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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Pork Chops, bone-in
2 unit
Russet Potato
227 g
Broccoli
28 g
Walnuts, chopped
(Contains: Walnuts)
2 tbsp
Brown Sugar
56 mL
Cream
(Contains: Milk)
2 tbsp
Maple Syrup
2 unit
Garlic, cloves
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
1 tbsp
Smoked Paprika-Garlic Blend
(Contains: Sulphites May contain traces of: Wheat, Milk, Sesame, Soy, Tree nuts, Mustard, Peanuts)
7 g
Chives
Not included in your delivery
¼ tsp
Salt*
1.5 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
