Maple-Mustard Pork Chops
with Roasted Brussels & Smashed Baby Potatoes
Cooking time
20 minutes
Servings
2/4
Calories
730 /serving
Two cold weather BFFs—maple syrup and whole-grain mustard—are getting together for an easy-going supper. With a touch of cream, they’re blended into a cozy coating for seared boneless chops. It gets even cozier with roasted Brussels sprouts and baby potatoes gently smashed in butter.
We will send you:
- 2 Pork chops
- 400g Brussels sprouts
- 450g Baby potatoes
- 15ml Whole-grain mustard
- 15ml Maple syrup
- 60ml Heavy cream
Contains: Milk • Mustard • Sulphites
You will need:
Medium pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
2 or 4 tbsp Butter
Total Fat
35 g
Saturated Fat
17 g
Sodium
430 mg
Total Carb
62 g
Sugars
14 g
Protein
45 g
Fibre
12 g
Preparation
Make the smashed potatoes
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Halve the potatoes if large.
- Add to the pot of boiling water and boil, 14 to 16 min., until tender.
- Drain and return to the pot.
- Add 2 tbsp butter (double for 4 portions) and lightly smash the potatoes; season with S&P.
Roast the Brussels sprouts
- Meanwhile, halve the Brussels sprouts lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Cook the pork
- Meanwhile, pat the pork dry; season with S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through.
Make the sauce & coat the pork
- To the pan of pork, add the cream, maple syrup, mustard, 2 tbsp water (double for 4 portions) and S&P.
- Cook, spooning the sauce over the pork, 1 to 2 min., until warmed and coated.
Plate your dish
- Divide the smashed potatoes, Brussels sprouts and pork between your plates.
- Spoon the sauce over the pork. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
