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

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 you!
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
    792
  • Carbohydrates
    71g
  • Fat
    34g
  • Protein
    49g
  • Sodium
    901mg

Recipe Steps

You Will Need

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

Before You Cook

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

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