home iconhome iconRecipe Archive
arrow right iconarrow right icon
American Recipes
Cranberry Pineapple Pork Chops

Cranberry Pineapple Pork Chops

with a Potato Cauliflower Mash and Green Beans

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
Rated 3.3 / 4out of 1169 ratings
Read more

Cranberries and pineapple may seem like opposites. One is associated with New England’s cool climes while the other is most likely to be found at a Hawaiian luau. But when they meet in the middle, the result is a fantastically fruit-ful sauce that tastes amazing on pork. Add a cauliflower and potato mash to the side along with some green beans, and you’ve got a produce-filled meal that’s sure to be a hit in every state.

Tags:Gluten free

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

Preparation Time35 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

12 ounce

Yukon Gold Potatoes

10 ounce

Cauliflower Florets

¼ ounce


2 tablespoon

Sour Cream


¼ cup



24 ounce

Pork Chops

4 ounce


2 ounce

Cranberry Jam

1 unit

Chicken Demi-Glace


1 tablespoon

Soy Sauce


12 ounce

Green Beans

Not included in your delivery

1 tablespoon

Vegetable Oil

4 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2134 kJ
Calories510 kcal
Fat22 g
Saturated Fat11 g
Carbohydrate38 g
Sugar17 g
Dietary Fiber6 g
Protein42 g
Cholesterol130 mg
Sodium480 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
Potato Masher
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
download icondownload icon
Start Mash
Start Mash

Wash and dry all produce except green beans. Cut potatoes into ½-inch cubes. Roughly chop cauliflower. Pick parsley leaves from stems; discard stems. Finely chop leaves. Place potatoes and cauliflower in a medium pot with enough salted water to cover by 1 inch. Bring to a boil, then cook until tender, about 15 minutes.

Finish Mash
Finish Mash

Once potatoes and cauliflower are done cooking, drain thoroughly, then return to pot. Mash with potato masher or fork until smooth. Stir in sour cream and ¼ cup milk (we sent more). Season with salt and pepper. (TIP: Add more milk if needed to achieve a creamy consistency.) Keep on stove over low heat until meal is ready.

Cook Pork
Cook Pork

While potatoes and cauliflower cook, heat 1 TBSP oil in a large pan over medium-high heat. Pat pork dry with a paper towel. Season all over with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Remove from pan and set aside on a plate to rest.

Make Sauce
Make Sauce

Reduce heat under pan used for pork to medium-low. Add pineapple along with juice from its container, then stir in jam, demi-glace, 1 TBSP soy sauce (we sent more), and ¼ cup water, scraping up any browned bits on bottom. Let simmer until slightly thickened, about 3 minutes. Add 2 TBSP butter and stir to melt. Season with salt and pepper.

Microwave Beans
Microwave Beans

Pierce green bean bag with a fork and place on a microwave-safe plate. Microwave on high for 3-4 minutes (or until green beans are tender). Carefully remove green beans from bag and transfer to a medium bowl along with 2 TBSP butter. Toss to melt butter. (TIP: Cut the butter into smaller pieces first to help it melt faster.) Season with salt and pepper.

Plate and Serve
Plate and Serve

Divide mash and green beans between plates. Stir any juices from plate with pork into sauce. Arrange pork on top of mash. Drizzle sauce over pork and garnish with parsley.