Bacon Wrapped Pork Chops

Bacon Wrapped Pork Chops

with Maple Mash and Mustard Beans

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Pork chops are wrapped in salty, smoky bacon and pan-fried to create the juiciest pork chop you'll ever have! Maple mashed sweet potatoes and mustard green beans round out this pork lovers' dream!


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

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Chops, boneless

100 g

Bacon Strips

170 g

Green Beans

340 g

Sweet Potato

1 tbsp

Whole Grain Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

2 tbsp

Maple Syrup

50 g


6 g


1 unit

Chicken Broth Concentrate

1 tbsp

All-Purpose Flour


7 g


Not included in your delivery

2 tbsp



2 tbsp


2.25 tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3849 kJ
Calories920 kcal
Fat46 g
Saturated Fat16 g
Carbohydrate63 g
Sugar25 g
Dietary Fiber9 g
Protein52 g
Cholesterol170 mg
Sodium1100 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Aluminum Foil
Measuring Spoons
Large Pot
Paper Towel
Measuring Cups
Large Non-Stick Pan
Large Bowl
Potato Masher
Instructionsarrow up iconarrow up icon

Before starting, preheat the oven to 425°F.Wash and dry all produce. Peel garlic, then toss with 1/2 tbsp oil (dbl for 4 ppl) on a small sheet of foil. Wrap tightly to close. Add wrapped garlic to a baking sheet. Roast in the middle of the oven, until softened, 16-18 min. Meanwhile, peel, then mince the shallot. Peel, then cut potatoes into 1-inch pieces. Strip 1/2 tbsp thyme (dbl for 4 ppl) from the stems. Trim green beans.


Combine potatoes, 2 tsp salt and enough water to cover (approx. 1-inch) in a large pot. (NOTE: Use same for 4ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Meanwhile, pat pork dry with paper towels. Season with salt and pepper, then wrap 2 bacon strips around each pork chop.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then bacon-wrapped pork chops. Cook, until golden, 2-3 min per side. Remove pan from heat and reserve fat (the fat is used in Step 4). Add bacon-wrapped pork chops to the baking sheet with garlic. Roast in the middle of the oven, until cooked through, 10-12 min.**


While pork chops cook, heat the same pan (with fat) over medium heat. Add shallots, stirring until softened, 1-2 min. Add the flour. Cook, stirring together, until combined, 1 min. Add 1 cup water (dbl for 4 ppl) and broth concentrate. Cook, stirring together, until combined, 1 min. Add thyme and bring to a simmer. Cook, stirring often, until thickened, 2-5 min. When garlic is done, remove foil and transfer to a large bowl. Add mustard and 1 tbsp oil (dbl for 4 ppl), then whisk until garlic is smooth.


When potatoes are almost done, add beans (without stirring) to same pot. Cook, until tender, 2-5 min. Using tongs, transfer beans to garlic mustard oil. Season with salt and pepper, then toss together. Drain potatoes and return to same pot, off heat. Using a potato masher, mash in maple syrup and 2 tbsp butter (dbl for 4ppl), until smooth. Season with salt and pepper.


Stir any pork juices from the baking sheet into the gravy. Divide the mash, bacon-wrapped pork chops and garlic mustard beans between plates. Spoon the gravy over the bacon-wrapped pork chops.