Pork Cutlets with a Cranberry Pan Sauce

Name: Pork Cutlets with a Cranberry Pan Sauce and Rosemary-Roasted Root Veggies
Total time: 45 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Carrots; ¼ ounce Rosemary; 12 ounce Pork Cutlets; 5 teaspoon White Wine Vinegar; 6 ounce Parsnip; 1 unit Red Onion; 2 tablespoon Cranberry Jam; 1 unit Chicken Stock Concentrate; 5 teaspoon Vegetable Oil; 1 tablespoon Butter; Salt; Pepper

and Rosemary-Roasted Root Veggies

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Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2:00 p.m. rolls around. Suddenly, all you can think is, “Dinner...what the heck am I going to eat for dinner?!” Well, we’ve got you covered, and FYI, the answer to that question is pretty delicious. We’re serving up seared pork cutlets with rosemary-roasted carrots, parsnips, and onion wedges. To finish things off, the pork is drizzled with a tangy-sweet cranberry pan sauce sauce. Talk about a dream come true!

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time45 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Carrots

¼ ounce

Rosemary

12 ounce

Pork Cutlets

5 teaspoon

White Wine Vinegar

6 ounce

Parsnip

1 unit

Red Onion

2 tablespoon

Cranberry Jam

1 unit

Chicken Stock Concentrate

Not included in your delivery

5 teaspoon

Vegetable Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2510 kJ

Calories600 kcal

Fat29 g

Saturated Fat8 g

Carbohydrate53 g

Sugar28 g

Dietary Fiber11 g

Protein38 g

Cholesterol85 mg

Sodium780 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

•Peeler

•Baking Sheet

•Paper Towel

•Large Pan

Instructions

PDF

• Preheat oven to 425 degrees. Wash and dry all produce. • Trim and peel carrots and parsnips. Cut carrots into ½-inch-thick rounds. Quarter parsnips lengthwise; cut crosswise into ½-inch-thick pieces. Pick rosemary leaves from stems; finely chop leaves until you have 1½ tsp. • 4 SERVINGS: Chop rosemary leaves until you have 3 tsp. • TIP: Try to cut carrots and parsnips into equal-size pieces. This will help them cook evenly.

• Toss carrots and parsnips on a baking sheet with a large drizzle of oil, chopped rosemary, salt, and pepper. • Roast on top rack for 10 minutes (you’ll add more to the sheet then). • 4 SERVINGS: Divide veggies between 2 baking sheets. Roast on top and middle racks.

• Meanwhile, halve and peel onion. Slice half the onion into ½-inch-thick wedges; finely dice remaining onion until you have ¼ cup. • Pat pork* dry with paper towels, then season all over with salt and pepper. • 4 SERVINGS: Finely dice remaining onion until you have ½ cup.

• Once veggies have roasted 10 minutes, remove baking sheet from oven. Add sliced onion to sheet and season with salt and pepper. Toss everything together with another drizzle of oil. • Return to oven until veggies are browned and tender, 15-20 minutes more. • 4 SERVINGS: Divide sliced onion between both baking sheets.

• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 2-3 minutes per side. • Set pork aside. Remove pan from heat to cool slightly. • 4 SERVINGS: You may need to work in batches.

• Heat a drizzle of oil in same pan over medium-high heat. Add diced onion; season with salt and pepper. Cook, stirring, until softened, 2-3 minutes. • Add jam, vinegar, stock concentrate, and ¼ cup water. Cook, stirring, until thickened and syrupy, 3-4 minutes more. • Remove pan from heat; stir in 1 TBSP butter. Season with pepper. Return pork to pan; turn to coat. • Divide pork and veggies between plates. Drizzle pork with any remaining sauce and serve. • 4 SERVINGS: Use 1/3 cup water. Stir in 2 TBSP butter.