All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
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.
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
Medium Non-Stick Pan
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
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.
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.
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.
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.
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.
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.
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