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

This comforting dinner brings together succulent pork chops and a vibrant apple cranberry sauce, paired with roasted baby carrots and herbed potatoes. The sweet-tart sauce perfectly complements the savory pork, while the roasted vegetables add a satisfying earthiness. It’s a balanced meal that feels special enough for a weekend dinner yet simple enough for a busy weeknight.

With a medley of fresh produce and warm spices, this recipe is a wonderful way to enjoy seasonal flavors. The pork chops are pan-seared to golden perfection, then finished with a quick sauce made from apples, dried cranberries and a hint of cinnamon. Roasted Yukon Gold potatoes and carrots round out the plate, making it a wholesome, colorful dish the whole family will love.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F and adjust racks to the middle and upper positions. Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges (like steak fries). Halve the carrots lengthwise; quarter any that are thicker than ½ inch.
2. On a baking sheet, toss the potatoes with a drizzle of oil, the fall spice blend, salt and pepper. On a second baking sheet, toss the carrots with a drizzle of oil, salt and pepper. Roast the potatoes on the upper rack and the carrots on the middle rack until tender: about 30 minutes for potatoes and 25 minutes for carrots.
3. Meanwhile, pat the pork chops dry with paper towels and season both sides with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the pork and cook until browned, 4-5 minutes per side. Transfer to a plate and set aside.
4. While the pork cooks, halve, core and dice the apples. Halve, peel and dice the onion. Finely chop the parsley. After the pork is removed, reduce the heat under the same pan to medium. Add the onion and 1 tablespoon butter; cook, tossing, until just softened, 2-3 minutes.
5. Add the apples and dried cranberries to the pan; cook, tossing, until slightly softened, 2-3 minutes. Stir in the chicken stock concentrates, ½ teaspoon cinnamon and ⅓ cup water. Simmer, stirring, until the apples are very tender and the mixture is thick and saucy, about 4 minutes. If it seems dry, add a splash more water. Season with salt and pepper. Remove from heat.
6. Stir any resting juices from the pork into the apple mixture. Divide the pork, carrots and potatoes among plates. Spoon the apple cranberry sauce over the pork (or serve on the side for picky eaters). Sprinkle everything with chopped parsley and serve.

Recipe Tips

FAQ

Can I use boneless pork chops?

Yes, boneless pork chops work well. Adjust cooking time as needed; they may cook slightly faster.

What can I substitute for dried cranberries?

Dried cherries or raisins make a good substitute, though the flavor will vary slightly.

Can I make this recipe dairy-free?

Yes, omit the butter and use a dairy-free alternative or extra oil. The sauce will still be delicious.