Maple-And-Mustard-Glazed Pork Chops

Name: Maple-And-Mustard-Glazed Pork Chops with Roasted Potatoes and a Green Salad
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Yukon Gold Potatoes; ¼ ounce Thyme; 1 unit Lemon; 2 tablespoon Maple Syrup; 2 teaspoon Dijon Mustard; 1 unit Chicken Stock Concentrate; 12 ounce Pork Chops; 1 tablespoon Autumn Spice Blend; 2 ounce Mixed Greens; 1 ounce Dried Cranberries; 1 ounce Sunflower Seeds; 5 teaspoon Olive Oil; 2 teaspoon Vegetable Oil; Salt; Pepper

with Roasted Potatoes and a Green Salad

Recipe Development TeamPublished on September 23, 2019

4.4

(3.7K customers rated)

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Dinnertime usually means savory, but there are some amazing ways to make it sweet. Like by creating a glaze out of maple syrup, as we’ve done here on these pork chops. It gives you a little bit of breakfast-y comfort while staying perfectly hearty. Pop some cinnamon sweet potatoes and buttery green beans on the side, and you’ve got the best of all worlds.

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 unit

Lemon

2 tablespoon

Maple Syrup

2 teaspoon

Dijon Mustard

1 unit

Chicken Stock Concentrate

12 ounce

Pork Chops

1 tablespoon

Autumn Spice Blend

2 ounce

Mixed Greens

1 ounce

Dried Cranberries

1 ounce

Sunflower Seeds

Not included in your delivery

5 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2971 kJ

Calories710 kcal

Fat35 g

Saturated Fat6 g

Carbohydrate66 g

Sugar28 g

Dietary Fiber10 g

Protein42 g

Cholesterol100 mg

Sodium810 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

•Paper Towel

•Large Bowl

Instructions

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of olive oil, half the thyme sprigs, salt, and pepper. Roast on top rack until tender and crisped, 20-25 minutes.

Meanwhile, strip ¾ tsp thyme leaves from remaining sprigs (1½ tsp leaves for 4 servings); roughly chop leaves. Cut lemon into wedges. In a small bowl, combine chopped thyme, maple syrup, mustard, and stock concentrate.

Meanwhile, pat pork dry with paper towels; prick all over with a fork or knife. Season pork all over with 1 tsp Harvest Spice (2 tsp for 4 servings; we sent more), salt, and pepper. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add pork and sear until browned on both sides, 4-6 minutes per side (it’ll finish cooking in the next step).

Pour glaze into pan and let simmer until mixture has thickened and pork is cooked through, 1-2 minutes. Turn pork to coat. Remove pan from heat and stir in a squeeze or two of lemon juice.

In a large bowl, toss together mixed greens, cranberries, sunflower seeds, 1 TBSP olive oil (2 TBSP for 4 servings), and a squeeze or two of lemon juice. Season with salt and pepper.

Discard thyme sprigs from sheet with potatoes. Divide potatoes, pork, and salad between plates. Drizzle pork with any remaining glaze. Serve with any remaining lemon wedges on the side.