Maple And Mustard Glazed Pork Chops
with Roasted Potatoes and a Cranberry 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
24 ounce
Yukon Gold Potatoes
¼ ounce
Thyme
1 unit
Lemon
4 tablespoon
Maple Syrup
4 teaspoon
Dijon Mustard
2 unit
Chicken Stock Concentrate
24 ounce
Pork Chops
2 teaspoon
Autumn Spice Blend
4 ounce
Mixed Greens
2 ounce
Dried Cranberries
2 ounce
Sunflower Seeds
Not included in your delivery
8 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 potatoes with half the thyme sprigs, salt, pepper, and a large drizzle of olive oil on a baking sheet. Roast on top rack until tender and crisped, about 25 minutes.
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.
Discard thyme sprigs from sheet with potatoes, then divide potatoes, pork, and salad between plates. Drizzle pork with remaining glaze in pan. Serve with lemon wedges on the side for squeezing over.
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