Cranberry Apple Pork Chops
with Roasted Baby Carrots and Herbed Potatoes
Apple, cranberries, baby carrots, potatoes, onion, and parsley: no, that’s not a shopping list for your next trip to the produce market. It’s all the fruit and veg bounty that’s in this recipe. So you can rest assured that everyone will get their fill of their five-a-day with this dinner, plus a hearty serving of protein from the succulent, sauce-drizzled pork chops.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
8 ounce
Carrot
½ tablespoon
Fall Spice Blend
12 ounce
Pork Chops
1 unit
Apple
½ unit
Yellow Onion
¼ ounce
Parsley
1 ounce
Dried Cranberries
1 unit
Chicken Stock Concentrate
¼ teaspoon
Cinnamon
Not included in your delivery
3 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust racks to middle and upper positions and preheat oven to 450 degrees. Cut potatoes into ½-inch-thick wedges, like steak fries. Halve carrots lengthwise. Quarter any carrots thicker than ½ inch.
Toss potatoes on a baking sheet with a drizzle of oil, half the harvest spice (use the rest as you like), salt, and pepper. Toss carrots on a second baking sheet with a drizzle of oil, salt, and pepper. Roast potatoes on upper rack and carrots on middle rack of oven until tender, 30 minutes for potatoes and 25 minutes for carrots.
Meanwhile, pat pork dry with a paper towel and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook to desired doneness, 4-5 minutes per side. Remove from pan and set aside.
Meanwhile, halve, core, and dice apple. Halve onion; peel and dice one half (save the other for another use). Finely chop parsley. Once pork is done cooking, lower heat under same pan to medium. Add onion and 1 TBSP butter. Cook, tossing, until just softened, 2-3 minutes.
Add apple and cranberries to pan and cook, tossing, until slightly softened, 2-3 minutes. Stir in stock concentrate, ¼ tsp cinnamon (we sent more), and ¼ cup water. Simmer, stirring, until apple is very tender and mixture has a thick, saucy consistency, about 4 minutes. (TIP: If mixture seems dry, stir in another splash of water.) Season with salt and pepper. Remove from heat.
Stir any resting juices from pork into apple mixture. Divide pork, carrots, and potatoes between plates. Top pork with apple mixture. Sprinkle everything with parsley and serve.
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