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Pork Chops in Cranberry Shallot Sauce with Garlicky Roasted

2 servings


35 minutes

active time

40 minutes

total time


12 ounce Potatoes

6 ounce Green Beans

1 unit Shallot

1 teaspoon Garlic Powder

1 tablespoon Flour

10 ounce Pork Chops

1 ounce Dried Cranberries

1 unit Chicken Stock Concentrate

4 teaspoon Cooking Oil

½ tablespoon Butter




• 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°.


Serving Size



580 kcal

Total Fat

23 g

Saturated Fat

7 g

Unsaturated Fat


Trans Fat



95 mg


660 mg

Total Carbohydrate

62 g

Dietary Fiber

6 g

Total Sugars

19 g


32 g

2 servings


35 minutes

active time

40 minutes

total time
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