Maple-Glazed Pork Chops
with Garlic-Butter Corn and Kale Slaw
Maple glazed pork chops aren't the only star in this dish. We've upgraded the corn with homemade garlic butter. Don't forget about crunchy kale slaw. Sure to be a summer favourite!
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
1 tbsp
Maple Syrup
113 g
Corn Kernels
10 g
Parsley
113 g
Kale, chopped
113 g
Red Cabbage, shredded
1.25 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
10 g
Garlic
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
1 tsp
Sugar*
3 tbsp
Salt*
tbsp
Oil*
Nutrition Values
Utensils
Instructions
Remove the butter from the fridge and let it soften at room temperature.
Wash and dry all produce.* Roughly chop parsley. Mince or grate garlic. In a medium bowl, add kale and 1 tbsp oil (dbl for 4 ppl). Season with salt. Using your hands, massage oil into kale until leaves have slightly darkened in colour, 1-2 min. Set aside. Pat the pork dry with paper towels, then season with salt and pepper.
Meanwhile, in a small bowl, whisk together the mayo, 1 tbsp vinegar (dbl for 4 ppl), 1/4 tsp mustard (dbl for 4 ppl), 1 tsp sugar (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). In the medium bowl with the kale, add the cabbage, half the parsley and the creamy-vinaigrette from the small bowl. Toss together. Set aside.
Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the pork. Pan-fry until the pork is golden-brown and cooked through, 4-6 min per side. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**) Meanwhile, in another small bowl, stir together the garlic and 3 tbsp room temp. butter (dbl for 4 ppl). Set aside.
When the pork is done, transfer to a plate and cover to keep warm. Set aside. Add the corn kernels and half the garlic-butter to the same pan. Cook, stirring together, until the butter melts and the corn warms through, 2-3 min. Transfer to another small bowl and set aside.
Add the remaining vinegar, remaining mustard, 1 tbsp maple syrup (dbl for 4 pp) and 1/4 cup water (dbl for 4 ppl) to the same pan. Cook, whisking together, until the glaze thickens slightly, 1-2 min.
Remove pan from heat, then whisk in the remaining garlic-butter. Whisk together until the butter melts, 1 min. Divide slaw, pork and corn between plates. Sprinkle over the remaining parsley. Spoon glaze over pork.
