Maple-Mustard Pork Chops
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Maple-Mustard Pork Chops

Maple-Mustard Pork Chops

with Candied Walnuts and Creamy Mashed Potatoes

Pork chops slathered in a mustard-maple sauce and topped with crunchy candied walnuts – what more could you want for a delicious, sugar shack-inspired meal?! Crispy Brussels sprouts and creamy chive mash? You've got it!

Tree nuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

340 g

Pork Chops, boneless

460 g

Russet Potato

170 g

Brussels Sprouts

28 g

Walnuts, chopped

(Contains Tree nuts)

2 tbsp

Brown Sugar

56 mL


(Contains Milk)

2 tbsp

Maple Syrup

2 unit

Garlic, cloves

1 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tbsp

Smoked Paprika-Garlic Blend

7 g


Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


0.13 tsp


1.5 tbsp



Nutrition Values

Calories890 kcal
Fat43 g
Saturated Fat17 g
Carbohydrate79 g
Sugar29 g
Dietary Fiber9 g
Protein51 g
Cholesterol175 mg
Sodium590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Small Bowl
Large Non-Stick Pan
Paper Towel
Parchment Paper
Potato Masher


Prep and cook potatoes

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.

Finish prep and roast Brussels sprouts

While potatoes boil, halve Brussels sprouts. Peel, then mince or grate garlic. Thinly slice chives. Stir together maple syrup and mustard in a small bowl. Set aside. Add Brussels sprouts and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, tossing and adding garlic halfway through, until golden brown, 16-18 min.

Cook pork

While Brussels roast, pat pork dry with paper towels, then season with salt and Smoked Paprika- Garlic Blend. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side. Transfer pork to another unlined baking sheet. Roast in the top of the oven until cooked through, 10-12 min.** Carefully wipe the pan clean.

Candy walnuts

Reheat the same pan over medium. While the pan heats, line a plate with parchment paper. When hot, add brown sugar and 1 tbsp water (dbl for 4 ppl) to the pan. Season with salt. Stir until sugar melts, 1 min. Add walnuts to the pan. Cook, stirring often, until mixture turns into a thick, caramel-like, glaze and coats walnuts, 1-2 min. Remove the pan from heat. Carefully transfer hot candied walnuts to the parchment paper-lined plate. Using a rubber spatula, spread into an even layer. (NOTE: Don't touch walnuts, they will be VERY hot.) Set aside to cool for 5 min.

Finish mash

Drain and return potatoes to the same pot, off heat. Mash cream, half the chives and 2 tbsp butter (dbl for 4 ppl) into potatoes until creamy. Season with salt and pepper.

Finish and serve

Thinly slice pork. Divide pork, mash and Brussels sprouts between plates. Spoon maple-mustard over pork, then sprinkle with remaining chives. Sprinkle candied walnuts over Brussels sprouts.

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