Smart Fig-Maple Roasted Pork Chops
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Smart Fig-Maple Roasted Pork Chops

Smart Fig-Maple Roasted Pork Chops

with Veggie Jumble

Fig and maple work together in this sweet and savoury weeknight dinner! Juicy pork chops and veggies are roasted together for easy clean-up, too!

Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.

Calorie Smart
Carb Smart

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

Preparation Time30 minutes
Cooking Time7 minutes


serving amount

340 g

Pork Chops, boneless

1 unit(s)

Red Onion

227 g


2 unit(s)


¾ tsp

Garlic Salt

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

2 tbsp

Fig Spread

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

2 tbsp

Maple Syrup

½ tbsp

Dijon Mustard

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

1 unit(s)

Chicken Broth Concentrate

Not included in your delivery

1 tbsp


1 tbsp


(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories570 kcal
Fat19 g
Saturated Fat6 g
Carbohydrate59 g
Sugar33 g
Dietary Fiber8 g
Protein45 g
Cholesterol125 mg
Sodium1150 mg
Trans Fat0.3 g
Potassium1650 mg
Calcium150 mg
Iron2.5 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.


Parchment Paper
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Measuring Cups


  • Peel, then cut onion into 1-inch pieces, then finely chop 1 tbsp (2 tbsp) onion. 
  • Cut broccoli into bite-sized pieces. 
  • Peel, then cut carrots into 1/2-inch half moons.
Roast veggies
  • Add 1-inch onion pieces, carrots, broccoli, 1/2 tsp (1 tsp) garlic salt and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet.
  • Roast veggies in the middle of the oven until beginning to soften, 8-10 min. (NOTE: Veggies will finish cooking in step 3!)
Cook pork chops
  • Meanwhile, pat pork dry with paper towels, then season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
  • Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 3-4 min per side.
  • Flip veggies, then top with pork chops. Roast in the middle of the oven until pork is cooked through and veggies are tender, 8-10 min.**
Make fig-maple sauce
  • Meanwhile, add 1 tbsp butter (2 tbsp) to the same pan. Heat over medium, swirling the pan until melted, 1 min.
  • Add reserved chopped onion. Cook, stirring occasionally, until softened, 2-3 min. Season with salt.
  • Add fig spread, maple syrup, Dijon, broth concentrate and 1/4 cup (1/2 cup) water. Cook, stirring often, until sauce thickens slightly, 3-4 min.
  • Remove the pan from heat.
Finish and serve
  • Thinly slice pork chops. 
  • Divide veggies between plates, then top with pork.
  • Drizzle fig-maple sauce over top.