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Seared Pork Chops & Potatoes

with Sticky Maple Gravy & Kale-Pepita Salad

Cooking time

30 minutes

Servings

2/4

Calories

760 /serving

We may be biased, but we love everything about the heavenly elixir that is maple syrup! These seared pork chops are treated to a sticky maple gravy gloss-over thanks to a sweet mix of soy sauce, ketchup and maple syrup. While, golden roasted potato wedges and carrot halves round out the dish. You’ll get your dose of greens thanks to the shining kale and parsley salad, decorated with carrot rounds, roasted pepitas and dressed with a vinaigrette made of apple cider vinegar… and, you guessed it, maple syrup!

We will send you:

  • 300g Pork chops
  • 100g Carrots
  • 450g Potatoes
  • 1 Bunch of parsley
  • 1 Bunch of kale
  • 15ml Soy sauce (low sodium)
  • 25g Roasted pepitas (pumpkin seeds)
  • 15ml Apple cider vinegar
  • 15ml Maple syrup
  • 15ml Organic ketchup
  • 10g Zingy Garlic & Chive spice blend (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Mustard, Soy, Sulphites, Wheat

You will need:

Large pan
Peeler
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
29 g
Saturated Fat
6 g
Sodium
1680 mg
Total Carbs
79 g
Sugars
18 g
Protein
54 g
Fibres
12 g
Preparation
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Roast the vegetables
Preheat the oven to 450°F. Cut the potatoes lengthwise into ½ inch wedges. Halve ⅔ of the carrots. On a lined sheet pan, toss the potato wedges and the carrot halves with a drizzle of oil; season with ⅔ of 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 the vegetables are browned and tender when pierced with a fork.
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Mise en place
While the vegetables roast, remove the kale leaves from the stems, discarding the stems; thinly slice the leaves into ribbons. Peel the remaining carrots and thinly slice into rounds on an angle. Roughly chop the parsley leaves and stems.
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Cook the pork
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 seasoned pork chops* to the pan and cook, 4 to 6 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. Reserve the pan.
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Make the salad
While the pork cooks, in a large bowl, combine the apple cider vinegar, ⅓ of the maple syrup and 2 tbsp olive oil (double for 4 portions); season with S&P to taste. Stir to combine thoroughly. Add the kale and ⅓ of the parsley. Using your hands, massage the kale, 1 to 2 minutes, until softened. Add the carrot rounds and toss to combine.
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Make the maple gravy
In the reserved pan of fond, heat the soy sauce, ketchup, remaining maple syrup and ¼ cup water (double for 4 portions) on medium; season with S&P to taste. Bring to a boil; reduce to a simmer, stirring frequently and scraping up any fond from the bottom of the pan, 2 to 3 minutes, until thickened. Return the cooked pork to the pan and cook, flipping the pork frequently, 1 to 2 minutes, until coated.
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Finish & serve
Divide the finished pork chops (slice beforehand if desired) and roasted vegetables between your plates. Garnish with the remaining parsley. Top the salad with the roasted pepitas and serve on the side. Bon appétit!

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