Maple-Mustard Pork Chops
with Brussels Sprouts and Sweet Potatoes
Best friends forever – pork, mustard and maple will always be our favourite pals! This oh-so-Canadian combo of maple and mustard on tender pork chops won't let you down. Hearty veggies complement the sweet and zesty glaze perfectly!
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
340 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
Instructions
Before starting, preheat the oven to 425°F. 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 roasts, stir together maple syrup and mustard in a small bowl. Set aside.
Pat pork dry with paper towels. Season with pepper and remaining garlic salt. 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. Flip 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.
