Cranberry Apple Pork Chops
with Roasted Baby Carrots and Herbed Potatoes
Apples, cranberries, baby carrots, potatoes, onion, and parsley: 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 your family 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
1 tablespoon
Autumn Spice Blend
12 ounce
Pork Chops
1 unit
Apple
1 unit
Yellow Onion
¼ ounce
Parsley
1 ounce
Dried Cranberries
1 unit
Chicken Stock Concentrate
1 teaspoon
Cinnamon
Not included in your delivery
5 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust racks to middle and upper positions and preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges, like steak fries. Halve carrots lengthwise.
Toss potatoes on a baking sheet with a large drizzle of oil, half the Harvest Spice (use all the spice for 4 servings), salt, and pepper. Toss carrots on a second baking sheet with a large drizzle of oil, salt, and pepper. Roast potatoes on upper rack and carrots on middle rack until tender, about 30 minutes for potatoes and 20-25 minutes for carrots.
Meanwhile, pat pork dry with paper towels 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 until browned and cooked through, 4-5 minutes per side. Turn off heat; remove from pan and set aside.
Meanwhile, halve, core, and dice apple. Halve, peel, and dice onion. Finely chop parsley.
Melt 1 TBSP butter in pan used for pork over medium heat. Add onion and cook until softened, 2-3 minutes. Add apple and cranberries and cook, stirring, until slightly softened, 2-3 minutes. Stir in stock concentrate, ¼ tsp cinnamon (½ tsp for 4 servings), and ⅓ cup water (½ cup for 4 servings). Simmer, stirring, until apple is 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.
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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