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

This hearty dinner brings together succulent pan-seared pork chops and a vibrant apple cranberry sauce, all served alongside roasted asparagus and crispy herbed potato wedges. The combination of sweet apples, tart cranberries and warm cinnamon creates a sauce that perfectly complements the savory pork.

With a medley of fresh vegetables and fruit, this meal is as nutritious as it is delicious. The potatoes are tossed with a fall spice blend before roasting, adding a fragrant touch that ties the whole dish together. It’s a complete, satisfying dinner that the whole family will love.

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Ingredients

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce AsparagusView 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 oven to 450°F with racks in upper and middle positions. Wash and dry all produce. Cut potatoes into ½-inch wedges. Trim woody ends from asparagus.
2. On a baking sheet, toss potatoes with a drizzle of oil, the fall spice blend, salt and pepper. On a second baking sheet, toss asparagus with oil, salt and pepper. Roast potatoes on the upper rack and asparagus on the middle rack until tender: about 30 minutes for potatoes and 15 minutes for asparagus.
3. Meanwhile, pat pork chops dry and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-5 minutes per side. Transfer to a plate and let rest.
4. While pork cooks, core and dice apples into ½-inch cubes. Peel and dice onion. Finely chop parsley.
5. In the same pan over medium heat, add onion and butter. Cook until tender, 2-3 minutes. Add apples and cranberries; cook 2-3 minutes until softened. Stir in stock concentrates, cinnamon and ⅓ cup water. Cook until apples are tender, about 4 minutes. Season with salt and pepper.
6. Stir any juices from the resting pork into the sauce. Divide potatoes, asparagus and pork among plates. Spoon sauce over pork, garnish with parsley and serve.

Recipe Tips

FAQ

Can I use a different type of apple?

Yes, any firm apple variety works well. Granny Smith, Honeycrisp or Fuji are great choices.

Can I substitute the fall spice blend?

You can make your own blend with a mix of cinnamon, nutmeg, allspice and a pinch of cloves or simply use pumpkin pie spice.

How do I know when the pork chops are done?

Pork chops are cooked through when they reach an internal temperature of 145°F. They should be lightly pink in the center and juicy.