Saucy Maple-Mustard Pork Chops
with Cheesy Mash, Carrots and Peas
Perfectly seasoned pork chops are smothered in a maple-mustard sauce for tonight's feast but the best part is the cheesy mash! Paired with a simple roasted buttered veggie pouch, this one is sure to hit all the right notes.
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
2 tbsp
Maple Syrup
1 tbsp
Dijon Mustard
(Contains Mustard)
1 unit
Chicken Broth Concentrate
460 g
Russet Potato
½ cup
Cheddar Cheese, shredded
(Contains Milk)
28 g
Baby Spinach
113 g
Carrot, chopped
56 g
Green Peas
56 g
Onion, chopped
½ tbsp
BBQ Seasoning
½ tbsp
Cornstarch
(Contains Sulphites)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Milk*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚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. Drain and return potatoes to the same pot, off heat.
While water comes to a boil, pat pork dry with paper towels. Season salt and pepper, then sprinkle with half the BBQ seasoning (use all for 4 ppl). Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side, then transfer to an unlined baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.**
While pork pan-fries, cut a piece of foil 14x12-inch piece of foil. Arrange carrots and peas on one side of the foil rectangle. Top with 1 tbsp butter (dbl for 4 ppl). Season with salt and pepper. Fold foil in half over veggies and pinch to seal pouch. Place pouch on another unlined baking sheet. Roast in the top of the oven, until veggies are tender-crisp, 8-10 min.
While pork and veggies roast, heat the same pan (from step 2) over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until onions are tender, 3-4 min. Season with salt and pepper. Add maple syrup, broth concentrate, 1/2 tbsp cornstarch and 1/2 cup water (dbl both for 4 ppl) to the pan. Stir to combine. Cook, stirring often, until sauce thickens slightly, 2-3 min. Stir in Dijon. Remove from heat.
Finely chop spinach. Mash spinach, cheese, 2 tbsp butter and 2 tbsp milk (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste.
Carefully open the foil pouch. Divide cheesy mash, pork and veggies between plates. Pour maple-mustard sauce over pork.
