Pork Chops in Cranberry Shallot Sauce
with Garlicky Roasted Potatoes & Green Beans
- Wheat
- Milk
You’re sitting at your desk, 3 p.m. rolls around, and all you can think is, “What the heck am I having for dinner?!” We’ve got your back, and our answer is pretty delicious: you’re having crispy seared pork chops with blistered green beans and garlicky roasted potatoes. Topping things off is a tangy sweet and savory cranberry and caramelized shallot pan sauce (party-in-your-mouth alert!). Plus, it’s ready in about 30 minutes—another clever weeknight dinner idea!
Ingredients
12 ounce
Potatoes
6 ounce
Green Beans
1 unit
Shallot
1 teaspoon
Garlic Powder
1 tablespoon
Flour
(Contains: Wheat)
10 ounce
Pork Chops
1 ounce
Dried Cranberries
1 unit
Chicken Stock Concentrate
Not included in your delivery
4 teaspoon
Cooking Oil
½ tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into 1-inch pieces. Trim green beans if necessary. Halve, peel, and thinly slice shallot.
• Toss potatoes on one side of a baking sheet with a drizzle of oil, half the garlic powder, salt, and pepper. Toss green beans on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, toss green beans on a second sheet; roast on middle rack.) • Roast on top rack until browned and tender, 18-20 minutes. TIP: If green beans are done before potatoes, carefully remove from sheet and leave potatoes roasting. Tent with foil to keep warm if needed.
• Place flour in a shallow dish; season with salt and pepper. • Pat pork* dry with paper towels and season all over with remaining garlic powder, salt, and pepper. • Working with one piece at a time, press pork into seasoned flour until fully coated.
• Heat a drizzle of oil in a large pan over medium-high heat. Add coated pork (shake off excess flour first); cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat if pork begins to brown too quickly. • Turn off heat; transfer pork to a plate. Wipe out pan and let cool slightly.
• Heat a drizzle of oil in same pan over medium-low heat. Add shallot; cook, stirring, until softened and lightly browned, 2-3 minutes. Add dried cranberries, stock concentrate, and ¼ cup water (1⁄3 cup for 4 servings); Cook, stirring occasionally, until thickened, 2-4 minutes. • Turn off heat; stir in ½ TBSP butter (1 TBSP for 4). Taste and season with salt and pepper if desired.
• Add pork to pan with sauce and turn to coat. • Divide pork, potatoes, and green beans between plates. Spoon remaining sauce over pork. Serve.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The cranberry shallot sauce is the star of this dish — sweet, savory, and a genuinely unexpected pairing with pork 🍂. Some found the dried cranberries didn't create enough of a sauce; a few suggested plumping them in hot liquid first or swapping in cranberry jam for a richer result.
- Ease of prep: Straightforward to prepare, though a few customers noted the actual cook time ran longer than the recipe suggested, especially for the potatoes.
- Suggestions: Add the green beans to the sheet pan about 5–10 minutes after the potatoes, as they cook much faster and can dry out if roasted the full time. Watch the pork carefully — it can turn tough if overcooked, and a meat thermometer helps nail the right doneness.
- Leftovers: One reviewer noted the dish made a great next-day lunch, though the flour crust on the chops softens overnight.
- Portions: Several customers felt the sauce quantity was too small; doubling the stock concentrate or adding a splash of liquid gives you more sauce to spoon over everything.
Reviews from our home cooks
Pork chops can definitely be bigger. I would have preferred less potatoes and extra green beans. It definitely took more than 35min to cook. However, this meal was absolutely delicious and would love to repeat it, the cranberry shallot sauce was a fantastic pair with the meat, very very tasty! Wouldn't mind rice instead of potatoes also.
This is another favorite at my house. The cranberry shallot sauce over the pork chops...YUM! The garlicky green beans...YUM YUM! The flavors in this meal are delicious. Definitely high on the list!
Wasn't sure about the cranberry shallot sauce when we ordered it. Wow!! It was so amazing!! We loved the tenderness of the pork chops. The potatoes & green beans were a great addition.
The cranberry shallot sauce really brought out the flavor of the pork. Due to the heat and not having air conditioning I just boiled the potatoes and the green beans in the microwave with butter. The prep time does take quite a bit longer than it states.
Pork chops were good and the shallot & cranberries really complimented it! The potatoes and green beans were delicious, but more garlic powder next time I think... 😇
The cranberry sauce made this dish delicious. All flavors worked well together. The cooking times stated were too long. I shortened each, potatoes, green beans, and pork, and the dish was cooked perfectly well.
Roasted potatoes and green beans are a regular for me, but pork chops aren't. This was the first HelloFresh meal I've made and it turned out perfect!! The sauce was so good and I can't wait to make this recipe again!
Really easy to prepare. Cranberry shallot sauce was delicious. I sautéed my green beans in a skillet with olive oil with Italian seasonings and a little broth.
Used half f shallot. Doubled green beans and added to oven with 5min left on potatoes. Pork was over-done and dry! Added 1 tbsp cranberry relish and tossed sliced pork in sauce to add moisture.
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