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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Pork Chops, bone-in
28 g
Dried Cranberries
(May contain Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
1 unit(s)
Chicken Broth Concentrate
2 tbsp
Maple Syrup
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
4 g
Chili Flakes
(May contain Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
227 g
Broccoli
10 g
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*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.**
- 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.
- 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.
- Meanwhile, mash 2 tbsp butter (dbl for 4 ppl) into the pot with sweet potatoes. Season with salt and pepper, to taste.
- 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.