Pork Chop and Cranberry Mostarda

with roasted sweet potatoes and Brussels sprouts

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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
  • 16 oz. Bone-in Pork Chops
  • Info
    ⅗ oz. Butter
  • 2 Tbsp. Grainy Mustard
  • ½ oz. Dried Cranberries
  • ½ oz. Light Brown 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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

    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

    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

    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

    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

    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

    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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