Maple And Mustard Glazed Pork Chops

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.

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.

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.

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.