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 weekday dinner. We're 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. Tip: Not turned-on to the turnip? Here's where to start: trim the ends so you have a flat surface to work with while peeling. Be sure to peel away from you.
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
Customize It Instructions
If using chicken breasts, follow same instructions as pork chops in Steps 1 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using wild-caught salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as pork chops in Step 3, cooking until salmon reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
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.
Roast the Vegetables
Place Brussels sprouts and turnip on prepared baking sheet. Toss with 2 tsp. olive oil, rosemary, ¼ tsp. pepper, and ¼ tsp. salt, if desired.
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 1 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.
Remove pork chops to a plate and tent with foil. 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. Once simmering, 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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