Cranberry Rosemary Pork Chop

with Brussels sprouts and butternut squash

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Christmas carols are playing in stores. The leg lamp is in the window. The children are making their lists of wants and needs. It's that time of year again, and we're dedicated to bringing you meals that match the season. Here, tart cranberries and aromatic rosemary enrobe a meaty, succulent pork chop, with the most Noel of sauces, in flavor and color. Butternut squash and Brussels sprouts keep you filled for those long, cold holiday nights. A meal this Christmas-y practically comes wrapped in a red and green bow.

In Your Box (serves 2)

  • 16 oz. Bone-in Pork Chops
  • 1 Rosemary Sprig
  • Info
    2 tsp. Beef Demi-Glace
  • 1 oz. Canned Whole Berry Cranberry Sauce
  • 8 oz. Cubed Butternut Squash
  • 8 oz. Brussels Sprouts

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.

  • Nutrition (per serving)

  • Calories
    622
  • Carbohydrates
    29g
  • Fat
    36g
  • Protein
    44g
  • Sodium
    1141mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Oven-Safe Pan
  • 1 Medium Non-Stick Pan

Before You Cook

  • 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 ¼ 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 ½ tsp. salt and ¼ 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 ¼ 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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