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
'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.
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
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 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.
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.
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.
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.
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.
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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