Maple-Mustard Pork Chops
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Maple-Mustard Pork Chops

Maple-Mustard Pork Chops

with Candied Walnuts and Creamy Mashed Potatoes

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


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

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

2 unit

Pork Chops, bone-in

2 unit

Russet Potato

227 g


28 g

Walnuts, chopped

(Contains Walnuts)

2 tbsp

Brown Sugar

56 mL


(Contains Milk)

2 tbsp

Maple Syrup

2 unit

Garlic, cloves

1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

7 g


Not included in your delivery

¼ tsp


1.5 tbsp


2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp



Nutrition Values

Calories1120 kcal
Fat63 g
Saturated Fat20 g
Carbohydrate84 g
Sugar33 g
Dietary Fiber8 g
Protein52 g
Cholesterol185 mg
Sodium770 mg
Trans Fat1 g
Potassium2150 mg
Calcium200 mg
Iron5 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 Spoons
Baking Sheet
Small Bowl
Large Non-Stick Pan
Parchment Paper
Potato Masher


Cook potatoes
  • Peel garlic.
  • Peel, then cut potatoes into 1-inch pieces.
  • Add potatoes, garlic cloves, 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.

Prep and roast broccoli
  • Thinly slice chives
  • Stir together maple syrup and mustard in a small bowl. Set aside. 
  • Meanwhile, cut broccoli into bite-sized pieces. Add broccoli and 1 tbsp (2 tbsp) oil to an unlined baking sheet. 
  • Season with salt and pepper. Toss to coat.
  • Roast in the middle of the oven, tossing halfway through, until golden brown, 16-18 min.

Cook pork
  • Meanwhile, 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 the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side. 
  • Transfer 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 the pan is hot, add brown sugar and 1 tbsp (2 tbsp) water. Season with salt. Stir until brown 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 prepared plate. (NOTE: Don't touch candied walnuts; they will be VERY hot.)
  • Using a rubber spatula, spread into an even layer. Set aside to cool, 5 min.

Mash potatoes
  • When potatoes are fork-tender, drain and return to the same pot, off heat. 
  • Mash cream, half the chives and 2 tbsp (4 tbsp) butter into potatoes until creamy. 
  • Season with salt and pepper, to taste.

Finish and serve
  • Thinly slice pork. 
  • Divide pork, creamy mashed potatoes and broccoli between plates.
  • Spoon maple mustard over pork, then sprinkle with remaining chives
  • Sprinkle candied walnuts over broccoli.