Cranberry Apple Pork Chops

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.

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.

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.

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.