Pork Chops with Apple Cranberry Sauce and Roasted Vegetables

This dish brings together tender pork chops, a vibrant apple cranberry sauce and perfectly roasted vegetables for a satisfying meal that’s as nutritious as it is delicious. The combination of sweet apples, tart cranberries and savory pork creates a flavor harmony that will please the whole family.

With minimal prep and straightforward steps, this recipe is ideal for busy weeknights. The vegetables roast in the oven while you cook the pork and prepare the sauce, making it an efficient and stress-free dinner option.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 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 (230°C). Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Halve the carrots lengthwise.
2. On a baking sheet, toss the potato wedges with a generous drizzle of oil, half of the Autumn Spice Blend (use all for 4 servings), salt and pepper. On a second baking sheet, toss the carrots with oil, salt and pepper. Roast the potatoes on the upper rack and the carrots on the middle rack until tender: about 30 minutes for potatoes and 20-25 minutes for carrots.
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 to a plate and set aside.
4. While the pork cooks, halve, core and dice the apple. Halve, peel and dice the onion. Finely chop the parsley.
5. Melt 1 tablespoon of butter in the same skillet over medium heat. Add the onion and cook until softened, 2-3 minutes. Add the apple and dried cranberries; cook, stirring, until slightly softened, 2-3 minutes. Stir in the chicken stock concentrate, ¼ teaspoon cinnamon (½ teaspoon for 4 servings) and ⅓ cup water (½ cup for 4 servings). Simmer, stirring, until the apple is tender and the mixture thickens, about 4 minutes. If too dry, add a splash more water. Season with salt and pepper.
6. Stir any juices from the resting pork into the apple mixture. Divide the pork, carrots and potatoes among plates. Spoon the apple cranberry sauce over the pork. Sprinkle with parsley and serve.

Recipe Tips

FAQ

Can I use a different type of apple?

Yes, any firm apple variety such as Granny Smith, Honeycrisp or Fuji works well in this recipe.

Can I substitute the Autumn Spice Blend?

If you don’t have the blend, you can use a mix of cinnamon, nutmeg and a pinch of allspice.

How do I know when the pork chops are fully cooked?

The pork chops are done when they reach an internal temperature of 145°F (63°C) and the juices run clear.