Meal Kit
Maple Cranberry Bone-in Pork Chop
with rosemary Brussels sprouts and turnips
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Scott Gorsky
Cranberries, that small berry of sauces, juice, and thousands of Christmas decorations, isn't often paired with a weekday dinner. We're actually taking the dried version of those little suckers and making a delectable sauce, mixing the tart berry with sweet syrup. Paired with a seared bone-in pork chop and a melody of hearty root vegetables, this calorie conscious, carb conscious dish packs in the berry spirit without also packing in the pounds.
In Your Box (serves 2)
- 16 oz. Bone-in Pork Chops
- 8 oz. Brussels Sprouts
- 8 oz. Turnip
- 0.96 fl. oz. Pure Maple Syrup
- ½ oz. Dried Cranberries
- 2 tsp. Vegetable Base
- 1 Rosemary Sprig
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) VqmYRkq7
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Calories500
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Carbohydrates32g
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Net Carbs26g
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Fat18g
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Protein54g
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Sodium1130mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
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 Prepare the Ingredients
Coarsely chop dried cranberries. Place in a mixing bowl and cover with 1/4 cup hot water. Set aside to rehydrate at least 10 minutes.
While cranberries rehydrate, trim bottoms off Brussels sprouts and halve (quarter if larger than a ping-pong ball).Peel and cut turnip into 1/2" dice.Stem and mince rosemary.Pat pork chops dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.If using chicken breasts, pat dry and season same amount. -
2 Roast the Vegetables
Place Brussels sprouts and turnip on prepared baking sheet. Toss with 2 tsp. olive oil, rosemary, 1/4 tsp. salt, and 1/4 tsp. pepper.
Spread into a single layer. Roast in hot oven until vegetables are caramelized and tender, 18-20 minutes.While vegetables roast, cook pork chops. -
3 Cook the Pork Chops
Place a medium pan over medium heat and add 2 tsp. olive oil. Place pork chops in hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
If using chicken breasts, cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove pork chops to a plate and rest at least 5 minutes.Reserve pan; no need to wipe clean. -
4 Make the Sauce
Return pan used to cook pork to medium heat.
Add cranberries, cranberry rehydrating liquid, 1/4 cup water, maple syrup, and vegetable base to hot pan.Bring to a simmer and stir occasionally until slightly thickened, 2-4 minutes.Taste, and season with a pinch of salt and pepper if desired.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, spooning sauce over pork chops. Bon appetit!
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