Seared Bone-in Pork Chops and Cranberry Jus
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Seared Bone-in Pork Chops and Cranberry Jus

with Sweet Potatoes and Broccolini

This is not your Mom's cranberry sauce! Perfectly seasoned bone-in pork chops are topped with a luscious tart and sweet cranberry jus. Add roasted broccolini and buttery sweet potato mash to the mix, you might not want to share this dinner!

Allergens:
Sulphites
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Pork Chops, bone-in

28 g

Dried Cranberries

1 unit(s)

Chicken Broth Concentrate

2 tbsp

Maple Syrup

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 tsp

Chili Flakes

227 g

Broccoli

1 tbsp

Montreal Spice Blend

(Contains Mustard May contain Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

2 unit(s)

Sweet Potato

25 g

Butter Medallion

1 unit(s)

Rosemary, sprig

Not included in your delivery

2 tbsp

Oil*

3 tbsp

Unsalted Butter*

0.13 tsp

Pepper*

¼ tsp

Salt*

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Nutrition Values

Calories980 kcal
Fat54 g
Saturated Fat17 g
Carbohydrate75 g
Sugar37 g
Dietary Fiber10 g
Protein47 g
Cholesterol160 mg
Sodium1840 mg
Trans Fat1 g
Potassium1650 mg
Calcium200 mg
Iron3.5 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

Strainer
Large Pot
Measuring Spoons
Parchment Paper
Baking Sheet
Large Non-Stick Pan
Measuring Cups
Potato Masher

Instructions

1
  • Peel, then cut sweet potatoes into 1/2-inch pieces.
  • Add sweet potatoes, 1 tsp salt and enough water to cover (by approx. 1-2 inches) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
  • Drain and return sweet potatoes to the same pot, off heat.


2
  • Pat pork dry with paper towels.
  • Sprinkle over 3/4 tsp Montreal Spice Blend (dbl for 4 ppl), then season with salt.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Pan-fry, until golden-brown, 2-3 min per side.
  • Transfer pork to a parchment-lined baking sheet.
  • Roast pork in the middle of the oven until cooked through, 9-12 min.**
3
  • Meanwhile, trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole.
  • Add broccolini and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine.
  • Roast in the top of the oven, flipping halfway through, until golden-brown, 7-10 min. (TIP: Broccolini can burn quickly, so keep an eye on it!)
  • Meanwhile, roughly chop cranberries.
4
  • Heat the same pan (from step 3) over medium.
  • Add broth concentrate, cranberries and 1/2 cup water (dbl for 4 ppl) to the pan.
  • Bring to a simmer, scraping any brown bits from the bottom of the pan. Cook, stirring occasionally, until cranberries soften, 3-4 min.
  • Add vinegar and 1 tbsp maple syrup (dbl for 4 ppl). Cook, stirring occasionally, until slightly thickened, 2-3 min. Season with salt and pepper, to taste.
  • Remove pan from heat.
  • Stir in 1 tbsp butter (dbl for 4 ppl) until melted.
5
  • Meanwhile, mash 2 tbsp butter (dbl for 4 ppl) into the pot with sweet potatoes. Season with salt and pepper, to taste.
6
  • When pork is done, transfer to a plate to rest for 3-5 min.
  • Sprinkle 1/4 tsp chili flakes over broccolini, then toss to combine. (NOTE: Reference heat guide).
  • Divide sweet potatoes and broccolini between plates.
  • Top with pork chops.
  • Spoon cranberry jus over pork.