Pork Chop and Cranberry Mostarda

Pork Chop and Cranberry Mostarda with Roasted Sweet Potatoes and Brussels Sprouts

2 medium sized sweet potatoes
8 oz Brussels Sprouts
1 tablespoon EVOO
1 tablespoon butter
1 medium yellow onion
2 tablespoons Grainy Mustard
2 tablespoons dried cranberries
2 tablespoons light brown sugar
2 teaspoons EVOO
2 Bone-In Pork Chops, about 3/4-inch thick
Salt and Pepper to taste

Preheat the oven to 375^F.  Line a baking sheet with foil and spray with cooking spray.

Peel the sweet potatoes and cut into 1-inch cubes.  Trim and halve the Brussels Sprouts (quarter if bigger than a ping pong ball).  Toss the sweet potatoes, brussels sprouts, 1 Tbsp EVOO together with salt and pepper to taste.  Spread into a single layer and roast until vegetables are browned and fork tender, 15-20 minutes.  While the veggies roast, make the Mostarda.

Peel and halve the onion lengthwise and slice into thin strips.  Heat the butter in a medium-sized non-stick skillet over medium-high heat.  Once the butter has melted, add the onion strips and cook until they start to soften, 5-6 minutes.  Add the mustard, cranberries and brown sugar and stir until incorporated.  Season with salt and pepper if desired.  Remove to a bowl and set aside.  Wipe the pan clean and reserve.

Return the pan to medium heat with 2 teaspoons EVOO.  Season the pork chops with salt and pepper and place them in the heated skillet.  Cook until golden brown on both sides until a minimum internal temperature of 145^F is reached, 4-5 minutes per side.

Place a pile of the roasted veggies in the middle of 2 plates.  Lay a pork chop over the roasted vegetables and top with a serving of Mostarda.

Yummy, fast and easy!  From HomeChef.