Cranberry Dijon Pork Chops with Roasted Brussels Sprouts and Root Vegetables

These pork chops are anything but ordinary. Coated in a glossy sauce made with Dijon mustard, cranberry jam and fresh rosemary, they deliver a perfect balance of tangy and sweet. Paired with a medley of roasted Brussels sprouts, carrots and parsnips, this dish is a complete meal that feels special enough for a weekend dinner but quick enough for a weeknight.

The vegetables are tossed with rosemary and roasted until tender and caramelized, while the pork chops are seared to golden perfection and finished with a luscious pan sauce. Every bite is packed with flavor and the best part? It all comes together in under an hour with minimal fuss.

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Ingredients

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce ParsnipView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit Cranberry JamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Trim and halve the Brussels sprouts. Peel and cut the carrot and parsnip into ½-inch thick sticks. Finely chop the rosemary leaves.
3. On the prepared baking sheet, toss the Brussels sprouts, carrot and parsnip with half the chopped rosemary, a drizzle of oil, salt and pepper. Roast for 20-25 minutes, until tender and lightly browned.
4. Meanwhile, pat the pork chops dry with paper towels and season generously with salt and pepper.
5. Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the pork chops and cook until golden brown, about 3-4 minutes per side. Remove from the skillet and set aside.
6. Reduce the heat to medium. Add the butter, remaining rosemary, cranberry jam, Dijon mustard and chicken stock concentrate to the skillet. Stir until the jam melts and the sauce is smooth, about 1 minute.
7. Return the pork chops to the skillet, turning to coat in the sauce. Cook for another 2-3 minutes, until the pork is cooked through (internal temperature of 145°F).
8. Serve the pork chops with the roasted vegetables, spooning any extra sauce over the top.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork loin chops or pork tenderloin medallions work well. Adjust cooking time as needed.

Can I substitute the cranberry jam?

You can use any berry jam or preserves, such as raspberry or blackberry, for a similar sweet-tart flavor.

What can I serve instead of Brussels sprouts?

Green beans, broccoli or asparagus are great alternatives. Roast them alongside the root vegetables.