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Maple And Mustard Glazed Pork Chops
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Maple And Mustard Glazed Pork Chops

Maple And Mustard Glazed Pork Chops

with Roasted Potatoes and a Cranberry Salad

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.

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

Total Time40 minutes


/ serving 4 people

24 ounce

Yukon Gold Potatoes

¼ ounce


1 unit


4 tablespoon

Maple Syrup

4 teaspoon

Dijon Mustard

2 unit

Chicken Stock Concentrate

24 ounce

Pork Chops

2 teaspoon

Autumn Spice Blend

4 ounce

Mixed Greens

2 ounce

Dried Cranberries

2 ounce

Sunflower Seeds

Not included in your delivery

8 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil




Nutrition Values

/ per serving
Energy (kJ)2929 kJ
Calories700 kcal
Fat33 g
Saturated Fat6 g
Carbohydrate64 g
Sugar27 g
Dietary Fiber10 g
Protein41 g
Cholesterol95 mg
Sodium690 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.


Baking Sheet
Small Bowl
Large Pan
Potato Masher
Large Bowl


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.

Make Glaze

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 concentrates.

Cook Pork

Season pork all over with 2 tsp Harvest Spice (we sent more), salt, and pepper. Heat a large drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add pork to pan and cook until browned on surface and just shy of desired doneness, 3-4 minutes per side.

Glaze Pork

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 juice.

Toss Salad

In a large bowl, toss together mixed greens, cranberries, sunflower seeds, 2 TBSP olive oil, and a few squeezes of lemon juice. Season with salt and pepper.

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.