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Maple-And-Mustard-Glazed Pork Chops

Maple-And-Mustard-Glazed Pork Chops

with Roasted Potatoes and a Green 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.

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

Fall Harvest 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
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Pan
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
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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 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.

2

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.

3

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).

4

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.

5

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.

6

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.