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Maple And Mustard Glazed Pork Chops

Maple And Mustard Glazed Pork Chops

with Roasted Potatoes and a Cranberry Salad

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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.

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

Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Yukon Gold Potatoes

¼ ounce

Thyme

1 unit

Lemon

4 tablespoon

Maple Syrup

4 teaspoon

Dijon Mustard

2 unit

Chicken Stock Concentrate

24 ounce

Pork Chops

2 teaspoon

Fall Harvest 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

Salt

Pepper

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
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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Pan
Potato Masher
Large Bowl
Instructionsarrow up iconarrow up icon
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Roast Potatoes
Roast Potatoes
1

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
Make Glaze
2

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
Cook Pork
3

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
Glaze Pork
4

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
Toss Salad
5

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
Plate and Serve
6

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.