Maple-Mustard Pork Chops
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Maple-Mustard Pork Chops

Maple-Mustard Pork Chops

with Brussels Sprouts and Sweet Potato Coins

Pork, mustard and maple are culinary best pals for good reason! This oh-so-Canadian combo of maple and mustard on tender pork chops won't let you down. The 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 Time


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

2 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tsp

Garlic Salt

Not included in your delivery

3 tbsp


0.13 tsp



Nutrition Values

Calories690 kcal
Fat27 g
Saturated Fat5 g
Carbohydrate67 g
Sugar25 g
Dietary Fiber11 g
Protein47 g
Cholesterol107 mg
Sodium900 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.


Baking Sheet
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Paper Towel


Prep veggies

Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut sweet potatoes into 1/4-inch rounds. Halve Brussels sprouts. Add sweet potatoes, Brussels sprouts, onions, thyme sprigs, half the garlic salt and 2 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 2 tbsp oil per sheet.) Season with pepper, then toss to combine.

Roast veggies

Roast veggies in the middle of the oven, flipping halfway through, 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.)

Make maple-mustard sauce

Meanwhile, combine maple syrup and mustard in a small bowl. Set aside.

Pan-fry pork

Heat a large non-stick pan over medium heat. While the pan heats, pat pork dry with paper towels. Season with pepper and remaining garlic salt. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden-brown and cooked through, 5-8 min per side.**

Glaze pork

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

Finish and serve

Discard thyme sprigs. Divide veggies between plates, then top with pork. Drizzle any maple-mustard sauce from the pan over pork and veggies.

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