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
- 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!