Cranberry Glazed Pork Chops, Crispy Potatoes, & Green Beans
Course: DinnerDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
30
minutesIngredients
2 Pork Chops
AOOC Milanese Gremolata Olive Oil OR AOOC Extra Virgin Olive Oil of your choice
5 Yukon Gold Potatoes
Green beans (about 12 oz/ 1 bag)
1 tsp chicken stock concentrate
2 cloves garlic
1 Tbsp Cranberry Jam
1 Tbsp AOOC Cranberry Pear Balsamic
1 Tbsp Butter or 2 1/4 tsp AOOC Butter Olive Oil
Salt & Pepper
Directions
- Preheat oven to 450 degrees. Wash and dry your produce. Dice potatoes into 1/2 inch pieces. Peel and finely chop garlic.
- Drizzle large baking sheet with Olive Oil. Toss potatoes onto sheet and add salt and pepper (I also added some garlic powder to mine!) Roast for 15 minutes.
- While potatoes cook, pat pork dry with paper towel. Season with salt, pepper, and any other seasoning of your choice; set aside.
- In a medium bowl, toss green beans with drizzle of Olive Oil and some salt and pepper.
- Once potatoes have roasted 15 minutes, remove sheet from oven and push to one side. Add green beans to empty side. Continue roasting until veggies are browned and tender, about 10-12 minutes more.
- While veggies roast, heat a drizzle of olive oil in a large pan over medium high heat. Add pork and cook until browned and cooked through, 4-5 minutes per side. Turn off heat and transfer to plate and set aside.
- Heat pan used for pork over medium-high heat. Add garlic and cook until fragrant, 30 seconds.
- Stir in stock concentrate, cranberry jam, 1/4 cup water, and 1 Tbsp Cranberry Pear Balsamic. Cook, stirring, until thickened and glossy, 2-3 min. Turn off heat and stir in 1 Tbsp butter until melted.
- Return pork to pan and coat in sauce. Divide pork and veggies between 2 plates and top pork with remaining sauce. Add a drizzle of Cranberry Pear over your green beans for extra touch of sweetness!
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