Sweet Heat Maple Sriracha Pork Chops
with Chili-Roasted Carrots & Brussels Sprouts
- Fish
- Soy
- Wheat
- Milk
Sweet and buttery with a touch of heat, our quick and delicious maple-Sriracha sauce elevates juicy pork chops to the next level. Sides of tender roasted carrots seasoned with Korean chili flakes and savory sautéed Brussels sprouts round out this plate that’s sure to tantalize your taste buds for a speedy weeknight dinner.
Ingredients
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1 teaspoon
Korean Chili Flakes
8 ounce
Shredded Brussels Sprouts
2 tablespoon
Maple Syrup
9 ounce
Carrot
1 teaspoon
Sriracha
10 ounce
Pork Chops
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces (halve any larger carrots lengthwise first). • Toss carrots on a baking sheet with a drizzle of oil, chili flakes (use less if you prefer less heat), and salt. Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, in a small bowl, combine Sriracha, maple syrup, ponzu, and 2 TBSP water (4 TBSP for 4 servings).
• Pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board and tent with foil to keep warm.
• Heat a drizzle of oil in same pan over medium-high heat. Add Brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until lightly browned and tender, 3-5 minutes. • Turn off heat; transfer to a plate. Wash out pan.
• Return same pan to medium-high heat. Add Sriracha mixture; cook, stirring, until thickened, 1-2 minutes (if sauce seems too thick, stir in water 1 tsp at a time). • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper to taste.
• Slice pork crosswise. • Divide pork, carrots, and Brussels sprouts between plates. Spoon sauce over pork and serve.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet-and-spicy maple Sriracha sauce on the pork, though some found it too salty or spicy 🌶️.
- Ease of prep: Customers appreciated the pre-shredded Brussels sprouts, but some preferred whole sprouts for better texture and flavor.
- Suggestions: Consider roasting Brussels sprouts instead of sautéing; add extra seasoning or a complementary sauce for more flavor.
- Portions: A few wished for larger pork portions or the addition of a starch to make the meal more filling.
- Vegetables: While carrots were generally enjoyed, many found the shredded Brussels sprouts bland, tough, or bitter.
Reviews from our home cooks
The sauce was awesome. The brussels sprouts were old and starting to turn, so I tossed them and made green beans from my garden instead. I steamed the carrots instead of roasting, added butter and a drizzle of maple syrup along with the chili flakes. The carrots were definitely the star of the meal.
Just the right balance of sweet and heat. The dinner was filling but we didn't feel stuffed. This recipe is a keeper.
Delicious meal! The Sriracha in the Maple was surprisingly delicious. I admit I was skeptical. The meal was awesome.
The meat, the sauce, and the carrots were excellent but the shredded brussel sprouts were tough. They need to be boiled or roasted or something. We mixed them with the sauce left on the plate.
Good low-cal and low-carb dinner; sauce complemented pork chops well; good-quality chops
Heat again, the Brussel sprouts and pork and carrots worked well together.
Perfect besides the portion of the pork chops which is not as big as it claims to be.
Carrots and pork chops were delicious! Especially the maple sriracha sauce. The Brussels sprouts were kind of bland. I would have chosen a different veggie instead of the sprouts or at least seasoned them with something more than just salt and pepper
The combination of the sweet maple syrup was great on the pork, but I think it highlighted the bitterness of the Brussels sprouts. I would suggest an alternative, maybe broccoli or zucchini.
Love the meal but I'd rather shred the Brussels myself so minimize darkening and hard stems.
