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Cranberry Apple Pork Chops
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Cranberry Apple Pork Chops

Cranberry Apple Pork Chops

with Asparagus and Herbed Potatoes

Apples, cranberries, asparagus, 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.

Allergens:
Milk

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

Total Time40 minutes
DifficultyEasy

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

8 ounce

Asparagus

½ tablespoon

Autumn Spice Blend

12 ounce

Pork Chops

1 unit

Apple

1 unit

Yellow Onion

¼ ounce

Parsley

1 ounce

Dried Cranberries

1 unit

Chicken Stock Concentrate

1 teaspoon

Cinnamon

Not included in your delivery

5 teaspoon

Vegetable Oil

1 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat31 g
Saturated Fat9 g
Carbohydrate63 g
Sugar26 g
Dietary Fiber10 g
Protein40 g
Cholesterol115 mg
Sodium360 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

Baking Sheet
Large Pan
Paper Towel

Instructions

Prep Veggies
1

Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim woody bottom ends from asparagus.

Roast Veggies
2

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 asparagus on a second baking sheet with a large drizzle of oil, salt, and pepper. Roast potatoes on top rack and asparagus on middle rack until tender and crisped, 10-12 minutes for asparagus and 30 minutes for potatoes.

Cook Pork
3

Meanwhile, pat pork dry with paper towels; 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; transfer to a plate to rest.

Finish Prep
4

While pork cooks, halve, core, and dice apple into ½-inch cubes. Halve, peel, and dice onion. Chop parsley.

Make Pan Sauce
5

Add a drizzle of olive oil and melt 1 TBSP butter in pan used for pork over medium heat. Add onion and cook until lightly browned, 3-4 minutes. Add apple and cranberries. Cook until slightly softened, 2-3 minutes. Stir in stock concentrate, ¼ tsp cinnamon (½ tsp for 4 servings), and ¼ cup water (⅓ cup for 4 servings). Cook, stirring, until apple is tender but not mushy, about 4 minutes. (TIP: Add a splash of water if mixture is dry.) Stir in any resting juices from pork. Season with salt and pepper.

Finish and Serve
6

Divide potatoes, asparagus, and pork between plates. Top pork with pan sauce, making sure to include apple and cranberries. Garnish with parsley and serve.