Pork Chops with Cranberry Pan Sauce

🥘 Ingredients

• Israeli couscous
  5 oz
• Smoky Cinnamon Paprika Spice
  2.333 tbsp
• butter
  2 tbsp
• carrots
  18 oz
• chicken stock concentrate
  4 unit
• cooking oil
  5 tsp
• cranberry jam
  2 unit
• garlic powder
  2 tsp
• golden raisins
  2 oz
• paper towels
• pork chops
  20 oz
• shallot
  2 unit
• walnuts
  1 oz
• water
  ¾ cup, ½ cup

🍳 Cookware

• baking sheet
• small pot
• large pan

1. 

   1

   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 .

   carrots: 18 oz, shallot: 2 unit, walnuts: 1 oz
2. 

   2

   Toss carrots on a baking sheet with a large drizzle of cooking oil (you'll use more later), half the Smoky Cinnamon Paprika Spice , salt, and pepper. Roast on top rack until tender, ⏱️ 25 minutes .

   cooking oil: 5 tsp, Smoky Cinnamon Paprika Spice: 2 tbsp
3. 

   3

   Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add Israeli couscous , golden raisins , and half the shallot; cook, stirring, until couscous is lightly toasted and raisins and shallot are softened, ⏱️ 5 minutes . Add half the chicken stock concentrate and water (1½ cups for 4 servings); bring to a boil, then reduce to a low simmer and cover. Cook until couscous is tender, ⏱️ 8 minutes . Keep covered off heat until ready to serve.

   Israeli couscous: 5 oz, golden raisins: 2 oz, chicken stock concentrate: 4 unit, water: ¾ cup
4. 

   4

   Pat pork chops 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, ⏱️ 7 minutes per side. TIP: If pork is on the thicker side, reduce heat to medium; cover and cook for ⏱️ 3 minutes more per side. Transfer to a cutting board to rest. Reserve pan.

   pork chops: 20 oz, paper towels, garlic powder: 2 tsp
5. 

   5

   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, ⏱️ 3 minutes . Stir in water (1 cup for 4 servings), cranberry jam , remaining stock concentrate, Smoky 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, ⏱️ 5 minutes . Remove from heat and stir in butter (2 TBSP for 4) until melted. Taste and season with salt and pepper.

   water: ½ cup, cranberry jam: 2 unit, Smoky Cinnamon Paprika Spice: 1 tsp, butter: 2 tbsp
6. 

   6

   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°.