Sugar Shack Maple-Mustard Pork Chops
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Sugar Shack Maple-Mustard Pork Chops

Sugar Shack Maple-Mustard Pork Chops

with Candied Walnuts and Creamy Mashed Potatoes

Pork chops slathered in a mustard-maple sauce and topped with crunchy candied walnuts – what more could you want for a delicious, 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 Time


serving amount

2 unit

Pork Chops, bone-in

460 g

Russet Potato

227 g

Broccoli, florets

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)

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites)

7 g


Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


0.13 tsp


1.5 tbsp



Nutrition Values

Calories1110 kcal
Fat64 g
Saturated Fat20 g
Carbohydrate80 g
Sugar29 g
Dietary Fiber8 g
Protein52 g
Cholesterol185 mg
Sodium720 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
Paper Towel
Parchment Paper
Potato Masher


Cook potatoes

Before starting, preheat the oven to 425˚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.

Prep and roast broccoli

Meanwhile, cut broccoli into bite-sized pieces. Peel, then mince or grate garlic. Thinly slice chives. Stir together maple syrup and mustard in a small bowl. Set aside. Add broccoli and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, tossing and adding garlic 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 hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side. Transfer pork 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 hot, add brown sugar and 1 tbsp water (dbl for 4 ppl) to the pan. 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 parchment paper-lined plate. (NOTE: Don't touch walnuts; they will be VERY hot.)Using a rubber spatula, spread walnuts into an even layer. Set aside to cool for 5 min.

Mash potatoes

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

Finish and serve

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