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

This hearty dinner brings together succulent pork chops, a vibrant apple cranberry sauce and two perfectly roasted sides-herbed potatoes and crisp asparagus. The sauce is made with fresh apple, dried cranberries and a touch of cinnamon, creating a sweet-tart flavor that complements the savory pork beautifully.

With a medley of fruits and vegetables, this meal is as nutritious as it is delicious. The potatoes are tossed with a warm autumn spice blend before roasting, while the asparagus roasts quickly to tender perfection. Everything comes together in about 40 minutes, making it an ideal weeknight dinner the whole family will love.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Autumn Spice BlendView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 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 with racks in the top and middle positions. Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Trim the woody ends from the asparagus.
2. On a baking sheet, toss the potato wedges with a drizzle of oil, half the Autumn Spice Blend (use all for 4 servings), salt and pepper. On a second baking sheet, toss the asparagus with a drizzle of oil, salt and pepper. Roast the potatoes on the top rack and the asparagus on the middle rack until tender and lightly browned: 10-12 minutes for asparagus, about 30 minutes for potatoes.
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 skillet over medium-high heat. Add the pork and cook until browned and cooked through, 4-5 minutes per side. Transfer the pork to a plate and let rest.
4. While the pork cooks, halve, core and dice the apple into ½-inch cubes. Halve, peel and dice the onion. Chop the parsley.
5. Return the skillet to medium heat and add a drizzle of oil and 1 tablespoon butter. Add the onion and cook until lightly browned, 3-4 minutes. Add the diced apple and dried cranberries; cook until slightly softened, 2-3 minutes. Stir in the chicken stock concentrate, ¼ teaspoon cinnamon (½ teaspoon for 4 servings) and ¼ cup water (⅓ cup for 4 servings). Cook, stirring, until the apple is tender but not mushy, about 4 minutes. (Add a splash of water if the mixture seems dry.) Stir in any juices that have accumulated from the resting pork. Season with salt and pepper to taste.
6. Divide the roasted potatoes, asparagus and pork chops among plates. Spoon the apple cranberry sauce over the pork, making sure to include the apple and cranberries. Garnish with chopped parsley and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork loin chops or pork tenderloin medallions work well. Adjust cooking time as needed to ensure they reach an internal temperature of 145°F.

What can I substitute for the Autumn Spice Blend?

You can make your own blend with a mix of cinnamon, nutmeg, allspice and a pinch of cloves. Use about 1/2 tablespoon total.

Can I prepare any components ahead of time?

You can chop the apple and onion up to a day in advance and store them in the refrigerator. The sauce can also be made ahead and reheated gently.