Pork Chops with Cranberry Pineapple Sauce and Cauliflower Mash

This dish brings together the unexpected pairing of cranberries and pineapple in a luscious sauce that perfectly complements seared pork chops. The tartness of cranberry jam meets the tropical sweetness of pineapple, creating a balanced glaze that coats each chop beautifully.

Alongside, a creamy mash made from potatoes and cauliflower offers a lighter take on classic mashed potatoes, while tender green beans tossed in butter round out the plate. It’s a produce-packed meal that feels indulgent yet wholesome.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup MilkView ingredient guideLike ingredientDislike ingredient

24 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

2 ounce Cranberry JamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce except green beans. Cut potatoes into ½-inch cubes. Roughly chop cauliflower. Pick parsley leaves from stems; discard stems. Finely chop leaves. Place potatoes and cauliflower in a medium pot with enough salted water to cover by 1 inch. Bring to a boil, then cook until tender, about 15 minutes.
2. While potatoes and cauliflower cook, heat 1 TBSP oil in a large pan over medium-high heat. Pat pork dry with a paper towel. Season all over with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Remove from pan and set aside on a plate to rest.
3. Once potatoes and cauliflower are done cooking, drain thoroughly, then return to pot. Mash with potato masher or fork until smooth. Stir in sour cream and ¼ cup milk (we sent more). Season with salt and pepper. (TIP: Add more milk if needed to achieve a creamy consistency.) Keep on stove over low heat until meal is ready.
4. Reduce heat under pan used for pork to medium low. Add pineapple along with juice from its container, then stir in jam, demi-glace, 1 TBSP soy sauce (we sent more) and ¼ cup water, scraping up any browned bits on bottom. Let simmer until slightly thickened, about 3 minutes. Add 2 TBSP butter and stir to melt. Season with salt and pepper.
5. Pierce green bean bag with a fork and place on a microwave-safe plate. Microwave on high for 3-4 minutes (or until beans are tender). Carefully remove beans from bag and transfer to a large bowl along with 2 TBSP butter. Toss to melt butter. (TIP: Cut the butter into smaller pieces first to help it melt faster.) Season with salt and pepper.
6. Divide mash and green beans between plates. Stir any juices from plate with pork into sauce. Arrange pork on top of mash. Drizzle sauce over pork and garnish with parsley.

Recipe Tips

FAQ

Can I use frozen green beans instead of fresh?

Yes, you can use frozen green beans. Microwave according to package directions, then toss with butter and season.

Can I substitute the chicken demi-glace?

If you don’t have demi-glace, you can use 1/2 cup of chicken broth mixed with 1 teaspoon of cornstarch as a thickener.

How do I know when the pork chops are done?

Pork chops are done when they reach an internal temperature of 145°F (63°C). Use a meat thermometer for accuracy.