Pan-Seared Pork Chops with Cranberry Sauce, Spiced Carrots and Walnut-Raisin Couscous

Sweet, tangy and smoky flavors come together beautifully in this dish. Pan-seared pork chops are topped with a quick cranberry pan sauce made with cranberry jam and a smoky cinnamon paprika spice blend. The sauce perfectly complements the tender pork, while the walnut-raisin couscous and spiced roasted carrots round out the meal with texture and warmth.

This recipe is perfect for a weeknight dinner that feels special. The carrots are roasted with the same spice blend for a cohesive flavor profile and the couscous gets a boost from golden raisins and crunchy walnuts. It’s a complete meal that’s sure to impress.

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Ingredients

9 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Smoky Cinnamon Paprika SpiceView ingredient guideLike ingredientDislike ingredient

2.5 ounce Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Cranberry JamView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with a rack in the top position. Wash and dry produce. Trim, peel and cut carrots diagonally into ½-inch-thick pieces. Halve, peel and mince the shallot. Roughly chop walnuts.
2. Toss carrots on a baking sheet with a generous drizzle of oil, half the Smoky Cinnamon Paprika Spice, salt and pepper. Roast on the top rack until tender, 20-25 minutes.
3. Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add couscous, raisins and half the minced shallot; cook, stirring, until couscous is lightly toasted and raisins and shallot are softened, 3-5 minutes. Add half the chicken stock concentrate and ¾ cup water (1½ cups for 4 servings); bring to a boil, then reduce to a low simmer and cover. Cook until couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.
4. Pat pork chops dry with paper towels and season all over with garlic powder, 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, 5-7 minutes per side. If pork is thick, reduce heat to medium, cover and cook 2-3 minutes more per side. Transfer to a cutting board to rest; reserve the pan.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add remaining shallot, a pinch of salt and pepper; cook, stirring occasionally, until fragrant and softened, 2-3 minutes. Stir in ½ cup water (1 cup for 4 servings), cranberry jam, remaining stock concentrate, 1 teaspoon Smoky Cinnamon Paprika Spice (2 teaspoons for 4), a pinch of salt and pepper. Cook, stirring occasionally, until sauce thickens, 3-5 minutes. Remove from heat and stir in 1 tablespoon butter (2 tablespoons for 4) until melted. Taste and adjust seasoning with salt and pepper.
6. Stir walnuts into the couscous; season with salt and pepper to taste. Slice pork crosswise. Divide pork, couscous and carrots among plates. Spoon sauce over pork and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork loin chops or even pork tenderloin medallions work well. Adjust cooking time as needed to avoid overcooking.

Can I substitute the Israeli couscous?

Yes, you can use regular couscous, orzo or quinoa. Adjust cooking time and liquid according to package instructions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of water to the sauce if needed.