until thickened to a glaze-like consistency, about 1 minute. Flip pork to coat. Remove pan from heat and stir in a squeeze or two of lemon juice.

Toss Salad
Toss Salad

In a large bowl, toss together mixed greens, cranberries, sunflower seeds, 1 TBSP olive oil, and a few squeezes of lemon juice. Season with salt and pepper.

Plate and Serve
Plate and Serve

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.