Maple Cranberry Bone-in Pork Chop

Ingredients

• 6 oz Brussels Sprouts
• 1 Red Onion
• 8 oz Turnip
• ¾ oz Dried Cranberries
• 1 Rosemary Sprig
• 2 Bone-in Pork Chops
• 2 tsp. Vegetable Base
• 1 ⅜ fl. oz. Breakfast Syrup
• Olive Oil
• Salt Pepper
• Trim bottoms off Brussels sprouts and halve
• (quarter if larger than ping pong balls). Trim top

Instructions

1. 1

   Cook Within: Rehydrating dried cranberries softens them and extracts more flavor, especially when rehydrating liquid is utilized. Fresh cranberries bounce! Small pockets of air inside the fruit enable fresh fruit to bounce. It is also what makes berries float in water, which is how many cranberries are

2. 2

   Prepare the Ingredients: 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 cover with ¼ cup hot water. Set aside to rehydrate. Stem and mince rosemary (reserve two pieces for garnish). Rinse pork chops, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

3. 3

   Make the Sauce: Return pan used to cook pork to medium heat. Add cranberries and their 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.

4. 4

   Roast the Vegetables: Place Brussels sprouts, onion, and turnip on 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.

5. 5

   Finish the Chops: Add pork chops to pan with sauce and cook, turning chops often, until sauce reduces to a light glaze, 1-2

6. 6

   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.

7. 7

   Plate the Dish: Serve roasted vegetables on a plate with pork chop in front. Spoon glaze over chops and garnish with a recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts used twice. Most is added to roasted vegetables and a couple rosemary pieces the recipe before you start–we promise it will be time