HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMaple Mustard Pork Chops
Maple-Mustard Pork Chops

Maple-Mustard Pork Chops

with Brussels Sprouts and Sweet Potatoes

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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.

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Chops, boneless

340 g

Sweet Potato

7 g


227 g

Brussels Sprouts

113 g

Onion, sliced

2 tbsp

Maple Syrup

1 tbsp

Whole Grain Mustard


1 tsp

Garlic Salt

Not included in your delivery

2.5 tbsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2678 kJ
Calories640 kcal
Fat22 g
Saturated Fat4 g
Carbohydrate64 g
Sugar25 g
Dietary Fiber12 g
Protein47 g
Cholesterol105 mg
Sodium950 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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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.