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Maple & Molasses Glazed Porkchops With Brown Sugar Turnip-Carrot Sauté and Stovetop Stuffing

Serves: 4

Prep Time: 20 min
Cook Time: 35 min
Total: ~55 min


🛒 Ingredients

Pork Chops:

  • 4 Bone-In Pork Loin Chops (1-inch thick, ~2 lbs)

  • 1 ½ tsp salt

  • ½ tsp black pepper

  • 2 tbsp olive oil

Maple Glaze:

  • 1/2 cup of Crosby’s Maple + Molasses (flyer)

  • 2 tbsp apple cider vinegar

  • 2 tsp Dijon mustard

  • 2 clove garlic, minced

Turnip-Carrot Sauté:

  • 1 cup turnip, peeled & diced (about 1 medium)

  • 1 ½ cups carrots, peeled & diced (about 3 medium)

  • 2 tbsp butter (Lactantia from flyer)

  • 2 tbsp brown sugar

  • 2 cloves garlic, minced

  • ½ tsp salt

  • Pinch black pepper

  • Fresh parsley (optional)

Stuffing:

  • 1 box Stove Top Stuffing (flyer – 120g)

  • 1 ½ cups chicken broth (or water per package)

  • 2 tbsp butter


👩‍🍳 Instructions

1. Prep Pork Chops

  • Preheat oven to 375°F (190°C).

  • Pat chops dry; season with salt and pepper.


2. Make Maple Glaze

  • Whisk in a small bowl:

    • 1/2 cup of maple + molasses

    • 2 tbsp cider vinegar

    • 2 tsp Dijon

    • 2 cloves of minced garlic
      Set aside.


3. Sear Pork Chops

  • Heat oven-safe skillet over medium-high; add olive oil.

  • Sear chops 2–3 min per side until golden.

  • Brush with glaze.


4. Oven Finish

  • Transfer skillet to oven; bake 8–10 min, glazing halfway, until internal temp = 145°F (63°C).

  • Rest 5 min before serving.


5. Cook Stove Top Stuffing

  • While chops bake, prepare stuffing:

    • Bring 1 ½ cups broth + 2 tbsp butter to boil.

    • Stir in Stove Top mix, cover, remove from heat. Fluff before serving.


6. Sauté Turnip & Carrots

  • In large skillet, melt butter over medium.

  • Add turnip + carrot; cook 10–12 min until tender.

  • Stir in brown sugar, garlic, salt, pepper; cook 2–3 more min until caramelized.


7. Assemble Fancy Plate

  • Spoon a bed of Stove Top stuffing onto each plate.

  • Nestle a maple-glazed pork chop on top.

  • Add a generous side of brown sugar-garlic veggies.

  • Drizzle leftover glaze or pan juices over the chop.

  • Garnish with parsley for chef vibes

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