Seared Pork Cutlets with Cranberry Pan Sauce and Rosemary Roasted Root Vegetables

This dish brings together tender seared pork cutlets and a bright, tangy-sweet cranberry pan sauce that comes together in minutes. Paired with rosemary-roasted carrots, parsnips and red onion, it’s a satisfying meal that feels special but is simple enough for a busy weeknight.

The root vegetables are tossed with fresh rosemary and roasted until caramelized, while the pork is quickly pan-seared and finished with a sauce made from cranberry jam, chicken stock and a splash of white wine vinegar. It’s a balanced plate of savory, sweet and herbaceous flavors.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce ParsnipView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit Cranberry JamView ingredient guideLike ingredientDislike ingredient

12 ounce Pork CutletsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Peel and cut carrots and parsnips into 1/2-inch thick sticks. Peel and cut red onion into 1-inch wedges.
3. Strip rosemary leaves from stems and roughly chop. Toss vegetables with rosemary, a drizzle of oil, salt and pepper. Spread on baking sheet and roast 20-25 minutes until tender and lightly browned.
4. While vegetables roast, pat pork cutlets dry with paper towels. Season both sides with salt and pepper.
5. Heat a large skillet over medium-high heat. Add a drizzle of oil. Sear pork cutlets 3-4 minutes per side until golden and cooked through (internal temp 145°F). Transfer to a plate and tent with foil.
6. Reduce heat to medium. Add chicken stock concentrate, cranberry jam, white wine vinegar and 1/4 cup water to skillet. Whisk, scraping up browned bits. Simmer 2-3 minutes until slightly thickened.
7. Return pork to skillet, turning to coat in sauce. Serve pork with roasted vegetables and drizzle remaining sauce on top.

Recipe Tips

FAQ

Can I use dried rosemary instead of fresh?

Yes, but use about 1 teaspoon dried rosemary and add it to the vegetables before roasting.

What can I substitute for cranberry jam?

You can use any berry jam, such as raspberry or strawberry, for a similar sweet-tart flavor.

Can I make this with chicken instead of pork?

Absolutely. Use boneless, skinless chicken breasts or thighs and adjust cooking time as needed.