Autumn-Spiced Pork Chops

Autumn-Spiced Pork Chops

with Roasted Brussels Sprouts and Honey Butter Sweet Potatoes

calorie smart
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These pork chops are rubbed with our blend of cinnamon, cumin, and … magic. They’re seared until golden, then topped with a luscious pan sauce. On the side? Roasted Brussels sprouts and speedy baked sweet potatoes slathered in honey butter. Best of fall flavors, delivered!


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¼ ounce


8 ounce

Brussels Sprouts

2 unit

Sweet Potato

12 ounce

Pork Chops

1 teaspoon

Fall Spice Blend

1 unit


1 unit

Chicken Stock Concentrate

1 ounce

Dried Cranberries

½ ounce


Not included in your delivery

3 tablespoon



5 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3347 kJ
Calories800 kcal
Fat40 g
Saturated Fat16 g
Carbohydrate69 g
Sugar28 g
Dietary Fiber12 g
Protein42 g
Cholesterol150 mg
Sodium450 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Medium Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Finely chop 2 tsp thyme leaves. Trim, then halve Brussels sprouts. Toss on a baking sheet with a large drizzle of olive oil, 1 tsp chopped thyme, salt, and pepper. Roast until lightly browned, about 10 minutes.


Meanwhile, poke sweet potatoes on all sides with a fork. Place in a large microwave-safe bowl and microwave until slightly softened, 3-4 minutes. Let cool slightly. Once Brussels sprouts have roasted 10 minutes, add sweet potatoes to baking sheet. Return to oven until veggies are tender, about 10 minutes more.


Meanwhile, pat pork dry with paper towels; season all over with Autumn Spice, salt, and pepper. Heat a large drizzle of olive oil in a medium pan over medium-high heat (use a nonstick pan if you have one). Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; remove from pan and set aside. Wipe out pan.


Halve, peel, and thinly slice shallot. Heat a drizzle of olive oil in same pan used to cook pork chops over medium-high heat. Add shallot, remaining chopped thyme, and a pinch of salt and pepper. Cook, stirring, until slightly softened, about 1 minute.


Add stock concentrate, cranberries, and ¼ cup water to pan. Reduce heat to medium low. Simmer until thickened, 1-2 minutes. Stir in 1 TBSP butter and any pork resting juices. Turn off heat.


Place 2 TBSP butter in a small bowl. Microwave until softened, about 10 seconds. Stir in honey; season with salt and pepper. Cut sweet potatoes lengthwise; fluff insides with a fork. Divide pork, sweet potatoes, and Brussels sprouts between plates. Top sweet potatoes with honey butter. Top pork with sauce.