Sugar Shack Maple-Glazed Pork Chops
with Herby Yellow and Sweet Potato Jumble
A sweet, punchy mustard-kissed gravy jazzes up this traditional pork and potato supper. This easy meal is comfort food at its finest.
The quantities provided above are averages only.
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
250 g
Yellow Potato
1 unit(s)
Sweet Potato
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
1 unit(s)
Shallot
14 g
Parsley and Thyme
7 g
Zesty Garlic Blend
(Contains Sulphites May contain Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
170 g
Green Beans
1 unit(s)
Chicken Broth Concentrate
20 g
Gravy Spice Blend
(Contains Soy, Wheat May contain Milk, Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Gluten)
1 tbsp
Worcestershire Sauce
(May contain Sesame, Wheat, Sulphites, Mustard, Soy, Gluten, Crustaceans, Milk, Tree nuts, Egg, Fish)
2 tbsp
Maple Syrup
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 425˚F.
- Remove any brown spots from potatoes and cut into 1/2-inch cubes.
- Cut sweet potatoes into 1/2-inch pieces.
- To a parchment-lined baking sheet, add potatoes, sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Meanwhile, add 2 cups (4 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot (use same for 4 servings). Cover and bring to a boil over high.
- Peel, then finely chop shallot.
- Trim green beans.
- Strip 1 tsp (2 tsp) thyme leaves from stems, then finely chop.
- Finely chop parsley.
- Pat pork dry with paper towels. Season with remaining Zesty Garlic Blend, salt and pepper.
- Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry 2-3 min per side, until golden. - Remove from heat, then transfer pork to an unlined baking sheet.
- Roast in the top of the oven for 8-12 min, until cooked through.**
- Remove to plate. Cover loosely with foil to keep warm.
- Reheat the same pan over medium.
- Add 1 tbsp (2 tbsp) butter, then shallot. Season with salt and pepper. Cook for 2-3 min, stirring often, until softened.
- Sprinkle Gravy Spice Blend over shallots, then stir to coat.
- Add 1 cup (1 1/2 cups) water, broth concentrate, mustard, maple syrup and Worcestershire sauce. Bring to a simmer. Cook for 2-3 min, stirring often, until gravy thickens slightly.
- Meanwhile, add green beans to the boiling water. Cook for 1-2 min, stirring occasionally, until tender-crisp.
- Drain beans and return to the same pot, off heat. Season with salt and pepper.
- When potatoes are done, sprinkle with thyme and half the parsley, then toss to coat.
- Thinly slice pork.
- Divide potato jumble, green beans and pork between plates.
- Top with gravy and sprinkle with remaining parsley.