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Saucy Maple-Mustard Pork Chops
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Saucy Maple-Mustard Pork Chops

Saucy Maple-Mustard Pork Chops

with Cheesy Mash, Carrots and Peas

Perfectly seasoned pork chops are smothered in a maple-mustard sauce for tonight's feast but the best part is the cheesy mash! Paired with a simple roasted buttered veggie pouch, this one is sure to hit all the right notes.

Family Friendly
Quick Prep

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

Preparation Time30 minutes


serving amount

340 g

Pork Chops, boneless

2 tbsp

Maple Syrup

1 tbsp

Dijon Mustard

(Contains Mustard)

1 unit

Chicken Broth Concentrate

460 g

Russet Potato

½ cup

Cheddar Cheese, shredded

(Contains Milk)

28 g

Baby Spinach

113 g

Carrot, chopped

56 g

Green Peas

56 g

Onion, chopped

½ tbsp

BBQ Seasoning

½ tbsp


(Contains Sulphites)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


(Contains Milk)

2 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories940 kcal
Fat47 g
Saturated Fat20 g
Carbohydrate78 g
Sugar26 g
Dietary Fiber7 g
Protein54 g
Cholesterol180 mg
Sodium1150 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
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Measuring Cups
Potato Masher


Cook potatoes

Before starting, preheat the oven to 450˚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. Drain and return potatoes to the same pot, off heat.

Cook pork

While water comes to a boil, pat pork dry with paper towels. Season salt and pepper, then sprinkle with half the BBQ seasoning (use all for 4 ppl). 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, 2-3 min per side, then transfer to an unlined baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.**

Cook veggies

While pork pan-fries, cut a piece of foil 14x12-inch piece of foil. Arrange carrots and peas on one side of the foil rectangle. Top with 1 tbsp butter (dbl for 4 ppl). Season with salt and pepper. Fold foil in half over veggies and pinch to seal pouch. Place pouch on another unlined baking sheet. Roast in the top of the oven, until veggies are tender-crisp, 8-10 min.

Make maple-mustard sauce

While pork and veggies roast, heat the same pan (from step 2) over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until onions are tender, 3-4 min. Season with salt and pepper. Add maple syrup, broth concentrate, 1/2 tbsp cornstarch and 1/2 cup water (dbl both for 4 ppl) to the pan. Stir to combine. Cook, stirring often, until sauce thickens slightly, 2-3 min. Stir in Dijon. Remove from heat.

Mash potatoes

Finely chop spinach. Mash spinach, cheese, 2 tbsp butter and 2 tbsp milk (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste.

Finish and serve

Carefully open the foil pouch. Divide cheesy mash, pork and veggies between plates. Pour maple-mustard sauce over pork.