Maple-Balsamic Glazed Pork Chops
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Maple-Balsamic Glazed Pork Chops

Maple-Balsamic Glazed Pork Chops

with Sweet Potato Mash and Feta

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.

Tags:
Quick
Allergens:
Sulphites
Tree nuts
Milk

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

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

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

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

2 tsp

Salt*

¼ tsp

Salt and Pepper*

1 tbsp

Oil*

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Nutrition Values

Calories790 kcal
Fat33 g
Saturated Fat11 g
Carbohydrate73 g
Sugar34 g
Dietary Fiber11 g
Protein51 g
Cholesterol140 mg
Sodium1200 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.

Utensils

Large Pot
Strainer
Measuring Spoons
Large Non-Stick Pan
Baking Sheet
Parchment Paper
Small Bowl
Potato Masher

Instructions

Cook sweet potatoes
1

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.

Toast almonds
2

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.

Cook pork
3

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.

Cook Brussels sprouts
4

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.

Finish mash
5

Mash 2 tbsp butter (dbl for 4 ppl) into sweet potatoes until smooth. Season with salt and pepper.

Finish and serve
6

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.