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Cranberry Dijon Pork Chops

Cranberry Dijon Pork Chops

with Brussels Sprouts & Rosemary Root Veggies

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Over here, we believe pork chops are a canvas, and we like to paint them with allllll the flavors. Tonight’s palette: A saucy coating that includes Dijon, rosemary, and cranberry jam—because why choose one of these ingredients when you could choose all three? Add to that a side of roasted Brussels sprouts, carrots, and parsnips, and you have yourself a dinner to Remem-brandt (see what we did there?).

Tags:Calorie SmartCarb Smart
Allergens:Milk

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

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

6 ounce

Carrots

6 ounce

Parsnip

¼ ounce

Rosemary

8 ounce

Brussels Sprouts

12 ounce

Pork Chops

2 tablespoon

Cranberry Jam

2 teaspoon

Dijon Mustard

1 unit

Chicken Stock Concentrate

Not included in your delivery

Salt

Pepper

1 tablespoon

Cooking Oil

1 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories560 kcal
Fat25 g
Saturated Fat8 g
Carbohydrate50 g
Sugar24 g
Dietary Fiber12 g
Protein41 g
Cholesterol85 mg
Sodium870 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.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Baking Sheet
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots and parsnip on a diagonal into ½-inch-thick pieces. (TIP: Try to cut carrots and parsnip into equal-size pieces—this will help them cook evenly.) Pick rosemary leaves from stems; finely chop leaves. Trim and halve Brussels sprouts lengthwise.

2

• Toss carrots and parsnip on one side of a baking sheet with a drizzle of oil, 2 tsp chopped rosemary (3 tsp for 4 servings), salt, and pepper. • Toss Brussels sprouts on empty side with a drizzle of oil, salt, and pepper. (For 4, divide veggies between two sheets; roast carrots and parsnips on top rack and sprouts on middle rack.) • Roast on top rack until golden brown and tender, 20-25 minutes (you’ll start the pork after 10 minutes). TIP: If Brussels sprouts are done before carrots and parsnip, remove from sheet and continue roasting carrots and parsnip.

3

• Once veggies have roasted 10 minutes, pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer pork to a cutting board.

4

• Return same pan to medium-high heat. Add 1 tsp remaining chopped rosemary (2 tsp for 4 servings); cook until fragrant, 30 seconds. Stir in ¼ cup water (1⁄3 cup for 4), stock concentrate, and mustard. Cook until slightly reduced, 2-3 minutes. Remove pan from heat; stir in jam and 1 TBSP butter (2 TBSP for 4). • Thinly slice pork crosswise. • Divide carrots, parsnip, Brussels sprouts, and pork between plates. Top pork with pan sauce and serve.