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Cranberry Apple Pork Chops

Cranberry Apple Pork Chops

with Roasted Baby Carrots and Herbed Potatoes

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Apple, cranberries, baby carrots, potatoes, onion, and parsley: no, 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 everyone 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.

Tags:Egg freeNut free
Allergens:Milk
Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

12 ounce

Yukon Gold Potatoes

8 ounce

Baby Carrots

½ tablespoon

Fall Spice Blend

12 ounce

Pork Chops

1 unit

Apple

½ unit

Yellow Onion

¼ ounce

Parsley

1 ounce

Dried Cranberries

1 unit

Chicken Stock Concentrate

¼ teaspoon

Cinnamon

Not included in your delivery

3 teaspoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)2636 kJ
Calories630 kcal
Fat24 g
Saturated Fat8 g
Carbohydrate65 g
Sugar28 g
Dietary Fiber11 g
Protein38 g
Cholesterol120 mg
Sodium440 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.
Utensils
Utensils
Baking Sheet
Large Pan
Paper Towel
InstructionsPDF
Instructions
1

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.

2

Toss potatoes on a baking sheet with a drizzle of oil, half the harvest spice (use the rest as you like), salt, and pepper. Toss carrots on a second baking sheet with a drizzle of oil, salt, and pepper. Roast potatoes on upper rack and carrots on middle rack of oven until tender, 30 minutes for potatoes and 25 minutes for carrots.

3

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 to desired doneness, 4-5 minutes per side. Remove from pan and set aside.

4

Meanwhile, halve, core, and dice apple. Halve onion; peel and dice one half (save the other for another use). Finely chop parsley. Once pork is done cooking, lower heat under same pan to medium. Add onion and 1 TBSP butter. Cook, tossing, until just softened, 2-3 minutes.

5

Add apple and cranberries to pan and cook, tossing, until slightly softened, 2-3 minutes. Stir in stock concentrate, ¼ tsp cinnamon (we sent more), and ¼ cup water. Simmer, stirring, until apple is very tender and mixture has a thick, saucy consistency, about 4 minutes. (TIP: If mixture seems dry, stir in another splash of water.) Season with salt and pepper. Remove from heat.

6

Stir any resting juices from pork into apple mixture. Divide pork, carrots, and potatoes between plates. Top pork with apple mixture. Sprinkle everything with parsley and serve.