Meal Kit
Maple Mustard Glazed Pork Chop
with roasted bacon Brussels sprouts and potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk
Chef
Laura Alpern
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. Boneless Pork Chops
- 12 oz. Yukon Potatoes
- 8 oz. Brussels Sprouts
- 1 fl. oz. Pure Maple Syrup
- 1 oz. Crumbled Bacon
- 2 tsp. Chicken Broth Concentrate
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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.
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Nutrition (per serving)
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Calories710
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Carbohydrates51g
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Net Carbs45g
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Fat36g
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Protein49g
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Sodium1550mg
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
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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.
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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.
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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.
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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.
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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 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 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 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 Finish the Dish
Plate dish as pictured on front of card, topping pork chops with sauce. Bon appétit!
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