Rosemary Apricot Pork Chops
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Rosemary Apricot Pork Chops

Rosemary Apricot Pork Chops

with Garlicky Brussels Sprout & Onion Jumble

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!

Calorie Smart
Carb Smart

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

Total Time35 minutes
Prep Time5 minutes


serving amount

8 ounce

Brussels Sprouts

1 unit

Yellow Onion

1 clove


1 teaspoon

Garlic Powder

10 ounce

Pork Chops

1 teaspoon

Dried Rosemary

1 unit

Apricot Jam

5 teaspoon

Balsamic Vinegar

1 unit

Chicken Stock Concentrate

Not included in your delivery



1 tablespoon

Cooking Oil

1 teaspoon


1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories470 kcal
Fat24 g
Saturated Fat9 g
Carbohydrate37 g
Sugar22 g
Dietary Fiber5 g
Protein31 g
Cholesterol105 mg
Sodium620 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
Paper Towel
Large Pan
Aluminum Foil



• 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.

Roast Veggies

• 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.

Prep Pork

• Meanwhile, pat pork* dry with paper towels and season all over with rosemary, remaining garlic powder, salt, and pepper.

Cook Pork

• 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.

Make Sauce

• 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.

Finish & Serve

• Slice pork crosswise. • Divide pork and Brussels sprout and onion jumble between plates. Spoon sauce over pork and serve.

Pork is fully cooked when internal temperature reaches 145°.