Pan-Roasted Pork Chop

Pan-Roasted Pork Chopwith Maple Pan Sauce, Roasted Vegetables, and Truffled Walnuts

The dense meatiness of pork makes it a perfect foil for sweet flavors, like this decadent maple pan sauce with a hit of tangy apple cider vinegar. Sweet roasted root vegetables like carrot and parsnip round out this fall-infused meal, which gets a garnish of truffle zest–laced walnuts. Sweet, savory, and very swoon-worthy, if you ask us.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Michelle

By Chef Michelle

Calories640
Protein38g
Total Carb66g
Total Fat27g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sage
    sage
  • thyme
    thyme
  • carrots
    carrots
  • parsnips
    parsnips
  • fingerling potatoes
    fingerling potatoes
  • Dijon mustard
    Dijon mustard
  • boneless pork chops
    boneless pork chops
  • baby spinach
    baby spinach
  • walnuts
    walnuts
  • crushed red pepper
    crushed red pepper
  • jar maple syrup
    jar maple syrup
  • truffle zest
    truffle zest
  • apple cider vinegar
    apple cider vinegar

What You'll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium pan
  • 8" small pan