Pork Chops & Roasted Vegetables with Pear & Maple-Mustard Pan Sauce
Nutritionist's Pick

Pork Chops & Roasted Vegetables

with Pear & Maple-Mustard Pan Sauce

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

To top simply seared pork chops, you’ll make a sophisticated pan sauce that highlights juicy pear, fresh sage, sweet maple syrup, and dijon mustard—quickly married together in the savory fond created from cooking the pork.
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Pork Chops & Roasted Vegetables with Pear & Maple-Mustard Pan Sauce
Title
  • 2 Boneless, Center-Cut Pork Chops
  • ½ lb Brussels Sprouts
  • ¾ lb Carrots
  • 1 Pear
  • 1 bunch Sage
  • 1 Tbsp Dijon Mustard
  • 2 Tbsps Maple Syrup
Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Core and medium dice the pear. Pick the sage leaves off the stems; thinly slice the leaves. In a bowl, whisk together the mustard, maple syrup, and 1/4 cup of water; season with salt and pepper.

Roast the vegetables
2 Roast the vegetables

Place the quartered brussels sprouts and carrot pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the pork & pear
3 Cook the pork & pear

Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork and diced pear in an even layer. Cook, stirring the pear occasionally, 4 to 6 minutes, or until the pork is browned. Flip the pork and loosely cover the pan with foil. Cook, without stirring, 4 to 6 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the pear is softened. Turn off the heat. Leaving the pear in the pan, transfer the cooked pork to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Finish the sauce & serve your dish
4 Finish the sauce & serve your dish

While the pork rests, to the pan of cooked pear, add the sauce (carefully, as the liquid may splatter) and sliced sage leaves. Cook on medium-high, stirring frequently and scraping up any browned bits (or fond), 1 to 2 minutes, or until the pear is thoroughly coated. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the roasted vegetables. Top the pork with the finished sauce. Enjoy!

Tips from Home Chefs

Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Core and medium dice the pear. Pick the sage leaves off the stems; thinly slice the leaves. In a bowl, whisk together the mustard, maple syrup, and 1/4 cup of water; season with salt and pepper.

2 Roast the vegetables

Place the quartered brussels sprouts and carrot pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables
Cook the pork & pear
3 Cook the pork & pear

Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork and diced pear in an even layer. Cook, stirring the pear occasionally, 4 to 6 minutes, or until the pork is browned. Flip the pork and loosely cover the pan with foil. Cook, without stirring, 4 to 6 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the pear is softened. Turn off the heat. Leaving the pear in the pan, transfer the cooked pork to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

4 Finish the sauce & serve your dish

While the pork rests, to the pan of cooked pear, add the sauce (carefully, as the liquid may splatter) and sliced sage leaves. Cook on medium-high, stirring frequently and scraping up any browned bits (or fond), 1 to 2 minutes, or until the pear is thoroughly coated. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the roasted vegetables. Top the pork with the finished sauce. Enjoy!

Finish the sauce & serve your dish
Browse Steps
1 of 4