Pork Cutlets with a Cranberry Pan Sauce

🥘 Ingredients

• black pepper
• butter
  1 tbsp
• carrot
  24 oz
• chicken stock concentrate
  2 unit
• cranberry jam
  2 unit
• olive oil
• paper towels
• parsnip
  12 oz
• pork cutlets
  24 oz
• red onion
  2 unit
• rosemary
  1/4 oz
• salt
• white wine vinegar
  3.333 tbsp

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   Preheat oven to 425 degrees. Wash and dry all produce. Trim and peel carrot and parsnip . Cut carrots into 1/2-inch-thick rounds. Quarter parsnips lengthwise; cut crosswise into 1/2-inch-thick pieces. Pick rosemary leaves from stems; finely chop leaves until you have 1 1/2 tsp. rosemary . (4 SERVINGS: Chop rosemary leaves until you have 3 tsp.) TIP: Try to cut carrots and parsnips into equal-size pieces. This will help them cook evenly.

   carrot: 24 oz, parsnip: 12 oz, rosemary: 1/4 oz
2. 

   2

   Toss carrots and parsnips on a baking sheet with a large drizzle of olive oil , chopped rosemary, salt , and black pepper . Roast on top rack for ⏱️ 10 minutes (you'll add more to the sheet then). 4 SERVINGS: Divide veggies between 2 baking sheets. Roast on top and middle racks.

   olive oil, salt, black pepper
3. 

   3

   Meanwhile, halve and peel red onion . Slice half the onion into 1/2-inch-thick wedges; finely dice remaining onion until you have 1/4 cup. Pat pork cutlets dry with paper towels , then season all over with salt and pepper. 4 SERVINGS: Finely dice remaining onion until you have 1/2 cup.

   red onion: 2 unit, pork cutlets: 24 oz, paper towels
4. 

   4

   Once veggies have roasted 10 minutes, remove baking sheet from oven. Add sliced onion to sheet and season with salt and pepper. Toss everything together with another drizzle of oil. Return to oven until veggies are browned and tender, ⏱️ 15-20 minutes more. 4 SERVINGS: Divide sliced onion between both baking sheets.
5. 

   5

   Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, ⏱️ 2-3 minutes per side. Set pork aside. Remove pan from heat to cool slightly. 4 SERVINGS: You may need to work in batches.
6. 

   6

   Heat a drizzle of oil in same pan over medium-high heat. Add diced onion; season with salt and pepper. Cook, stirring, until softened, ⏱️ 2-3 minutes . Add cranberry jam , white wine vinegar , chicken stock concentrate , and 1/4 cup water. Cook, stirring, until thickened and syrupy, ⏱️ 3-4 minutes more. Remove pan from heat; stir in butter . Season with pepper. Return pork to pan; turn to coat. Divide pork and veggies between plates. Drizzle pork with any remaining sauce and serve. 4 SERVINGS: Use 1/3 cup water. Stir in 2 TBSP butter.

   cranberry jam: 2 unit, white wine vinegar: 3.333 tbsp, chicken stock concentrate: 2 unit, butter: 1 tbsp