Rosemary Apricot Chicken
with Garlicky Brussels Sprout & Onion Jumble
- Milk
Friends, these are not your average, everyday pork chops. Our chefs have given them a restaurant-worthy makeover! The chops are coated in rosemary and garlic, and then seared to perfection. You’ll spoon a buttery, sweet, and tangy balsamic-apricot pan sauce over the top just before serving. The sides are just as satisfying—roasted, caramelized onion wedges and Brussels sprouts (who needs taters?) round everything out. It’s the savory, hearty 35-minute dinner idea you’ve been craving!
Ingredients
1 teaspoon
Dried Rosemary
1 unit
Apricot Jam
1 unit
Onion
5 teaspoon
Balsamic Vinegar
8 ounce
Brussels Sprouts
1 unit
Chicken Stock Concentrate
1 clove
Garlic
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
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 and preheat oven to 425 degrees. Wash and dry produce. • Trim and halve Brussels sprouts lengthwise. Halve, peel, and slice onion into 1-inch-thick wedges; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Peel and mince or grate garlic.
• Toss Brussels sprouts and onion wedges on a baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest in the next step), salt, and pepper. Roast on top rack until golden brown and tender, 15-20 minutes.
• Meanwhile, pat pork dry with paper towels and season all over with rosemary, remaining garlic powder, salt, and pepper.
Season chicken or beef as instructed.
• 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. TIP: Lower heat if pork begins to brown too quickly. • Turn off heat; transfer pork to a cutting board and cover with foil. Wipe out pan and let cool slightly.
Swap in chicken or beef for pork. Cook chicken until browned and cooked through, 3-5 minutes per side, or cook beef to desired doneness, 4-7 minutes per side.
• Heat a drizzle of oil in pan used for pork over medium-low heat. Add minced onion and cook, stirring occasionally, until softened, 2-3 minutes. Add minced garlic; cook, stirring, until fragrant, 30 seconds. Stir in jam and vinegar; cook until syrupy, 30-60 seconds. • Stir in ¼ cup water (1⁄3 cup for 4 servings), stock concentrate, and 1 tsp sugar (2 tsp for 4); cook until thickened, 3-4 minutes. Remove from heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
Use pan used for chicken or beef here.
• Slice pork crosswise. • Divide pork and Brussels sprout and onion jumble between plates. Spoon sauce over pork and serve.
Slice chicken or beef against the grain.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found the rosemary overwhelming, while others loved the taste. Consider adjusting herbs to personal preference.
- Ease of prep: Chicken substitution worked well for those who preferred it over pork.
- Suggestions: Double or triple the sauce for more generous plating. Add extra Brussels sprouts to make the meal more filling.
- Portions: Several customers mentioned small portion sizes, especially for the Brussels sprouts and chicken.
Reviews from our home cooks
Garlic in package was brown, we could not use. Overall this has been our favorite meal. Really yummy, will definitely order again.
Most of these recipes would benefit from doubling or tripling the amount of sauce. It's never enough to plate all the portions as pictured. And sauce has to be one of your least costly elements...
This worked well for with the substitution of chicken for pork.
3 brussel sprouts per person is just not enough. If there had been a reasonable amount of brussel sprouts I would have given it 4 stars.
I added in more brussel sprouts just to make sure it was filling and the brussel sprouts they sent weren't all good but since I had some to supplement I didn't make a fuss about it
