Sugar Shack Maple-Mustard Pork Chops
with Candied Walnuts and Creamy Mashed Potatoes
Pork chops slathered in a mustard-maple sauce and crunchy, candied walnuts – what more could you want for a sugar shack-inspired meal?! Crispy broccoli 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
2 unit(s)
Pork Chops, bone-in
2 unit(s)
Russet Potato
227 g
Broccoli, florets
28 g
Walnuts, chopped
(Contains Tree nuts)
2 tbsp
Brown Sugar
56 mL
Cream
(Contains Milk)
2 tbsp
Maple Syrup
2 unit(s)
Garlic, cloves
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites)
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 garlic.Peel, then cut potatoes into 1-inch pieces.Add potatoes, garlic cloves, 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.
Thinly slice chives. Stir together maple syrup and mustard in a small bowl. Set aside. Meanwhile, cut broccoli into bite-sized pieces. Add broccoli and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper. Toss to coat.Roast in the middle of the oven, tossing halfway through, until golden brown, 16-18 min.
Meanwhile, 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 the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side. Transfer 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 the pan is hot, add brown sugar and 1 tbsp (2 tbsp) water. Season with salt. Stir until brown 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 prepared plate. (NOTE: Don't touch candied walnuts; they will be VERY hot.)Using a rubber spatula, spread into an even layer. Set aside to cool, 5 min.
When potatoes are fork-tender, drain and return to the same pot, off heat. Mash cream, half the chives and 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with salt and pepper, to taste.
Thinly slice pork. Divide pork, creamy mashed potatoes and broccoli between plates.Spoon maple mustard over pork, then sprinkle with remaining chives. Sprinkle candied walnuts over broccoli.
