Pan-Seared Pork Chops with Apple Cranberry Sauce and Roasted Vegetables

This hearty dinner brings together succulent pork chops and a vibrant apple cranberry sauce, paired with roasted baby carrots and herbed potatoes. The combination of sweet apples, tart cranberries and savory pork creates a balanced dish that’s sure to please the whole family.

Roasting the vegetables brings out their natural sweetness, while the simple pan sauce comes together quickly for a weeknight-friendly meal. With plenty of produce and protein, this recipe is as nourishing as it is delicious.

Log in to save recipes and build weekly shopping lists.

Ingredients

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

16 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fall Spice BlendView ingredient guideLike ingredientDislike ingredient

24 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

2 unit AppleView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon CinnamonView ingredient guideLike ingredientDislike ingredient

5 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in the middle and upper positions. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve carrots lengthwise; quarter any thicker than ½ inch.
2. On a baking sheet, toss potatoes with a drizzle of oil, fall spice blend, salt and pepper. On a second sheet, toss carrots with oil, salt and pepper. Roast potatoes on upper rack and carrots on middle rack until tender: about 30 minutes for potatoes, 25 minutes for carrots.
3. Meanwhile, pat pork chops dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned, 4-5 minutes per side. Transfer to a plate and set aside.
4. While pork cooks, halve and core apples, then cut into ½-inch cubes. Halve, peel and dice onion. Finely chop parsley. Once pork is done, reduce heat under the pan to medium. Add onion and 1 tablespoon butter; cook, tossing, until softened, 2-3 minutes.
5. Add apples and dried cranberries to the pan. Cook, tossing, until apples begin to soften, 2-3 minutes. Stir in stock concentrates, ½ teaspoon cinnamon and ⅓ cup water. Simmer, stirring, until apples are very tender and mixture thickens, about 4 minutes. Add a splash of water if it dries out. Season with salt and pepper.
6. Stir any juices from the resting pork into the apple mixture. Divide pork among plates and spoon sauce on top. Serve with roasted potatoes and carrots. Sprinkle with parsley and serve.

Recipe Tips

FAQ

Can I use bone-in pork chops?

Yes, bone-in pork chops work well. Adjust cooking time as needed to ensure they reach an internal temperature of 145°F.

What can I substitute for fall spice blend?

A mix of cinnamon, nutmeg and a pinch of cloves can replace the fall spice blend.

Can I make this dish ahead?

The roasted vegetables and sauce can be prepared in advance. Reheat gently before serving and cook the pork chops fresh for best results.