HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMaple Magic Pork Chops
Maple Magic Pork Chops

Maple Magic Pork Chops

with Broccoli, Pecans, and a Double Potato Mash

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It’s hard to resist the sweet, sweet magic of maple syrup. But is there anywhere that it works besides pancakes and waffles? The answer to that question is yes—this recipe proves that it’s just as amazing with pork and a couple of complementary sides. Here, pan-seared chops are drizzled with a maple pan sauce, making for one truly delicious sweet and savory combination that only gets better with the addition of mashed potatoes, broccoli, and a pecan garnish.

Allergens:Tree NutsMilk

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

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

12 ounce

Yukon Gold Potatoes

12 ounce

Sweet Potato

16 ounce

Broccoli Florets

1 ounce


(ContainsTree Nuts)

½ ounce


8 tablespoon

Sour Cream


24 ounce

Pork Chops

2 teaspoon

Fall Spice Blend

1 unit

Chicken Demi-Glace


1 ounce

Maple Syrup

Not included in your delivery

2 teaspoon

Vegetable Oil

4 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2720 kJ
Calories650 kcal
Fat30 g
Saturated Fat13 g
Carbohydrate54 g
Sugar16 g
Dietary Fiber9 g
Protein46 g
Cholesterol145 mg
Sodium430 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.
Utensilsarrow down iconarrow down icon
Paper Towel
Large Pan
Large Bowl
Plastic Wrap
Potato Masher
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Peel Yukon Gold and sweet potatoes, then cut into ½-inch cubes. Cut any larger broccoli florets into bite-sized pieces. Roughly chop pecans. Pick 1 tsp thyme leaves from stems; reserve remaining sprigs. Pat pork dry with a paper towel, then season all over with salt, pepper, and autumn spice.


Place both potatoes in a medium pot with enough salted water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, about 15 minutes. Drain well, then return to pot. Meanwhile, place pecans in a large pan and place over medium-high heat. Cook, tossing frequently, until toasted, 3-5 minutes. Transfer to a plate to cool.


Heat a large drizzle of oil in same pan over medium-high heat. Add pork and cook to desired doneness, 4-6 minutes per side. Set aside to rest on a plate. Place broccoli and a large splash of water in a large, microwave-safe bowl. Cover with plastic wrap and poke a few holes in wrap.


Microwave broccoli on high until tender, about 5 minutes. Thoroughly drain, then add 2 TBSP butter to bowl and toss to melt. Season with salt and pepper. Sprinkle with pecans. Place pot with drained potatoes over low heat. Cook one minute to evaporate excess water. Mash with a potato masher or fork until smooth, then stir in sour cream. Season generously with salt and pepper.


Rinse out pan used for pork and dry well, then place over medium-low heat. Add 2 TBSP butter and reserved thyme sprigs. Swirl pan or stir until butter melts, about 1 minute. Stir in demi-glace and maple syrup. Let simmer until slightly reduced, 1-2 minutes. (TIP: Lower heat if sauce bubbles aggressively.) Stir in any juices released by pork. Season with salt and pepper. Discard thyme sprigs.


Divide potatoes and broccoli between plates. Arrange pork on top of potatoes, then drizzle with sauce from pan. Sprinkle with thyme leaves and serve.