Meal Kit

Maple Mustard Glazed Pork Chop

with roasted bacon Brussels sprouts and potatoes

Prep & Cook Time: 20-30 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Maple syrup and mustard are fantastic flavor buddies for a pork chop; one is thick and sweet, the other thick and feisty, and together full-bodied and alive with deliciousness. It's buttery good on the pork chop, sneaking into all the crevices and turning into a dipping pool on the plate. You could even dip the side in it! There are no rules at dinner.

In Your Box (serves 2)

  • 12 oz. Yukon Potatoes
  • 12 oz. Boneless Pork Chops
  • 8 oz. Brussels Sprouts
  • 1 fl. oz. Pure Maple Syrup
  • 1 oz. Crumbled Bacon
  • 2 tsp. Chicken Broth Concentrate
  • Info
    ⅓ oz. Butter
  • ¼ oz. Dijon Mustard
  • 2 tsp. Ancho Cinnamon Rub
  • 1 tsp. Garlic Pepper

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    710
  • Carbohydrates
    51g
  • Fat
    36g
  • Protein
    50g
  • Sodium
    1640mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using whole chicken breasts, follow same instructions as pork in Step 3, cooking until golden brown and chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using salmon fillets, pat dry and season flesh side with ancho cinnamon rub. Follow same instructions as pork in Step 3, cooking, skin side up first, until golden brown and salmon reaches minimum internal temperature, 4-6 minutes per side.

  • If using sirloin steaks, follow same instructions as pork in Step 3, cooking until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  • If using NY strip steaks, follow same instructions as pork in Step 3, cooking until steaks reach desired doneness, or 7-10 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  1. 1

    Start the Potatoes

    Cut potatoes into 1" chunks.

    Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil and a pinch of salt. Massage oil and salt into potatoes.

    Spread into a single layer and roast in hot oven, 10 minutes.

    Potatoes will finish cooking in a later step. Carefully, remove potatoes from oven and gently stir or toss with garlic pepper. Push to one side. Baking sheet will be hot! Use a utensil.

    While potatoes roast, continue recipe.

  2. 2

    Roast Brussels Sprouts and Finish Potatoes

    Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).

    In a mixing bowl, combine Brussels sprouts, bacon, 2 tsp. olive oil, and a pinch of salt and pepper.

    Place Brussels sprouts, cut side down, and bacon on empty side of baking sheet.

    Roast again in hot oven until browned and tender, 15-18 minutes.

    While vegetables roast, continue recipe.

  3. 3

    Cook the Pork Chops

    Pat pork chops dry, and season both sides with ancho cinnamon rub (use less if spice-averse).

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

    Add pork chops to hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side.

    Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.

    Remove from burner and transfer chops to a plate. Rest, 3 minutes.

    Wipe pan clean and reserve.

  4. 4

    Make the Sauce

    Return pan used to cook pork chops to medium heat. Add chicken base and 2 Tbsp. water to hot pan. Stir often, scraping any bits from bottom, until combined, 1-2 minutes.

    Stir in mustard and half the maple syrup (remaining is yours to use as you please!). Stir often until smooth, 2-3 minutes.

    Remove from burner.

    Add a pinch of pepper and butter. Whisk or stir vigorously until combined, 30-60 seconds.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping pork chops with sauce. Bon appétit!

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