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Gluten Free

Curried Mustard Pork Chops

with Sweet Potato & Broccoli

Cooking time

25 minutes




710 /serving

It’s hard to resist a recipe that features pork, curry and mustard, and we think we’ve taken this classic combination to a whole new level! In this recipe, we combine deeply fragrant Madras curry powder with tangy whole grain mustard and a little butter for good measure. It all serves to concoct an irresistibly savoury glaze to pour over thick-cut seared pork chops, sweet potato wedges and earthy broccoli. A well-rounded meal bursting with colour and flavour.

We will send you:

  • 340g Thick-cut pork chops (High-protein serving)
  • 300g Broccoli florets
  • 25g Diced onions
  • 450g Diced sweet potatoes
  • 15ml Whole grain mustard
  • 12g Chicken demi-glace
  • 7.5g Roasted sweet potato spice blend (salt, garlic, dried carrot, red bell pepper, curry powder, sugar, sunflower oil, onion, black pepper, basil, oregano, marjoram, parsley, chives)
  • 6g Madras curry powder (spices, mustard, salt, garlic)

Contains: Milk, Mustard

You will need:

Medium pan
Large pan
Sheet pan
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
31 g
Saturated Fat
12 g
1160 mg
Total Carbs
62 g
13 g
49 g
13 g
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Roast the sweet potatoes
Preheat oven to 450°F. On a lined sheet pan, toss the sweet potatoes with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 18 to 22 minutes, until golden brown and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Cook the pork
While the sweet potatoes cook, in a medium pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ½ the curry powder and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side or until nicely browned and cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan.
a picture
Cook the broccoli
While the pork cooks, in a large pan, heat a drizzle of oil on medium-high. Add the broccoli and 2 tbsp water (double for 4 portions). Cook, partially covered, 8 to 10 minutes, until tender; season with the remaining spice blend and S&P.
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Make the glaze & serve
In the reserved pan of fond, heat 2 tbsp of butter on medium-high (double for 4 portions). Add the onions and remaining curry powder. Cook, 1 to 2 minutes until translucent. Add the mustard, demi-glace and ⅓ cup of water (double for 4 portions). Bring to a boil; reduce to simmer and cook, 4 to 6 minutes, until the sauce has reduced by half. Divide the finished sweet potatoes, broccoli and pork chops between your plates. Spoon the glaze over the pork and vegetables. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.