Meal Kit
Pork Chop and Cranberry Demi
with smoked almond Brussels sprouts and butternut squash
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Tree Nuts (Almonds), Milk, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Ryan Pugh
Cranberry is a fruit that definitely brings unique flavors: slight sweetness and tartness. Combine those two flavors with the rich depth of demi, and you've got the perfect sauce for pork. It's both subtle and strong, layered flavors with a dusting of chives. Sweet is nice, but this is sublime.
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 8 oz. Cubed Butternut Squash
- 4 oz. Brussels Sprouts
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⅗ oz. Butter
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½ oz. Smoked Almonds
- ½ oz. Dried Cranberries
- ½ oz. Canned Whole Berry Cranberry Sauce
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2 tsp. Chicken Demi-Glace Concentrate
- 6 Chive Sprigs
- 1 tsp. 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.
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Nutrition (per serving) N3DNeQqj
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Calories580
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Carbohydrates32g
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Net Carbs27g
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Fat32g
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Protein41g
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Sodium1040mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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
Customize It Instructions
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If using chicken breasts, follow same instructions as pork in Steps 2 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as pork in Step 4, cooking, skin side up first, until golden brown and salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using NY strip steak, follow same instructions as pork in Steps 2 and 4, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.
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1 Start the Vegetables
Halve any large butternut squash pieces to roughly match smaller pieces.
Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.Spread into a single layer and roast in hot oven, 10 minutes.While squash roasts, prepare ingredients. -
2 Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Coarsely chop almonds.Mince cranberries.Mince chives.Pat pork chops dry, and season both sides with a pinch of salt and pepper. -
3 Finish the Vegetables
Carefully, remove baking sheet from oven. Add Brussels sprouts, 1 tsp. olive oil, and 1/4 tsp. salt to baking sheet and toss or gently stir to combine. Baking sheet will be hot! Use a utensil.
Spread into a single layer and roast again until tender, 10-12 minutes.While vegetables roast, cook pork chops. -
4 Cook the Pork Chops
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add pork chops to hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove from burner and remove pork chops to a plate. Rest, 3 minutes. Wipe pan clean and reserve. -
5 Make Sauce and Finish Dish
Return pan used to cook pork to medium heat, Add 2 Tbsp. water, chicken demi-glace concentrate, cranberry sauce, sugar, and cranberries. Stir to combine, then bring to a simmer.
Once simmering, stir occasionally until slightly thickened, 1-2 minutes.Remove from burner and stir in butter until combined.Plate dish as pictured on front of card, topping pork chops with sauce and chives. Garnish vegetables with almonds. Bon appétit!
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