Cranberry Apple Pork Chops

Cranberry Apple Pork Chops

with Roasted Baby Carrots and Herbed Potatoes

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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.

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

8 ounce


1 tablespoon

Fall Harvest Spice Blend

12 ounce

Pork Chops

1 unit


1 unit

Yellow Onion

¼ ounce


1 ounce

Dried Cranberries

1 unit

Chicken Stock Concentrate

1 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)2929 kJ
Calories700 kcal
Fat29 g
Saturated Fat9 g
Carbohydrate71 g
Sugar29 g
Dietary Fiber11 g
Protein39 g
Cholesterol115 mg
Sodium430 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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Adjust racks to middle and upper positions and preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges, like steak fries. Halve carrots lengthwise.


Toss potatoes on a baking sheet with a large drizzle of oil, half the Harvest Spice (use all the spice for 4 servings), 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 until tender, about 30 minutes for potatoes and 20-25 minutes for carrots.


Meanwhile, pat pork dry with paper towels 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 and cooked through, 4-5 minutes per side. Turn off heat; remove from pan and set aside.


Meanwhile, halve, core, and dice apple. Halve, peel, and dice onion. Finely chop parsley.


Melt 1 TBSP butter in pan used for pork over medium heat. Add onion and cook until softened, 2-3 minutes. Add apple and cranberries and cook, stirring, until slightly softened, 2-3 minutes. Stir in stock concentrate, ¼ tsp cinnamon (½ tsp for 4 servings), and ⅓ cup water (½ cup for 4 servings). Simmer, stirring, until apple is 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.


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.