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.
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, 12-15 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!