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Easy prep

Maple-Butter Pork Chops

with Buttermilk & Chive Dressed Salad

Cooking time

25 minutes

Servings

4

Calories

610 /serving

Let’s get Southern tonight, but with a distinctly Canadian twist! These New Orleans-inspired, Bourbon-spiced pork chops get the star treatment with a maple-butter glaze that’s both sticky and punchy. On the side, you’ll prep the perfect counterpoint by throwing together a crunchy, leafy salad graced with a cooling buttermilk vinaigrette, made quickly from scratch. All that’s missing now is the roasted potatoes to link all those palate-pleasing flavours together.

We will send you:

  • 600g Pork chops
  • 200g Shredded red cabbage
  • 200g Chopped kale
  • 1 Bunch of chives
  • 200g Julienned carrots
  • 900g Baby potatoes
  • 60ml Apple cider vinegar
  • 20ml Worcestershire sauce
  • 60ml Maple butter
  • 90ml Buttermilk
  • 20g BBQ on Bourbon Street spice blend (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)

Contains: Anchovies, Gluten, Milk, Mustard, Soy, Sulphites, Wheat

You will need:

Large pan
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
21 g
Saturated Fat
5 g
Sodium
1010 mg
Total Carbs
66 g
Sugars
21 g
Protein
42 g
Fibres
10 g
Preparation
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Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes into bite-size pieces. On a lined sheet pan, toss the 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, 20 to 25 minutes, stirring halfway through, until browned and tender when pierced with a fork.
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Cook the pork
While the potatoes roast, in a large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with the remaining spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side, 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. Reserve the pan.
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Start the salad
While the pork cooks, in a large bowl, combine the buttermilk and ½ the apple cider vinegar with 2 tbsp oil; season with S&P to taste. Add the kale. Using your hands, massage the kale, 1 to 2 minutes, until softened.
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Make the maple-butter glaze
Heat the reserved pan of fond on medium-high. Add the maple butter, Worcestershire sauce and remaining apple cider vinegar. Cook, stirring frequently, 2 to 3 minutes, until reduced and thickened; season with S&P to taste. Return the pork chops to the pan and flip until glazed.
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Finish the salad & serve
Roughly chop the chives. To the bowl of kale, add the carrots, cabbage and ⅔ of the chives; season with S&P to taste. Divide the potatoes and pork (slice beforehand if desired) between your plates. Spoon as much of the maple-butter glaze over the pork as you’d like. Garnish with the remaining chives. Serve the salad on the side. Bon appétit!

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