Pork Chops with Apple Cranberry Sauce and Roasted Vegetables

This hearty dish brings together succulent pork chops and a vibrant apple cranberry sauce, all served with roasted baby carrots and herbed potatoes. The combination of sweet apples, tart cranberries and savory pork creates a perfectly balanced meal that’s both comforting and nutritious.

With a medley of fresh produce and simple seasonings, this recipe is designed to be straightforward yet impressive. The pork chops are pan-seared to golden perfection, then topped with a quick sauce made from apples, dried cranberries and a hint of cinnamon. Roasted carrots and potato wedges round out the plate, making it a complete dinner that your 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. Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Halve the carrots lengthwise; quarter any that are thicker than ½ inch.
2. On one baking sheet, toss the potato wedges 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, 25 minutes for carrots.
3. Meanwhile, pat the pork chops dry with paper towels and season generously with salt and pepper. Heat a drizzle of oil in a large skillet 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 and core the apples, then cut into ½-inch cubes. Peel and dice the onion. Finely chop the parsley. After removing the pork, reduce the heat to medium and add the onion and 1 tablespoon butter to the same skillet. Cook, stirring, until the onion softens, 2-3 minutes.
5. Add the apples and dried cranberries to the skillet. Cook, tossing, until the apples begin to soften, 2-3 minutes. Stir in the chicken stock concentrates, ½ teaspoon cinnamon and ⅓ cup water. Simmer, stirring occasionally, until the apples are very tender and the mixture has thickened into a sauce, about 4 minutes. If it becomes too dry, add a splash of water. Season with salt and pepper.
6. Stir any juices that have accumulated from the resting pork into the apple mixture. Divide the pork chops among plates and spoon the apple cranberry sauce over the top. Serve the roasted carrots and potatoes alongside. Sprinkle everything with chopped parsley and serve immediately.

Recipe Tips

FAQ

Can I use boneless pork chops instead of bone-in?

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 would be good alternatives, though the flavor will differ slightly.

Can I prepare this dish ahead of time?

The apple cranberry sauce can be made a day in advance and reheated. The roasted vegetables are best enjoyed fresh, but leftovers can be reheated in the oven.