Maple-Mustard Pork Chops
with Brussels Sprouts and Sweet Potatoes
Cozy up to this oh-so-Canadian combo of maple and mustard on tender pork chops. Hearty winter veggies complement the sweet and zesty glaze perfectly!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Chops, boneless
170 g
Sweet Potato
7 g
Thyme
227 g
Brussels Sprouts
113 g
Onion, sliced
2 tbsp
Maple Syrup
1 tbsp
Whole Grain Mustard
(Contains: Mustard)
1 tsp
Garlic Salt
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F and wash and dry all produce.
Cut sweet potatoes into 1/2-inch pieces. Halve Brussels sprouts. Toss sweet potatoes, Brussels sprouts, onions, thyme sprigs, half the garlic salt and 2 tbsp oil on a baking sheet. Season with pepper. (NOTE: For 4 ppl use 2 baking sheets, with 2 tbsp oil per sheet.
Roast veggies in the middle of the oven, flipping halfway through cooking, until golden-brown and tender, 22-24 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through cooking.)
While veggie roast, stir together maple syrup and mustard in a small bowl. Set aside.
Pat pork dry with paper towels. Season with remaining garlic salt. Season with pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Pan-fry, until golden-brown and cooked through, 6-8 min per side.**
Remove pan from heat, then add maple-mustard sauce, flipping pork to coat.
Thinly slice pork. Discard thyme sprigs. Divide veggies between plates. Top with pork, then drizzle maple-mustard sauce from pan over pork and veggies.
