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 Brussels sprouts 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.
Ingredients
340 g
Pork Chops, boneless
460 g
Russet Potato
170 g
Brussels Sprouts
28 g
Walnuts, chopped
(Contains Tree nuts)
2 tbsp
Brown Sugar
56 mL
Cream
(Contains Milk)
2 tbsp
Maple Syrup
2 unit
Garlic, cloves
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 tbsp
Smoked Paprika-Garlic Blend
7 g
Chives
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
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.
While potatoes boil, halve Brussels sprouts. Peel, then mince or grate garlic. Thinly slice chives. Stir together maple syrup and mustard in a small bowl. Set aside. Add Brussels sprouts 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.
While Brussels roast, 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.
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 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. Using a rubber spatula, spread into an even layer. (NOTE: Don't touch walnuts, they will be VERY hot.) Set aside to cool for 5 min.
Drain and return potatoes 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.
Thinly slice pork. Divide pork, mash and Brussels sprouts between plates. Spoon maple-mustard over pork, then sprinkle with remaining chives. Sprinkle candied walnuts over Brussels sprouts.
