Maple-Ginger Pork Chops
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Maple-Ginger Pork Chops

Maple-Ginger Pork Chops

with Broccolini and Sweet Potato Mash

Juicy, bone-in pork chops pair up with fresh, peppery ginger and sweet maple syrup for the ultimate flavour balance in this recipe.


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

2 unit

Pork Chops, bone-in

340 g

Sweet Potato

170 g


50 g


30 g


28 g

Almonds, sliced

(Contains Almonds)

4 tbsp

White Cooking Wine

(Contains Sulphites)

1 tbsp

Maple Syrup

½ tbsp

All-Purpose Flour

(Contains Wheat)

2 unit

Chicken Broth Concentrate

1 tsp

Garlic Salt

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories910 kcal
Fat49 g
Saturated Fat13 g
Carbohydrate62 g
Sugar19 g
Dietary Fiber10 g
Protein49 g
Cholesterol145 mg
Sodium1710 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.


Large Non-Stick Pan
Measuring Spoons
Large Pot
Potato Masher
Baking Sheet
Parchment Paper
Paper Towel


Toast almonds

Before starting, preheat the oven to 425˚F.Wash and dry all produce.Ginger Guide for Step 5: 1/2 tbsp (1 tbsp) mild, 1 tbsp (2 tbsp) medium and 1 1/2 tbsp (3 tbsp) extra! Heat a large non-stick pan over medium-high heat.When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)Transfer to a plate.

Start mash

Peel, then cut sweet potatoes into 1/2-inch pieces.Add sweet potatoes, 1/2 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 potatoes to the same pot, off heat. Cover with a lid to keep warm.


Meanwhile, trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole.Add broccolini, 1/4 tsp (1/2 tsp) garlic salt and 1/2 tbsp (1 tbsp) oil to one side of a parchment lined baking sheet. Season with pepper, then toss to combine.Peel, then finely chop shallot.Peel, then mince or grate ginger.

Cook pork and broccolini

Heat the same pan (from step 1) over medium-high heat.While pan heats, pat pork dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper.When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side, then transfer pork to other side of baking sheet with broccolini.Roast in the middle of the oven, flipping veg halfway through, until broccolini is lightly golden and pork is cooked through, 8-12 min.**

Make sauce

Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 30 sec.Add shallots and ginger. (NOTE: Reference ginger guide.) Cook, stirring often, until softened and golden, 1-2 min.Add half the flour (use all for 4 ppl), then stir to coat.Add white wine, broth concentrates, half the maple syrup and 2 tbsp (4 tbsp) water. Bring to simmer and cook until sauce thickens slightly, 1 min.Remove from heat, then stir in any pork resting juices from the baking sheet into sauce.

Finish and serve

Mash 1 tbsp (2 tbsp) butter into potatoes until creamy. Season with salt and pepper, to taste.Divide pork, mash and broccolini between plates.Sprinkle almonds over mash and broccolini.Spoon pan sauce over pork.