Home Chef Maple Cranberry Pork Chop with Roasted Winter Vegetables

Enjoy a low-carb dish packed with sweet and savory flavor!

Serves: 2Prep: 15 minutesCook: 40 minutesTotal: 55 minutesDifficulty: Easy

Serves: 2


  • 8 ounces Brussels sprouts, trimmed and halved
  • 8 ounces turnips, peeled and diced into ½” pieces
  • 1 sprig rosemary, stemmed and minced
  • 1⁄2 ounce dried cranberries, coarsely chopped
  • 2 bone-in pork chops
  • 1 ounce pure maple syrup
  • 2 teaspoons vegetable base
  • 4 teaspoons olive oil, divided
  • Cooking spray
  • Salt and pepper, to taste


  • Preheat oven to 400°F. Quarter Brussels sprouts if larger than a ping-pong ball. Place cranberry pieces 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.
  • Place Brussels sprouts and turnip pieces on prepared baking sheet. Toss with 2 teaspoons olive oil, rosemary, ¼ teaspoon salt and ¼ teaspoon pepper. Spread into a single layer. Roast until vegetables are caramelized and tender, 18-20 minutes. While vegetables roast, sear pork chops.
  • Heat 2 teaspoons olive oil in a medium pan over medium heat. Add pork chops to hot pan and cook until well-browned and pork reaches a minimum internal temperature of 145°F, 4-5 minutes per side. Transfer pork chops to a plate and rest 5 minutes. Reserve pan; no need to wipe clean.
  • 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. Bring to a simmer and cook until slightly thickened, 2-4 minutes. Taste and season with a pinch of salt and pepper, if desired. Remove from burner.
  • Plate dish as pictured, spooning sauce over pork chops. Bon appetit!