Meal Kit
Cranberry Rosemary Pork Chop
with Brussels sprouts and butternut squash
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
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Chef
Nigel Palmer
In Your Box (serves 2)
- 16 oz. Bone-in Pork Chops
- 8 oz. Brussels Sprouts
- 8 oz. Cubed Butternut Squash
- 1 oz. Canned Whole Berry Cranberry Sauce
- 2 tsp. Natural Beef Flavor Demi-Glace Concentrate
- 1 Rosemary Sprig
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories510
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Carbohydrates29g
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Net Carbs24g
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Fat21g
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Protein54g
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Sodium1150mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Oven-Safe Pan
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Trim stems off Brussels sprouts and halve lengthwise (quarter if larger than a ping-pong ball).
Stem top 2" rosemary, leaving remaining rosemary whole. Mince leaves.Pat pork chops dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Roast the Vegetables
Place a medium oven-safe pan over medium-high heat and add 1 Tbsp. olive oil.
Add Brussels sprouts and butternut squash to hot pan and stir occasionally until browned, 4-5 minutes.Season with 1/2 tsp. salt and 1/4 tsp. pepper.Place pan in hot oven and roast until vegetables are tender, 15-18 minutes.While vegetables roast, cook pork chops. -
3 Cook the Pork Chop
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Place pork chops in hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.Remove from burner. Remove pork chops to a plate and tent with foil. Reserve pan; no need to wipe clean. -
4 Make the Sauce
Return pan used to cook pork chops to medium-high heat.
Add 1/4 cup water, cranberry sauce, demi-glace, and rosemary sprig to hot pan. Stir, then bring to a boil. Cook until liquid is slightly reduced, 1-2 minute.Remove from burner and remove rosemary sprig. Stir in minced rosemary. -
5 Finish the Dish
Plate dish as pictured on front of card, placing pork chop on sauce. Bon appétit!
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