Categories: Meals
Ingredients
- 6 oz. Brussels Sprouts
- 1 Red Onion
- 8 oz. Turnip
- 3/4 oz. Dried Cranberries
- 1 Rosemary Sprig
- 2 Bone-in Pork Chops
- 2 tsp. Vegetable Base
- 1⅖ fl. oz. Breakfast Syrup
Directions
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Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Trim bottoms off Brussels sprouts and halve (quarter if larger than ping pong balls). Trim top and bottom off red onion, peel, and cut into ½" wedges. Peel and cut turnip into ½" dice. Coarsely chop dried cranberries. Place in a small bowl and cover with ¼ cup hot water. Set aside to rehydrate. Stem and mince rosemary (reserve two tops for garnish). Rinse pork chops, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
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Place Brussels sprouts, onion, and turnips on prepared baking sheet. Toss with 2 tsp. olive oil, minced rosemary, ½ tsp. salt and ¼ tsp. pepper. Spread into a single layer. Roast until vegetables are caramelized and tender, 18-20 minutes. Onion wedges may fall apart during roasting; no worries! While vegetables roast, sear pork chops.
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Heat 2 tsp. olive oil in a medium pan over medium heat. Add pork chops to hot pan and cook until well-browned and chops reach a minimum internal temperature of 145 degrees, 4-5 minutes per side. Transfer pork chops to a plate and rest 5 minutes. Reserve pan; no need to wipe clean.
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Return pan used to cook pork to medium heat. Add cranberries and rehydrating liquid, vegetable base, ¼ cup water, and syrup to hot pan. Simmer until slightly thickened, 4-5 minutes. Taste and season with a pinch of salt and pepper, if desired.
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Add pork chops to pan with sauce and cook, turning chops often, until sauce reduces to a light glaze, 1-2 minutes.
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Serve roasted vegetables on a plate with pork chop in front. Spoon glaze over chops and garnish with rosemary top.