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 with a sprinkle of feta! Brussels sprouts are sautéed to crisp perfection, with an 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.
Ingredients
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)
¾ tsp
Garlic Salt
½ tbsp
Seasoned Salt
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut sweet potatoes into 1-inch pieces. Add sweet potatoes, 1 tsp salt (dbl for 4 ppl) 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.
Meanwhile, 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 seasoned 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. Remove the pan from heat. Transfer pork to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 8-12 min.** Drizzle half the maple-balsamic mixture over pork, then carefully flip to coat. Continue to roast until glaze is warmed through, 2-3 min.
Meanwhile, quarter Brussels sprouts. Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then Brussels sprouts and 2 tbsp water (dbl for 4 ppl). Cover and cook, stirring often, until Brussels sprouts begin to soften, 2-3 min. Uncover, then season with 1/2 tsp garlic salt (dbl for 4 ppl) and pepper. Cook, stirring occasionally, until tender, 3-4 min. Remove the pan from heat, then stir in almonds.
Mash 2 tbsp butter (dbl for 4 ppl) into sweet potatoes until smooth. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper, to taste.
Slice pork. Divide pork, sweet potato mash and Brussels sprouts between plates. Drizzle remaining maple-balsamic glaze over pork. Sprinkle feta over sweet potato mash.
