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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Nutrition Values
Utensils
Instructions
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.
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.
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.
While pork cooks, halve, core, and dice apple into ½-inch cubes. Halve, peel, and dice onion. Chop parsley.
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.
Divide potatoes, asparagus, and pork between plates. Top pork with pan sauce, making sure to include apple and cranberries. Garnish with parsley and serve.
