Pork Chops with Cranberry Pan Sauce
plus Spiced Roasted Carrots & Walnut-Raisin Couscous
- Tree Nuts
- Wheat
- Milk
Sweet-tangy-smoky combos are our jam, literally. These pan-seared pork chops are topped with a sauce that combines cranberry jam and smoky cinnamon paprika spice blend to stunning effect, offering a delightful contrast of flavors. Walnut-raisin couscous with shallots and smoky roasted carrots are also on hand to support all that deliciousness, coming together for a sophisticated dinner idea with fun textures and flavors for everyone.
Ingredients
9 ounce
Carrots
1 unit
Shallot
½ ounce
Walnuts
(Contains: Tree Nuts)
1 tablespoon
Smoky Cinnamon Paprika Spice
2.5 ounce
Israeli Couscous
(Contains: Wheat)
1 ounce
Golden Raisins
2 unit
Chicken Stock Concentrate
10 ounce
Pork Chops
1 teaspoon
Garlic Powder
1 unit
Cranberry Jam
Not included in your delivery
Salt
Pepper
5 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and mince shallot. Roughly chop walnuts.
• Toss carrots on a baking sheet with a large drizzle of oil, half the Cinnamon Paprika Spice (you’ll use more later), salt, and pepper. • Roast on top rack until tender, 20-25 minutes.
• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add couscous, raisins, and half the shallot; cook, stirring, until couscous is lightly toasted and raisins and shallot are softened, 3-5 minutes. • Add half the stock concentrates and ¾ cup water (1½ cups for 4 servings); bring to a boil, then reduce to a low simmer and cover. Cook until couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.
• Pat pork* dry with paper towels and season all over with garlic powder, 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, 5-7 minutes per side. TIP: If pork is on the thicker side, reduce heat to medium; cover and cook for 2-3 minutes more per side. • Transfer to a cutting board to rest. Reserve pan.
• Heat a drizzle of oil in same pan over medium-high heat. Add remaining shallot, a pinch of salt, and pepper; cook, stirring occasionally, until fragrant and softened, 2-3 minutes. • Stir in ½ cup water (1 cup for 4 servings), jam, remaining stock concentrate, 1 tsp Cinnamon Paprika Spice (2 tsp for 4), a pinch of salt, and pepper. (Be sure to measure the Cinnamon Paprika Spice— we sent more.) Cook, stirring occasionally, until sauce begins to thicken, 3-5 minutes. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper.
• Stir walnuts into pot with couscous and season with salt and pepper to taste. • Slice pork crosswise. • Divide pork, couscous, and carrots between plates. Spoon sauce over pork and serve.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the sweet-tangy cranberry sauce and smoky-cinnamon spice blend, though some found it too sweet or cinnamon-heavy 🍲.
- Ease of prep: Several noted the recipe was easy to follow, but some found timing tricky with multiple components cooking simultaneously.
- Suggestions: Consider reducing cinnamon, thickening the sauce more, and adjusting pork cooking time to prevent dryness.
- Portions: Some wished for more couscous and carrots; a few found the pork chops on the small side.
- Couscous: The walnut-raisin couscous was a hit for many, though some preferred it without add-ins.
Reviews from our home cooks
Really good combo. Spice on carrots is nice. I added a bit to the pork chop seasoning as well. Walnuts in the couscous was nice. A bit of honey or lemon for the carrots would be nice. Could toast the walnuts quick before adding them, maybe as a first step. Needed something green. Maybe some fresh parsley?
Hello Fresh does pork right. This recipe was great. I always love the pan sauce. Wow, though I wish there was more couscous. The mixture with walnuts, raisins, and the spices were extra good. I would definitely order again. Highly recommend!
I like how I'm able to adjust recipe to my family's tastes. I left the walnuts and raisins out of the couscous; used them as garnish for those who like them. Pork chops were delicious.
Interesting spices all around. Not your usual pork chop with pan sauce. The couscous was very unexpected as well. Nice spices and textures.
Really loved the raisin and walnut couscous, the seasoning on the carrots, and the cranberry pan sauce. The sauce was a little thin, unsure how to thicken it further, but great flavor
Hubby is still raving about the carrots! The pork was tender and juicy with the cranberry pan sauce being a great addition.
Loved the Cranberry Pan Sauce. I am allergic to Walnuts so I had to miss out on the Couscous. Not sure if different nuts could be a choice in the future. Almonds would have worked or Pistachios. Otherwise, a tasty dinner!
This was probably my favorite pork dish. The flavors were complicated but easy to put together using the meal card. The couscous recipe was one I could easily do by myself in the future. We will definitely get this one again.
The pork chops came out overcooked and dry, and even the pan sauce couldn't save them. The instructions need to be adjusted. The instructions were confusing about the cinnamon paprika seasoning. I couldn't read the words printed on the spice packets, so I thought they were combined in one packet. At the end of cooking, I discovered that I had not used the cinnamon at all.
The sauce is the best! I added dried cranberries and have learned with HF sauces that you use less water than instructed because it's too watery and doesn't really thicken up...FYI :-)
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