Maple Cranberry Bone-in Pork Chop

with rosemary Brussels sprouts and turnips

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

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

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 calorie conscious, carb conscious 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
  • 16 oz. Bone-in Pork Chops
  • 0.96 fl. oz. Pure Maple Syrup
  • 2 tsp. Vegetable Base

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
    612
  • Carbohydrates
    32g
  • Fat
    34g
  • Protein
    44g
  • Sodium
    1119mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Prepare the Ingredients

    Coarsely chop dried cranberries. Place in a mixing bowl and cover with ¼ cup hot water. Set aside to rehydrate at least 10 minutes. While cranberries rehydrate, 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. Pat pork chops dry, and season both sides with ¼ tsp. salt and a pinch of pepper. If using chicken breasts, pat dry and season same amount.

  • 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, cook pork chops.

  • 3

    Cook the Pork Chops

    Place a medium 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. If using chicken breasts, cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove pork chops to a plate and rest at least 5 minutes. Reserve pan; no need to wipe clean.

  • 4

    Make the Sauce

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

  • 5

    Finish the Dish

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

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