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American Recipes
Cranberry Apple Pork Chops

Cranberry Apple Pork Chops

with Roasted Baby Carrots and Herbed Potatoes

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Rated 3.3 / 4out of 467 ratings
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Apples, cranberries, baby carrots, potatoes, onion, and parsley: that’s not a shopping list for your next trip to the produce market. It’s all the fruit and veg bounty that’s in this recipe. So you can rest assured that your family will get their fill of their five-a-day with this dinner, plus a hearty serving of protein from the succulent, sauce-drizzled pork chops.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time40 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Yukon Gold Potatoes

16 ounce

Baby Carrots

1 tablespoon

Fall Spice Blend

24 ounce

Pork Chops

2 unit


1 unit

Yellow Onion

¼ ounce


2 ounce

Dried Cranberries

2 unit

Chicken Stock Concentrate

½ teaspoon


Not included in your delivery

5 teaspoon

Vegetable Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2259 kJ
Calories540 kcal
Fat14 g
Saturated Fat4.5 g
Carbohydrate65 g
Sugar28 g
Dietary Fiber11 g
Protein41 g
Cholesterol100 mg
Sodium400 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat and Prep
Preheat and Prep

Wash and dry all produce. Adjust racks to middle and upper positions and preheat oven to 450 degrees. Cut potatoes into ½-inch-thick wedges, like steak fries. Halve carrots lengthwise. Quarter any carrots thicker than ½ inch.

Roast Veggies
Roast Veggies

Toss potatoes on a baking sheet with a large drizzle of oil, harvest spice, salt, and pepper. Toss carrots on a second baking sheet with a large drizzle of oil, salt, and pepper. Roast potatoes on upper rack and carrots on middle rack of oven until tender, about 30 minutes for potatoes and 25 minutes for carrots.

Cook Pork
Cook Pork

Meanwhile, pat pork dry with a paper towel and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned, 4-5 minutes per side. Remove from pan and set aside.

Prep Remaining Ingredients
Prep Remaining Ingredients

While pork cooks, halve and core apple, then cut into ½-inch cubes. Halve, peel, and dice onion. Finely chop parsley. Once pork is done cooking, lower heat under same empty pan to medium and add onion and 1 TBSP butter. Cook, tossing, until just softened, 2-3 minutes.

Simmer Apples
Simmer Apples

Add apple and cranberries to pan and cook, tossing, until apple begins to soften, 2-3 minutes. Stir in stock concentrates, ½ teaspoon cinnamon (we sent more), and ⅓ cup water. Simmer, stirring, until apples are very tender and mixture has a thick, saucy consistency, about 4 minutes. (TIP: If mixture dries out, stir in a small splash of water.) Season with salt and pepper.

Plate and Serve
Plate and Serve

Stir any juices released by pork into apple mixture. Divide pork between plates and spoon apple mixture over top. Serve carrots and potatoes to the side. Sprinkle everything with parsley and serve.