Maple Magic Pork Chops
with Broccoli, Pecans, and a Double Potato Mash
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.
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
12 ounce
Yukon Gold Potatoes
12 ounce
Sweet Potatoes
16 ounce
Broccoli Florets
1 ounce
Pecans
(Contains Tree Nuts)
½ ounce
Thyme
8 tablespoon
Sour Cream
(Contains Milk)
24 ounce
Pork Chops
2 teaspoon
Fall Spice Blend
1 unit
Chicken Demi-Glace
(Contains Milk)
1 ounce
Maple Syrup
Not included in your delivery
2 teaspoon
Vegetable Oil
4 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
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.
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