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
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Nigel Palmer
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
- 8 oz. Cubed Butternut Squash
- 8 oz. Brussels Sprouts
- 1 oz. Canned Whole Berry Cranberry Sauce
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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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