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
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.
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.
You Will Need
Medium Oven-Safe Pan
Medium Non-Stick Pan
Before You Cook
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
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.
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.
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.
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.
Finish the Dish
Plate dish as pictured on front of card, placing pork chop on sauce. Bon appétit!
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