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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!

Tags:Quick
Allergens:Mustard/Moutarde

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsMustard/Moutarde)

1 tsp

Garlic Salt

Not included in your delivery

2.5 tbsp

Oil*

0.13 tsp

Pepper*

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
Utensils
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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1

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.)

2

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.)

3

While veggie roasts, stir together maple syrup and mustard in a small bowl. Set aside.

4

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.**

5

Remove pan from heat, then add maple-mustard sauce. Flip pork to coat.

6

Thinly slice pork. Discard thyme sprigs. Divide veggies between plates. Top with pork, then drizzle maple-mustard sauce from pan over pork and veggies.