Seared Pork Chop with Cranberry-Red Wine Sauce & Roasted Brussels Sprouts

Preheat oven to 400°F (200°C).

Season the pork chop on both sides with 1/4 tsp salt and 1/8 tsp black pepper.

Trim and halve the Brussels sprouts. Toss with 1 tsp olive oil, 1/4 tsp salt, 1/8 tsp black pepper, and 1 tsp balsamic vinegar. Arrange on a baking sheet with 1 sprig of thyme.

Peel and dice the sweet potato into 3/4-inch cubes. Toss with 1 tsp olive oil, 1/8 tsp cinnamon, and a pinch of salt. Arrange on the same baking sheet as the Brussels sprouts.

Roast the vegetables in the preheated oven for 20-25 minutes, turning halfway through, until caramelized and tender.

While vegetables are roasting, heat an oven-safe skillet over medium-high heat. Add the pork chop and sear for 3-4 minutes on each side until golden brown.

Transfer the skillet with the pork chop to the oven and roast for 6-8 minutes, until the internal temperature reaches 145°F.

Remove the pork chop from the oven and transfer to a cutting board to rest, tent loosely with foil.

Return the skillet to medium heat and add minced garlic, cooking for 30 seconds until fragrant.

Add red wine to deglaze the pan, scraping up any browned bits. Add dried cranberries, chicken stock, honey, and rosemary sprig. Simmer for 8-10 minutes until reduced by half and slightly thickened.

In the last 2 minutes of cooking the sauce, add the spinach to the roasting vegetables, tossing to wilt slightly.

Remove the rosemary sprig from the sauce.

Arrange the roasted Brussels sprouts, sweet potato, and wilted spinach on a plate. Place the pork chop alongside and spoon the cranberry-red wine sauce over the pork.