Categories: Meals
Ingredients
- 1 Rosemary Sprig
- 8 oz. Brussels Sprouts
- 8 oz. Turnip
- 1/2 oz. Dried Cranberries
- 2 Bone-in Pork Chops
- 0.96 fl. oz. Pure Maple Syrup
- 2 tsp. Vegetable Base
Directions
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Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Trim bottoms off Brussels sprouts and halve (quarter if larger than ping pong balls). Peel and cut turnip into ½" dice. Stem and mince rosemary. Coarsely chop dried cranberries. Place in a mixing bowl and cover with ¼ cup hot water. Set aside to rehydrate. Pat pork chops dry, and season both sides with a pinch of salt and pepper.
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Place Brussels sprouts and turnip on prepared baking sheet. Toss with 2 tsp. olive oil, rosemary (reserve a pinch for garnish), ¼ tsp. salt, and ¼ tsp. pepper. Spread into a single layer. Roast until vegetables are caramelized and tender, 18-20 minutes. While vegetables roast, sear pork chops.
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Heat 2 tsp. olive oil in a medium pan over medium heat. Add pork chops to hot pan and cook until well-browned and chops reach a minimum internal temperature of 145 degrees, 4-5 minutes per side. Transfer pork chops to a plate and rest 5 minutes. Reserve pan; no need to wipe clean.
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Return pan used to cook pork to medium heat. Add cranberries and their rehydrating liquid, syrup, ¼ cup water, and vegetable base to hot pan. Simmer until slightly thickened, 2-4 minutes. Taste and season with a pinch of salt and pepper, if desired. Remove from burner,
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Plate dish as pictured on front of card, garnishing with reserved rosemary. Bon appetit!