Pork Chop and Cranberry Mostarda

with roasted sweet potatoes and Brussels sprouts

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

The flavor of mostarda is a complex mixture of sweet and sour, fruity and pungent. An intoxicating blend of sweet onion, brown sugar, spicy stone-ground mustard, and dried cranberries complements the smokiness of bone-in pork chops perfectly. Paired with hearty roasted vegetables, this dish is a satisfying blend of savory and sweet.

In Your Box (serves 2)

  • 1 Yellow Onion
  • 14 oz. Sweet Potato
  • 8 oz. Brussels Sprouts
  • 2 Bone-in Pork Chops
  • Info
    ⅗ oz. Butter
  • 2 Tbsp. Grainy Mustard
  • ½ oz. Dried Cranberries
  • ½ oz. Light Brown Sugar
  • Nutrition (per serving)

  • Calories
    782
  • Carbohydrates
    35g
  • Fat
    35g
  • Protein
    43g
  • Sodium
    792mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Peel and halve onion. Slice onion into thin strips. Peel sweet potato and cut into 1" dice. Trim and halve Brussels sprouts (quarter if larger than a ping pong ball). Rinse pork chops, pat dry, and season both sides with a pinch of salt and pepper.

  • Step 2 - Roast the Vegetables
    2

    Roast the Vegetables

    Toss together Brussels sprouts, diced sweet potato, 1 Tbsp. olive oil, and a pinch of salt and pepper on prepared baking sheet. Spread into a single layer and roast until vegetables are browned and fork tender, 15-20 minutes. While vegetables roast, make mostarda.

  • Step 3 - Start the Mostarda
    3

    Start the Mostarda

    Heat butter in a medium non-stick pan over medium-high heat. When butter has melted, add onions and cook until they start to soften, 5-6 minutes.

  • Step 4 - Finish the Mostarda
    4

    Finish the Mostarda

    Add mustard, cranberries, and brown sugar and stir together until incorporated. Season with a pinch of salt and pepper. Remove to a bowl and set aside. Wipe pan clean and reserve.

  • Step 5 - Cook the Chops
    5

    Cook the Chops

    Return pan used for mostarda to medium heat with 1 tsp. olive oil. Add pork chops and cook until until golden brown and chops reach a minimum internal temperature of 145 degrees, 4-5 minutes per side.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place a pile of roasted vegetables in the middle of the plate. Lay a pork chop over the roasted vegetables and top with a serving of mostarda.