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!
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
1 unit(s)
Chicken Broth Concentrate
2 tbsp
Maple Syrup
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tsp
Chili Flakes
227 g
Broccoli
1 tbsp
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
Instructions
- 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.