Pork Chops & Brown Butter Grape Sauce with Roasted Squash & Brussels Sprouts
Carb Conscious

Pork Chops & Brown Butter Grape Sauce

with Roasted Squash & Brussels Sprouts

40 MIN
4 Servings
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From the Test Kitchen

The star of this dish is the decadent pan sauce you'll serve over seared pork chops, which gets its rich and complex flavor from a combination of grapes, vinegar, butter, rosemary, and worcestershire sauce. Roasted brussels sprouts and sweet delicata squash sprinkled with parmesan serve as a satisfying accompaniment.
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Dietary Information

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Carb Conscious 600 Calories or Less
  • Nutrition
    PER SERVING
  • Calories
    440 Cals (est.)
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fresh
ingredients
Pork Chops & Brown Butter Grape Sauce with Roasted Squash & Brussels Sprouts
Title
  • 4 Boneless, Center-Cut Pork Chops
  • 4 oz Red Seedless Grapes
  • 2 Delicata Squash
  • 1 lb Brussels Sprouts
  • 1 oz Salted Butter
  • 1 Tbsp Sherry Vinegar
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ¼ cup Grated Parmesan Cheese
  • 1 bunch Rosemary
  • 2 Tbsps Vegetarian Worcestershire Sauce
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Medium dice the squash. Pick the rosemary leaves off the stems; roughly chop the leaves. Halve the grapes.

Roast the vegetables
2 Roast the vegetables

Divide the halved brussels sprouts and diced squash between two sheet pans. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Cook the pork
3 Cook the pork

Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Make the pan sauce & serve your dish
4 Make the pan sauce & serve your dish

In the pan of reserved fond, heat half the butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the chopped rosemary, halved grapes, worcestershire sauce (carefully, as the liquid may splatter), and 1 tablespoon of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the grapes are softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until combined and slightly thickened. Turn off the heat; stir in the remaining butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the roasted vegetables. Top the pork with the pan sauce. Garnish the vegetables with the parmesan. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Medium dice the squash. Pick the rosemary leaves off the stems; roughly chop the leaves. Halve the grapes.

2 Roast the vegetables

Divide the halved brussels sprouts and diced squash between two sheet pans. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables
Cook the pork
3 Cook the pork

Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

The USDA recommends a minimum safe cooking temperature of 145°F for pork.

4 Make the pan sauce & serve your dish

In the pan of reserved fond, heat half the butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the chopped rosemary, halved grapes, worcestershire sauce (carefully, as the liquid may splatter), and 1 tablespoon of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the grapes are softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until combined and slightly thickened. Turn off the heat; stir in the remaining butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the roasted vegetables. Top the pork with the pan sauce. Garnish the vegetables with the parmesan. Enjoy!

Make the pan sauce & serve your dish
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