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Easy prep

Spiced Pork Chops with Roasted Rutabaga & Potato Mash

Walnut, Maple & Mustard Sauce

Cooking time

25 minutes




830 /serving

Sugar shack fare should be trending all year round! We've fancied up our favourites with this pork and maple syrup feast. Treat your chops to an extra-thick pan sauce made of walnuts candied in butter, glossy maple syrup and whole-grain mustard. We’ve added a surprise guest at the table with rutabaga, which offers a ray of sweet sunshine to the plate. A bed of fluffy potato mash and Brussels sprouts complete this intoxicating extravaganza.

We will send you:

  • 300g Pork chops
  • 450g Potatoes
  • 400g Rutabaga
  • 100g Halved Brussels sprouts
  • 25g Walnuts
  • 15ml Maple syrup
  • 60ml Vegetable demi-glace
  • 15ml Whole-grain mustard
  • 10g Zingy Garlic & Chive spice blend (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Milk, Mustard, Sulphites, Walnuts

You will need:

Medium pot
Large pan
Sheet pan
3 or 6 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
40 g
Saturated Fat
15 g
1640 mg
Total Carbs
77 g
20 g
47 g
11 g
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Make the mash
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Medium-dice the potatoes. Add the potatoes to the pot of boiling water and cook, 14 to 16 minutes, until very tender when pierced with a fork. Reserving ½ cup cooking water (double for 4 portions), drain the potatoes and return to the pot. Off the heat, add 2 tbsp butter (double for 4 portions). Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P to taste. Set aside in a warm spot.
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Roast the vegetables
While the potatoes boil, using a knife, trim the skin off the rutabaga. Cut the rutabaga in half and then into ¼ inch slices. On a lined sheet pan, toss the rutabaga and Brussels sprouts 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, 15 to 17 minutes, until browned 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 vegetables 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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Make the walnut sauce
Heat the reserved pan of fond on medium-high. Add the walnuts and toast, stirring occasionally, 2 to 3 minutes, until lightly browned. Add the maple syrup, demi-glace, as much whole-grain mustard as you’d like (add ½ for a milder flavour), 1 tbsp butter and ¼ cup water (double the butter and water for 4 portions). Cook, stirring frequently, 2 to 3 minutes, until the flavours have combined; season with S&P to taste.
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Plate your dish
Divide the mashed potatoes between your plates. Top with the roasted vegetables and pork chops (slice beforehand if desired). Spoon as much of the walnut sauce over the pork as you’d like. Serve any remaining sauce on the side. Bon appétit!

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