Sweet ’N’ Smoky Pork Chops

Name: Sweet ’N’ Smoky Pork Chops with Sweet Potato Wedges and a Brussels Sprout Hash
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Boneless Pork Chops; 12 ounce Sweet Potatoes; 1 ounce Dried Cranberries; 1 unit Granny Smith Apple; 1 tablespoon Blackening Spice; 1 unit Lemon; 8 ounce Brussels Sprouts; unit Salt; unit Pepper; 3 teaspoon Olive Oil; 1 tablespoon Sugar

with Sweet Potato Wedges and a Brussels Sprout Hash

Recipe Development TeamPublished on January 20, 2017

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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.

Tags:

Gluten-free

•Spicy

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 Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Boneless Pork Chops

12 ounce

Sweet Potatoes

1 ounce

Dried Cranberries

1 unit

Granny Smith Apple

1 tablespoon

Blackening Spice

1 unit

Lemon

8 ounce

Brussels Sprouts

Not included in your delivery

unit

Salt

unit

Pepper

3 teaspoon

Olive Oil

1 tablespoon

Sugar

Nutrition Values

/ 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.

Utensils

•Baking Sheet

•Peeler

•Zester

•Deep dish

•Large Pan

Instructions

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.