Brown Sugar Crusted Pork Chops
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Brown Sugar Crusted Pork Chops

Brown Sugar Crusted Pork Chops

with Butternut Squash

Sticky, crispy and oh-so good! Brown sugar-glazed pork chops are the perfect winter pairing for roasted squash and savoury green beans. The grainy mustard aioli is the obvious dipper pairing for these premium chops.


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

Preparation Time40 minutes
Cooking Time


serving amount

340 g

Butternut Squash, cubes

1 unit

Sweet Potato

170 g

Green Beans

2 tbsp

Brown Sugar

1 tbsp

Whole Grain Mustard

(Contains Mustard)

2 tbsp


(Contains Egg, Mustard)

7 g


1 unit

Garlic, cloves

28 g

Walnuts, chopped

(Contains Walnuts)

2 unit

Pork Chops, bone-in

Not included in your delivery

0.13 tsp


0.06 tsp


½ tbsp


2 tbsp


(Contains Milk)


Nutrition Values

Calories960 kcal
Fat60 g
Saturated Fat15 g
Carbohydrate56 g
Sugar26 g
Dietary Fiber8 g
Protein48 g
Cholesterol155 mg
Sodium640 mg
Trans Fat1 g
Potassium1800 mg
Calcium175 mg
Iron4.25 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.


Paper Towel
Baking Sheet
Large Non-Stick Pan
Aluminum Foil
Small Bowl



Before starting, preheat the oven to 450˚F.Wash and dry all produce. Peel, then cut sweet potato into 1/2-inch cubes. Trim green beans. Strip 1 tbsp (2 tbsp) thyme leaves from stems. Finely chop. Peel, then mince or grate garlic. Pat pork dry with paper towels. Season with thyme, salt and pepper.

Cook squash and sweet potatoes

Add sweet potatoes, squash, 1 tsp salt and enough water to cover (by approx. 1-2 inches) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return sweet potatoes to the same pot, off heat. Set aside.

Cook pork chops

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side, then transfer pork to a foiled-lined baking sheet. Sprinkle brown sugar over tops of pork chops. Roast in the middle of the oven until cooked through, 8-12 min.**Carefully wipe the pan clean.

Cook green beans

Reheat the same pan over medium. When hot, add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp (2 tbsp) butter, 1/4 tsp (1/2 tsp) garlic and walnuts. Cook, stirring often, until walnuts are fragrant and green beans are tender-crisp, 1 min.Season with salt and pepper, to taste.

Make grainy mustard aioli

Meanwhile, stir together 1/4 tsp (1/2 tsp) garlic, mayo and grainy mustard in a small bowl. Season with salt and pepper.

Finish and serve

Mash 1 tbsp (2 tbsp) butter into sweet potatoes and squash until smooth. Season with salt and pepper, to taste.Divide, mash, pork chops and green beans between plates. Serve the grainy mustard aioli on the side for dipping.