Traditional but with a twist. Maple, balsamic and pork are meant for each other, especially when served alongside roasted mashed sweet potatoes! Brussels sprouts are sautéed to crisp perfection, with a feta and almond flourish that makes the dish really sing.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
340 g
Pork Chops, boneless
2 tbsp
Maple Syrup
2 tbsp
Balsamic Glaze
(Contains Sulphites)
340 g
Sweet Potato
227 g
Brussels Sprouts
28 g
Almonds, sliced
(Contains Tree nuts)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 tsp
Garlic Salt
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tsp
Salt*
¼ tsp
Salt and Pepper*
1 tbsp
Oil*
Peel, then cut sweet potatoes into 1-inch pieces. Combine sweet potatoes, 1 tsp salt (dbl for 4 ppl) and enough water to cover (by approx. 1-2 inches) in 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.
While sweet potatoes cook, heat a large non-stick pan over medium heat. Add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer almonds to a plate.
Stir together maple syrup and balsamic glaze in a small bowl. Pat pork dry with paper towels, then season with half the garlic salt and pepper. Return the same pan to medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side. Transfer pork to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 9-12 min.** Drizzle maple-balsamic mixture onto pork, then toss to coat. Continue to roast until glaze is warmed through, 2-3 min.
While pork roasts, quarter Brussels sprouts. Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then Brussels sprouts. Season with remaining garlic salt and pepper. Cook, stirring occasionally, until tender, 4-5 min. Remove pan from heat, then stir in almonds.
Mash 2 tbsp butter (dbl for 4 ppl) into sweet potatoes until smooth. Season with salt and pepper.
Slice pork. Divide pork, sweet potato mash and Brussels sprouts between plates. Drizzle any remaining maple-balsamic glaze from the large bowl over top of pork. Sprinkle feta over Brussels sprouts.