Maple-Mustard Pork Chops
with Roasted Brussels & Smashed Baby Potatoes
Cooking time
20 minutes
Servings
2/4
Calories
460 /serving
Two 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
- 450g Baby potatoes
- 300g Brussels sprouts
- 15ml Maple syrup
- 15ml Whole-grain mustard
- 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
8 g
Saturated Fat
2 g
Sodium
1020 mg
Total Carb
65 g
Sugars
21 g
Protein
34 g
Fibre
11 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!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
