By Hello Fresh
Cooking Time: 40 mins
Nutrition: 580 Calories
- Multicolor Fingerling Potatoes- 24 oz
- Thyme- ¼ oz
- Lemon- 1
- Maple Syrup- 2 oz
- Dijon Mustard- 4 tsp
- Chicken Stock Concentrates- 2
- Pork Chops- 24 oz
- Fall Harvest Spice Blend- 1 tbsp
- Spring Mix Lettuce- 4 oz
- Dried Cranberries- 2 oz
- Pine Nuts- 1 oz
1 ROAST POTATOES. Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Halve potatoes lengthwise. Toss together potatoes, half the thyme sprigs, salt, pepper, and a large drizzle of olive oil on a baking sheet. Arrange potatoes cut-side down on sheet. Roast in oven until tender and browned, about 30 minutes.
2 PREP. Strip 1 tbsp thyme leaves from remaining sprigs; roughly chop leaves. Halve lemon; cut one half into wedges. Stir together chopped thyme, maple syrup, mustard, and stock concentrates in a small bowl.
3 COOK PORK. Heat a large drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Season pork all over with 2 tsp harvest spice (we sent more), salt, and pepper. Add to pan and cook until browned on surface and just shy of desired doneness, 3-4 minutes per side.
4 GLAZE PORK. Pour maple syrup mixture into pan with pork and let simmer until thickened to a glaze-like consistency, about 2 minutes. Toss pork to coat. Remove pan from heat and stir in a squeeze or two of lemon.
5 TOSS SALAD. Toss together lettuce, cranberries, pine nuts, 2 TBSP olive oil, and a few squeezes of lemon in a large bowl. Season with salt and pepper. TIP: If you have an extra moment, toast the pine nuts first in a small pan over medium heat until golden, 3-4 minutes—the heat will make their flavor pop.
6 PLATE AND SERVE. Discard thyme sprigs from sheet with potatoes, then divide potatoes, pork, and salad between plates. Drizzle pork with remaining glaze in pan. Serve with lemon wedges on the side for squeezing over.