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American Recipes
Maple-Glazed Pork Chops

Maple-Glazed Pork Chops

with Garlic-Butter Corn and Kale Slaw

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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!

Allergens:Mustard/MoutardeSulphites/SulfiteEgg/OeufSoy/SojaMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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

(ContainsMustard/Moutarde, Sulphites/Sulfite)

2 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Soy/Soja)

10 g

Garlic

Not included in your delivery

1 tbsp

Butter*

(ContainsMilk/Lait)

1 tsp

Sugar*

3 tbsp

Salt*

tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories689 kcal
Fat4 g
Saturated Fat16 g
Carbohydrate32 g
Sugar10 g
Dietary Fiber4 g
Protein42 g
Cholesterol142 mg
Sodium921 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Spoons
Paper Towel
Garlic Press
Small Bowl
Whisk
Large Non-Stick Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.