Autumn-Spiced Pork Chops
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Autumn-Spiced Pork Chops

Autumn-Spiced Pork Chops

with Roasted Brussels Sprouts and Honey Butter Sweet Potatoes

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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time


serving amount

¼ ounce


8 ounce

Brussels Sprouts

2 unit

Sweet Potatoes

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


(Contains Milk)

5 teaspoon

Olive Oil




Nutrition Values

/ 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.


Baking Sheet
Large Bowl
Medium Pan
Paper Towel


Prep and Roast Brussels Sprouts

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.

Bake Sweet Potatoes

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.

Cook Pork Chops

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.

Cook Shallot

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.

Make Sauce

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.

Finish and Serve

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.