Pork Chops with Cranberry Pan Sauce
plus Spiced Roasted Carrots & Walnut-Raisin Couscous
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
Instructions
• 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°.
