Pan-Seared 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 tender roasted baby carrots and crispy herbed potatoes. It’s a complete meal that’s both satisfying and nourishing, perfect for a cozy weeknight dinner.

The sweet-tart sauce, made with fresh apple, dried cranberries, and a hint of cinnamon, complements the savory pork beautifully. Roasted carrots and potatoes round out the plate, making this a colorful and delicious way to enjoy your five-a-day.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Fall Spice BlendView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

0.5 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

0.25 teaspoon CinnamonView ingredient guideLike ingredientDislike ingredient

3 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 (230°C). Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Halve the carrots lengthwise; if any are thicker than ½ inch, quarter them.
2. On a baking sheet, toss the potatoes with a drizzle of oil, half 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 the potatoes and 25 minutes for the carrots.
3. While the vegetables roast, 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 chops and cook until golden and cooked through, about 4–5 minutes per side. Transfer to a plate and set aside.
4. Meanwhile, halve, core, and dice the apple. Peel and finely dice half the yellow onion (save the other half for another use). Finely chop the parsley. After removing the pork, reduce the heat to medium. Add the onion and 1 tablespoon of butter to the same skillet. Cook, stirring, until the onion softens, about 2–3 minutes.
5. Add the diced apple and dried cranberries to the skillet. Cook, stirring occasionally, until the apple begins to soften, about 2–3 minutes. Stir in the chicken stock concentrate, ¼ teaspoon of cinnamon, and ¼ cup of water. Simmer, stirring, until the apple is very tender and the mixture thickens to a saucy consistency, about 4 minutes. If the sauce seems dry, add a splash more water. Season with salt and pepper to taste, then remove from heat.
6. Stir any juices that have accumulated from the resting pork into the apple cranberry sauce. Divide the pork chops, roasted carrots, and potatoes among plates. Spoon the apple cranberry sauce over the pork. Sprinkle everything with chopped parsley and serve immediately.

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Baking Sheet

GoodCook Everyday Nonstick Baking Sheet Set, 3 Pack Includes Small (13×9) Medium (15×1) and Large (17×11) Pans Carbon Steel Construction Cookie Sheets Bakeware Set, GrayView on AmazonNutriChef 3-Piece Nonstick Kitchen Oven Baking Pans - Premium & Stylish Non-Stick Steel, Commercial Grade Restaurant Quality Metal Bakeware with Red Silicone Handles - Easy to Clean, NCSBS3SView on AmazonNordic Ware Naturals Half Sheet - USA Made Aluminum Commercial Quality Sheet Pan for Baking or Roasting, Encapsulated Galvanized Steel Rim Prevents Warping, 2-PackView on Amazon

Large Pan

SENSARTE Nonstick Frying Pan Skillet with Lid, 12 Inch Large Deep Frying Pan, 5 Qt Non Stick Saute Pan with Cover, Induction Pan, Healthy Non Toxic Cooking Pan with Helper Handle, PFOA PFOS FreeView on AmazonFarberware Dishwasher Safe Nonstick Jumbo Cooker Chef's Pan with Lid and Helper Handle, Kitchen Cookware, 6-Quart, BlackView on AmazonSNOWCLAD Frying Pans Nonstick with Lid,Hybrid Non Stick 5 Quart Saute pan,PFOA Free Cookware,Stainless Steel skillet,12 inch Deep Saute Pan,Dishwasher&Oven Safe,Works on All CooktopsView on Amazon

Paper Towel

Scott Paper Towels, Choose-A-Sheet, 6 Double Rolls = 12 Regular Rolls (108 Sheets Per Roll)View on AmazonBounty Quick-Size Paper Towels, White, 8 Family Triple Rolls = 27 Regular RollsView on AmazonAmazon Basics 2-Ply Flex-Sheets Paper Towels, 12 Basics Rolls = 40 Regular Rolls, Everyday Value with 150 Sheets per Roll, Packaging May VaryView on Amazon

Recipe Tips

FAQ

Can I use boneless pork chops?

Yes, boneless pork chops work well. Adjust cooking time as needed, as they may cook faster than bone-in chops.

What can I substitute for the fall spice blend?

You can make your own blend with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice.

Can I prepare the apple cranberry sauce ahead of time?

Absolutely! The sauce can be made up to 2 days in advance and reheated gently before serving.