Family Meal: Maple Cranberry Bone-in Pork Chop

with roasted root vegetables

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Soy

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

'Tis the season for egg nog, gingerbread, and cranberries, that small berry of sauces, juice, and thousands of Christmas decorations. We're actually taking the dried version of those little suckers and making a delectable sauce, mixing the tart berry with sweet syrup. Paired with a seared bone-in pork chop and a melody of hearty root vegetables, this low-cal low-carb dish packs in the holiday spirit without also packing in the pounds.

In Your Box

  • 6 oz. Brussels Sprouts
  • 1 Red Onion
  • 8 oz. Turnip
  • ¾ oz. Dried Cranberries
  • 1 Rosemary Sprig
  • 16 oz. Bone-in Pork Chop
  • 2 tsp. Vegetable Base
  • Info
    1⅖ fl. oz. Breakfast Syrup

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
    587
  • Carbohydrates
    46g
  • Fat
    25g
  • Protein
    44g
  • Sodium
    392mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Bowl
  • 1 Medium Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Trim bottoms off Brussels sprouts and halve (quarter if larger than ping pong balls). Trim top and bottom off red onion, peel, and cut into ½" wedges. Peel and cut turnip into ½’’ dice. Coarsely chop dried cranberries. Place in a small bowl and cover with ¼ cup hot water. Set aside to rehydrate. Stem and mince rosemary (reserve two tops for garnish). Rinse pork chops, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  • 2

    Roast the Vegetables

    Place Brussels sprouts, onion, and turnips on prepared baking sheet. Toss with 2 tsp. olive oil, minced rosemary, and½ tsp. salt and ¼ tsp. pepper. Spread into a single layer. Roast until vegetables are caramelized and tender, 18-20 minutes. Onion wedges may fall apart during roasting; no worries! While vegetables roast, sear pork chops.

  • 3

    Sear the Pork Chops

    Heat 2 tsp. olive oil in a medium pan over medium heat. Add pork chops to hot pan and cook until well-browned and chops reach a minimum internal temperature of 145 degrees, 4-5 minutes per side. Transfer pork chops to a plate and rest 5 minutes. Reserve pan; no need to wipe clean.

  • 4

    Make the Sauce

    Return pan used to cook pork to medium heat. Add cranberries and rehydrating liquid, vegetable base, ¼ cup water, and syrup to hot pan. Simmer until slightly thickened, 4-5 minutes. Taste and season with a pinch of salt and pepper, if desired.

  • 5

    Finish the Chops

    Add pork chops to pan with sauce and cook, turning chops often, until sauce reduces to a light glaze, 1-2 minutes.

  • 6

    Plate the Dish

    Serve roasted vegetables on a plate with pork chop in front. Spoon glaze over chops and garnish with rosemary top.

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