Saucy Montreal-Spiced Pork Chops
with DIY Poutine and Maple Brussels Sprouts
Feeling like pure comfort food? This dish will take you to La Belle Province with perfectly cooked pork chops, poutine with real curds and maple glazed Brussel's sprouts.
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(s)
Pork Chops, bone-in
4 unit(s)
Russet Potato
2 unit(s)
Chicken Broth Concentrate
6 g
Montreal Spice Blend
(Contains: Mustard May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Mustard)
7 g
Chives
1 cup
Cheese Curds
(Contains: Milk)
227 g
Brussels Sprouts
2 tbsp
Maple Syrup
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Milk, Sulphites)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Remove any brown spots from potatoes, then cut into 1/2-inch wedges. To a parchment-lined baking sheet, add potatoes, half the Montreal Spice Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, remove and discard outer leaves, then trim and discard stem end of Brussels sprouts. Halve Brussels sprouts (if larger, quarter them).
- Thinly slice chives.
- Pat pork dry with paper towels. Season with remaining Montreal Spice Blend and salt.
- Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then pork. Pan-fry for 1-2 min per side, until golden. - Remove from heat, then transfer pork to an unlined baking sheet.
Roast in the top of the oven for 8-12 min, until cooked through.**
- Meanwhile, add 1/2 tbsp (1 tbsp) oil to the same pan, then Brussel's sprouts. Cook for 5-6 min, stirring occasionally, until tender.
- Add half the maple syrup and half the Garlic Spread. Cook for 1 min, stirring often, until Brussel's are coated. Season with salt and pepper.
- Transfer to a plate. Cover to keep warm.
- Carefully wipe the pan clean.
- Add remaining Garlic Spread, then swirl the pan to melt. Add Cream Sauce Spice Blend. Cook for 30 sec, stirring often, until fragrant.
- Add 3/4 cup (1 1/2 cup) water and stock concentrate. Bring to a boil over high heat. Once simmering, reduce heat to medium. Cook for 3-4 min, whisking occasionally, until gravy thickens slightly. Season with salt and pepper.
- Divide potatoes, pork chops and Brussel's sprouts between plates.
- Divive cheese curds over potatoes, then spoon gravy over top.
- Sprinkle chives over Brussel's sprouts and poutine.
