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Gluten Free

Maple Pork Chops

with Apple, Fennel & Walnut Salad

Cooking time

30 minutes


2 / 4


421 /serving

We wanted to tip our hat to the liquid gold that runs freely from our maple trees with this pork and salad feast. We’re treating our tender pork chops to a subtly sweet, maple-infused spice blend before searing them to golden perfection. We’re decking those succulent beauties out with an apricot-maple-mustard pan sauce - savoury and sweet to the last decadent drop. We’re getting fresh with an abundant fennel, apple, radish and walnut side salad. A true celebration of all the best that the season has to offer!

We will send you:

  • 300g Pork chops
  • 90g Radish
  • 1 Lemon
  • 1 Fennel
  • 1 Apple
  • 1 Chicken demi-glace
  • 27g Walnuts
  • 15ml Whole grain mustard
  • 30ml Maple syrup
  • 36g Dried apricots
  • 1g Ground celery seeds
  • 5g Cabane à sucre spice blend (sugar, sea salt, maple sugar, black pepper, garlic, onion, sunflower oil, coriander seeds, maple flavour)

You will need:

Large pan
Olive oil
Salt & pepper
1(2) tbsp Butter
Total Fat
23 g
Saturated Fat
3 g
332 mg
Total Carb
56 g
37 g
8 g
12 g
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Mise en place
Trim off and discard the root end of the fennel. Thinly slice the fennel. Trim off and discard the stem ends of the radishes; very thinly slice the radishes into rounds and place in a bowl of cold water. Juice the lemon. Core and thinly slice the apple; toss with a drizzle of lemon juice. Thinly slice the dried apricots.
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Toast the walnuts
Heat a large, dry pan on medium-high. Add the walnuts and toast, stirring frequently, 2 to 3 minutes, until lightly browned and fragrant. Immediately transfer the toasted walnuts to a small bowl. Wipe out the pan.
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Cook the pork
In the reserved pan, heat a drizzle of olive oil on medium-high. Pat the pork chops dry with paper towel; season with the spice blend and S&P. Add the seasoned pork chops to the pan and cook, 3 to 4 minutes per side, or until nicely browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan and set aside in a warm spot.
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Assemble the salad
While the pork chops cook, in a small bowl, whisk together the remaining lemon juice, celery seeds and 2 tbsp of olive oil (double for 4 portions); season with S&P to taste. In a large bowl, combine the apple, fennel, radish (drain before adding), walnuts and as much of the vinaigrette as you’d like. Toss to combine and season with S&P to taste.
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Make the pan sauce
To the reserved pan of fond, add the demi-glace, ½ cup of water, maple syrup, mustard and apricots (double the water for 4 portions); whisk to combine and bring to a boil. Reduce the heat and let simmer, scraping up any browned bits from the bottom of the pan, 3 to 4 minutes, until the sauce has thickened. Whisk in 1 tbsp of butter, until melted (double for 4 portions); season with S&P to taste.
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Plate your dish
Divide the pork chops between your plates and drizzle with the pan sauce. Serve with the apple and celery salad on the side. Bon appétit!