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Preheat oven to 375°F. Line two sheet pans with foil and grease.
Season pork chops with Rancher Rub and place on a prepared sheet pan.
In a bowl, toss Brussels sprouts with Roasted Garlic Grapeseed Oil and spread on the second prepared sheet pan.
Bake both sheet pans for 20-25 minutes, or until Brussels sprout are tender and pork chops are cooked through: 145°F.
Meanwhile, combine Spiced Cranberry Jam, balsamic vinegar, and dried cranberries in a small saucepan. Bring to a boil and cook for 2-3 minutes.
Calories 620, Fat 18 grams, Saturated Fat 4.5 grams, Carbs 75 grams, Fiber 9 grams, Sugar 58 grams, Protein 42 grams, Cholesterol 100 milligrams, Sodium 1000 milligrams
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