Cranberry Apple Pork Chops
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Cranberry Apple Pork Chops

Cranberry Apple Pork Chops

with Roasted Baby Carrots and Herbed Potatoes

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.


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

Total Time40 minutes
Prep Time


serving amount

12 ounce

Yukon Gold Potatoes

8 ounce


½ tablespoon

Fall Spice Blend

12 ounce

Pork Chops

1 unit


½ unit

Yellow Onion

¼ ounce


1 ounce

Dried Cranberries

1 unit

Chicken Stock Concentrate

¼ teaspoon


Not included in your delivery

3 teaspoon

Vegetable Oil

1 tablespoon


(Contains Milk)




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.


Baking Sheet
Large Pan
Paper Towel



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

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.

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

Prep Remaining Ingredients

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.

Simmer Apples

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.

Plate and Serve

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.