Meal Kit
Pork Chop and Apple Cranberry Demi
with smoked almond Brussels sprouts and butternut squash
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Tree Nuts (Almonds), Milk, Soy
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Ryan Pugh
Apple and cranberry are two fruits that don't pile on the sweet, but definitely bring unique flavors: the clean, fresh slight sweetness of apple and the tart of cranberry. Combine those two with the rich depth of demi, and you've got the perfect sauce for pork. It's both subtle and strong, layered flavors with a dusting of chives. Sweet is nice, but this is sublime.
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 8 oz. Cubed Butternut Squash
- 4 oz. Brussels Sprouts
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⅗ oz. Butter
- ½ oz. Apple Butter
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½ oz. Smoked Almonds
- ½ oz. Dried Cranberries
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2 tsp. Chicken Demi-Glace Concentrate
- 1 tsp. Sugar
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.
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Nutrition (per serving)
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Calories580
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Carbohydrates32g
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Net Carbs27g
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Fat32g
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Protein41g
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Sodium1040mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
Before You Cook
Cooking Guidelines
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
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1 Start the Vegetables
Halve any large butternut squash pieces to roughly match smaller pieces.
Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.Spread into a single layer and roast in hot oven, 10 minutes.While squash roasts, prepare ingredients. -
2 Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Coarsely chop almonds.Mince cranberries.Mince chives.Pat pork chops dry, and season both sides with a pinch of salt and pepper. -
3 Finish the Vegetables
Carefully, remove baking sheet from oven. Add Brussels sprouts, 1 tsp. olive oil, and 1/4 tsp. salt to baking sheet and toss or gently stir to combine. Baking sheet will be hot! Use a utensil.
Spread into a single layer and roast again until tender, 10-12 minutes.While vegetables roast, cook pork chops. -
4 Cook the Pork Chops
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add pork chops to hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove from burner and remove pork chops to a plate. Rest, 3 minutes. Wipe pan clean and reserve. -
5 Make Sauce and Finish Dish
Return pan used to cook pork to medium heat, Add 2 Tbsp. water, chicken demi-glace concentrate, apple butter, sugar, and cranberries. Stir to combine, then bring to a simmer.
Once simmering, stir occasionally until slightly thickened, 1-2 minutes.Remove from burner and stir in butter until combined.Plate dish as pictured on front of card, topping pork chops with sauce and chives. Garnish vegetables with almonds. Bon appétit!
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