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