Maple-And-Mustard-Glazed Pork Chops
with Roasted Potatoes and a Green 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.
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
Not included in your delivery
5 teaspoon
Olive Oil
2 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
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.
