Seared Pork Chops and Cranberry Jus
with Sweet Potato Mash and Roasted Broccoli
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Pork Chops, bone-in
28 g
Dried Cranberries
(May contain traces of: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
1 unit(s)
Chicken Broth Concentrate
1 tbsp
Maple Syrup
½ tbsp
Red Wine Vinegar
(May contain traces of: Sesame, Tree nuts, Egg, Milk, Soy, Mustard, Fish, Wheat)
4 g
Chili Flakes
(May contain traces of: Sesame, Sulphites, Tree nuts, Peanuts, Milk, Soy, Mustard, Wheat, Triticale)
227 g
Broccoli
6 g
Montreal Spice Blend
(Contains: Mustard May contain traces of: Sesame, Sulphites, Tree nuts, Peanuts, Milk, Soy, Wheat)
2 unit(s)
Sweet Potato
1 unit(s)
Rosemary, sprig
Not included in your delivery
1.5 tbsp
Oil*
3.5 tbsp
Butter*
(Contains: Milk)
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Peel, then cut sweet potatoes into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings).
- Cover and bring to a boil over high.
- Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return sweet potatoes to the same pot, off heat.
- Cut broccoli into bite-sized pieces.
- Strip 1 tsp (2 tsp) rosemary leaves from stems, then finely chop.
- Roughly chop cranberries.
- Meanwhile, to an unlined baking sheet, add broccoli and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the top of the oven for 7-10 min, flipping halfway through, until tender.
- While the broccoli is roasting, pat pork dry with paper towels. Season with salt, pepper and Montreal Spice Blend.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork.
- Pan-fry for 1-2 min per side, until golden.
- Remove from heat, then transfer pork to another unlined baking sheet.
- Roast in the middle of the oven for 8-12 min, until cooked through.**
- Mash 2 tbsp (4 tbsp) butter into sweet potatoes until creamy. Season with salt and pepper.
- Cover to keep warm.
- Heat the same pan over medium.
- Add broth concentrate, 1/2 tsp (1 tsp) rosemary, cranberries, and 1/2 cup (1 cup) water.
- Bring to a simmer, deglazing the pan.
- Cook for 3-4 min, stirring occasionally, until cranberries soften.
- Add half the vinegar (use all for 4 servings), 1 1/2 tbsp (3 tbsp) butter, and half the maple syrup (use all for 4 servings).
- Cook for 2-3 min, stirring occasionally, until slightly thickened. Season with salt and pepper.
- When the pork is done, transfer to a plate to rest for 3-5 min.
- Sprinkle 1/4 tsp chili flakes over broccoli, then toss to combine. (Like things spicy? Add more chili flakes!)
- Divide sweet potato mash, pork and broccoli between plates.
- Spoon cranberry jus over pork.
