Cranberry Dijon Pork Chops
with Brussels Sprouts & Rosemary Root Veggies
- Milk
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?).
Ingredients
6 ounce
Carrot
12 ounce
Pork Chops
8 ounce
Brussels Sprouts
1 unit
Chicken Stock Concentrate
6 ounce
Parsnip
¼ ounce
Rosemary
1 unit
Cranberry Jam
2 teaspoon
Dijon Mustard
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the cranberry Dijon sauce, calling it "delicious" and "to die for" 🍲. Some found it too sweet or mustardy.
- Ease of prep: Several noted it was easy to make, though a few mentioned longer prep time than expected.
- Suggestions: Consider reducing sauce longer for thickness; some preferred less rosemary on veggies. Try par-boiling Brussels sprouts for tenderness.
- Leftovers: Root vegetables kept well, but some found them too heavy for warmer seasons.
- Portions: A few wanted more sauce or larger veggie portions, especially for the root vegetables.
Reviews from our home cooks
One of our all-time favorites! Definitely goes into our household Hall of Fame! We loved the variety of roasted vegetables and thought the addition of the brussels sprouts and parsnips made a tasty change from just carrots. The cranberry dijon sauce was divine! I'd worried that it might be very sweet, but the mustard cut the sweetness. It reminded us of a delicious balsamic glaze. Finally, the quality of the pork chops was outstanding. Thank you for this wonderful meal!
This was a delicious dinner with many interesting flavors. The veggies were fresh. The rosemary was the best looking herb of the 3 meals chosen. The dinner had many interesting flavors. The cranberry Dijon sauce was very good, generous, & a great way to serve pork chops.
We really like the vegetable selection; we love brussels sprouts and it was the first time we tasted parsnips! We enjoyed dipping the pork into the cranberry jam - could have used about 2/3 cup more. It was the first time I cooked using fresh Rosemary, everything was delicious!
This was another surprise meal for us. We'd never made Brussels sprouts before and you could have knocked me over with a feather on how much we enjoy them. Again the combination of tastes with the cranberry Dijon was great.
This was a good meal I love the suggestion of putting the Brussel sprout cut side down on the pan to give the caramelization. I did not like the Cranberry Dijon sauce, I though having the pork chops on their own was good enough.
Until now, I never knew how much rosemary can brighten the taste of root veggies...and the cranberry/dijon sauce was great! I'm very happy with this choice!
This was our first experience with parsnips and it was a pleasant surprise. The pork chop was good and tender and the sauce had just the right amount of sweet and tart from the cranberry. Definitely a do-over!
Having the root veggies and the Brussels sprouts all baked made for a very dry dish. The pork chops and cranberry Dijon sauce were quite good, but the veggies need something more than just a toss of oil, pepper and salt.
I did not care much for the carrots (not a fan of cooked carrots) but the brussels sprouts were excellent. Great pieces of pork and sauce was very tasty. Only issue I had was I received the wrong recipe card so I had to look the recipe up online in order to make. But still a great meal.
3 super good meals. The Brussel Sprouts were VERY good. I was a little concerned when I saw 1 of the Rosemary Root Veggies was Parsnips, but they turned out very good.
