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

This hearty dinner brings together succulent pork chops, a sweet-tart apple cranberry sauce and two sides of roasted vegetables: tender baby carrots and crispy herbed potato wedges. It’s a complete meal that’s both satisfying and nutritious, perfect for a cozy weeknight dinner.

The sauce is made with fresh apples, dried cranberries and a hint of cinnamon, simmered until thick and glossy. Spoon it over the pan-seared pork chops and serve alongside the roasted carrots and potatoes for a colorful, balanced plate. Your family will love every bite!

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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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve carrots lengthwise.
2. On a baking sheet, toss potatoes with a drizzle of oil, Fall Spice Blend, salt and pepper. On a second baking sheet, toss carrots with oil, salt and pepper. Roast potatoes on the upper rack and carrots on the middle rack until tender: potatoes about 30 minutes, carrots 20-25 minutes.
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 to desired doneness, 4-5 minutes per side. Remove from pan and set aside.
4. While pork rests, halve, core and dice apples. Halve, peel and dice onion. Finely chop parsley. Melt 1 tbsp butter in the same pan over medium heat. Add onion and cook until softened, 2-3 minutes.
5. Add apples and dried cranberries to the pan. Cook, stirring, until slightly softened, 2-3 minutes. Stir in chicken stock concentrates, ½ tsp cinnamon and ⅓ cup water. Simmer until apples are very tender and sauce thickens, about 4 minutes. If too dry, add another splash of water. Season with salt and pepper. Turn off heat.
6. Stir any resting juices from the pork into the apple mixture. Divide pork, roasted carrots and potatoes among plates. Spoon apple mixture over pork (or serve on the side). Sprinkle with 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 faster.

What can I substitute for the Fall Spice Blend?

You can make your own blend with equal parts cinnamon, nutmeg, allspice and a pinch of cloves.

Can I make this dish ahead of time?

The apple cranberry sauce can be made up to 2 days ahead and reheated. Roast the vegetables and cook the pork just before serving for best texture.