Pork Chops in Cranberry Shallot Sauce
with Garlicky Roasted Potatoes & Green Beans
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
Instructions
• 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°.
