Pork Chop and Cranberry Mostarda with Roasted Sweet Potatoes and Brussels Sprouts (1 hour and 10 minutes)

Last nights meal is brought to you by Home Chef.

NOTE: This meal only takes 25 – 35 min if you are serving 2 people.  This meal is being prepared for 6, so make sure to change the ingredients based off the number of people being served.  I also had to substitute this recipe a little based off of my Gas Stove.

TIME TIP: While this is going on, here are some things you can have the family complete while you are cooking everything.  Here is what I had my kids do.

  • Laundry and clean their rooms.

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Ingredients:

3 Yellow Onions
42 oz. Sweet Potatoes
24 oz. Brussels Sprouts
6 Bone-in Pork Chops
1.8 oz. Butter
6 Tbsp. Grainy Mustard
1.5 oz. Dried Cranberries
1.5 oz. Light Brown Sugar

Preheat over to 375 degrees.

 

 

Prepare the Ingredients.  Peel and halve onion. Slice onion into thin strips.  Peel sweet potato and cut into 1″ dice.  Trim and halve Brussels sprouts (quarter if larger than a ping pong ball). Rinse pork chops, pat dry, and season both sides with a pinch of salt and pepper.

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Roast the Vegetables.  Toss together Brussels sprouts, diced sweet potatoes, sprinkle with some of the onions (optional, make sure to leave a majority for the next step), 1 Tbsp. olive oil, and a pinch of salt and pepper on prepared baking sheet.  Spread into a single layer and roast until vegetables are browned and fork tender, 15 – 20 minutes.  While vegetables roast, make mostarda.

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Start the Mostarda.  Heat butter in a medium non-stick pan over medium-high heat.  When butter has melted, add onions and cook until they start to soften, 5 – 6 minutes.

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Finish the Mostarda.  Add mustard, cranberries, and brown sugar and stir together until incorporated.  Season with a pinch of salt and pepper.  Remove to a bowl and set aside.  Wipe pan clean and reserve.

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Cook the Chops.  Return pan used for mustard to medium heat with 1 tsp. olive oil.  Add pork chops and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 4 – 5 minutes per side.

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Plate the Dish.  Place a pile of raised vegetables in the middle of the plate.  Lay a pork chop over the roasted vegetables and top with a serving of mostarda.

The vegetables were great on this meal and the sweet potatoes were better than I expected not being a big fan of sweet potatoes.  I really liked the mostarda as well with the pork chops. Enjoy!

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