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