Sugar Shack Maple Butter Pork Chops
with Baby Potato & Kale Warm Spring Salad
Cooking time
20 minutes
Servings
2/4
Calories
750 /serving
Let’s bring the sugar shack straight into the kitchen (and save trudging through the mud). Pork is a good friend to maple, and maple butter is the right vehicle for these spring celebration vibes. It slowly melts in the pan, bestowing its sweetness on bronzed boneless chops. Season’s greetings extend to a warm salad of buttery baby potatoes and softened kale, tossed with refreshing crunch from cuke and carrots, and edged with honey-Dijon vinaigrette.
We will send you:
- 2 Pork chops
- 450g Baby potatoes
- 100g Matchstick carrots
- 120g Chopped kale
- 1 Cucumber
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 30ml Maple butter
- 10g Hot BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cayenne pepper, cumin, smoked hickory flavour)
Contains: Milk, Mustard, Sulphites
You will need:
Large pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Microwave
Medium heatproof bowl
Total Fat
34 g
Saturated Fat
9 g
Sodium
1290 mg
Total Carb
75 g
Sugars
30 g
Protein
41 g
Fibre
9 g
Preparation
Cook the potatoes
Medium-dice the potatoes. In a medium heatproof bowl, add the potatoes. Cover tightly with plastic wrap and pierce a few holes. Microwave, 7 to 9 min. (10 to 12 min. for 4 portions), until tender. Add 1 tbsp butter (double for 4 portions) and S&P; stir well.
Cook the pork
Meanwhile, pat the pork dry with paper towel; season with ¾ of the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through.
Make the salad
Meanwhile, halve the cucumber lengthwise; thinly slice crosswise on an angle. In a medium bowl, combine the kale, a drizzle of oil and S&P. Massage the kale, 1 to 2 min., until softened. Add the carrots, cucumber, potatoes, vinaigrette, remaining spices and S&P; toss well.
Glaze the pork
To the pan of pork, add the maple butter and 2 tbsp water (double for 4 portions). Cook, spooning the sauce over the pork, 1 to 2 min., until glazed.
Plate your dish
Divide the pork (slice beforehand if desired) and salad between your plates. Spoon any remaining glaze over the pork. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
