HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCranberry Pineapple Pork Chops
Cranberry Pineapple Pork Chops

Cranberry Pineapple Pork Chops

with a Potato Cauliflower Mash and Green Beans

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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.


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

Total Time35 minutes
Cooking difficultyEasy

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

(ContainsSoy, Wheat)

12 ounce

Green Beans

Not included in your delivery

1 tablespoon

Vegetable Oil

4 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2469 kJ
Calories590 kcal
Fat29 g
Saturated Fat13 g
Carbohydrate43 g
Sugar21 g
Dietary Fiber6 g
Protein41 g
Cholesterol145 mg
Sodium640 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
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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.


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.


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.


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.


Pierce green bean bag with a fork and place on a microwave-safe plate. Microwave on high for 3-4 minutes (or until beans are tender). Carefully remove beans from bag and transfer to a large 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.


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.