Maple Cranberry Bone-in Pork Chop

with roasted winter vegetables

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

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A note about serious food allergies

Cranberries, that small berry of sauces, juice, and thousands of Christmas decorations, isn't often paired with a weekday dinner. 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 berry spirit without also packing in the pounds.

In Your Box (serves 2)

  • 8 oz. Brussels Sprouts
  • 8 oz. Turnip
  • 1 Rosemary Sprig
  • ½ oz. Dried Cranberries
  • 2 Bone-in Pork Chops
  • 0.96 fl. oz. Pure Maple Syrup
  • 2 tsp. Vegetable Base
  • Nutrition (per serving)

  • Calories
    596
  • Carbohydrates
    32g
  • Fat
    33g
  • Protein
    42g
  • Sodium
    1677mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Trim bottoms off Brussels sprouts and halve (quarter if larger than a ping-pong ball). Peel and cut turnip into ½" dice. Stem and mince rosemary. Coarsely chop dried cranberries. Place in a mixing bowl and cover with ¼ cup hot water. Set aside to rehydrate. Pat pork chops dry, and season both sides with a pinch of salt and pepper.

  • Step 2 - Roast the Vegetables
    2

    Roast the Vegetables

    Place Brussels sprouts and turnip on prepared baking sheet. Toss with 2 tsp. olive oil, rosemary, ¼ tsp. salt, and ¼ tsp. pepper. Spread into a single layer. Roast in hot oven until vegetables are caramelized and tender, 18-20 minutes. While vegetables roast, sear pork chops.

  • Step 3 - Sear the 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.

  • Step 4 - Make the Sauce
    4

    Make the Sauce

    Return pan used to cook pork to medium heat. Add cranberries and their rehydrating liquid, syrup, ¼ cup water, and vegetable base to hot pan. Bring to a simmer and cook until slightly thickened, 2-4 minutes. Taste and season with a pinch of salt and pepper, if desired. Remove from burner.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card, spooning sauce over pork chops. Bon appetit!