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Sweet ’N’ Smoky Pork Chops

Sweet ’N’ Smoky Pork Chops

with Sweet Potato Wedges and a Brussels Sprout Hash

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We’re not afraid to rub it in: these pork chops are better than the rest. That’s because they literally are rubbed with a sweet and smoky blend of sugar and spices, which adds a caramelized crust and plenty of big flavors to the meat. The sides also give anyone with a sweet tooth reason to rejoice: tender, roasted sweet potatoes and an apple cranberry Brussels sprout hash complete this trifecta of candy-like flavors.


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

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Boneless Pork Chops

12 ounce

Sweet Potato

1 ounce

Dried Cranberries

1 unit

Granny Smith Apple

1 tablespoon

Blackening Spice

1 unit


8 ounce

Brussels Sprouts

Not included in your delivery


Kosher Salt



3 teaspoon

Olive Oil

1 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2636 kJ
Calories630 kcal
Fat19 g
Saturated Fat4.5 g
Carbohydrate79 g
Sugar33 g
Dietary Fiber16 g
Protein43 g
Cholesterol110 mg
Sodium210 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Deep dish
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Preheat oven to 400 degrees. Halve sweet potato, then cut into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of olive oil and pinch of salt and pepper. Roast in oven until lightly browned, 20-25 minutes, tossing halfway through.


Trim Brussels sprouts, then halve lengthwise. Thinly slice into shreds. Peel, core, and dice apple. Zest and halve lemon. In a shallow dish, combine blackening spice and 1 TBSP sugar.


Season pork all over with salt and pepper. Place in dish with rub and toss to coat pork evenly all over (you may have some rub left over).


Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and cook to desired doneness, 3-4 minutes per side. Remove from pan and set aside to rest 5 minutes.


While pork rests, heat a drizzle of olive oil in same pan over medium heat. Add Brussels sprouts and apple. Cook until Brussels sprouts and browned and apples are tender, 5-6 minutes, tossing occasionally. Stir in dried cranberries, a pinch of lemon zest, and a squeeze of lemon juice (to taste). Season with salt and pepper.


Thinly slice pork against the grain. Divide pork, sweet potato wedges, and Brussels sprout mixture between plates and serve.