Pork Cutlets with a Cranberry Pan Sauce

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• carrot
  1 unit
• chicken stock concentrate
  1 unit
• cranberry jam
  2 tbsp
• olive oil
  1 tbsp
• parsnip
  1 unit
• pork cutlets
  12 oz
• red onion
  1 unit
• rosemary
  1½ tsp
• salt
  1 tsp
• water
  ¼ cup
• white wine vinegar
  2 tbsp

🍳 Cookware

• baking sheet
• baking sheet
• large pan

1. 

   1

   Preheat oven to 425 degrees. Wash and dry all produce. Trim and peel carrot and parsnip . Cut carrot into ½-inch-thick rounds. Quarter parsnip lengthwise; cut crosswise into ½-inch-thick pieces. Pick rosemary leaves from stems; finely chop leaves. Try to cut carrot and parsnip into equal-size pieces to help them cook evenly.

   carrot: 1 unit, parsnip: 1 unit, rosemary: 1½ tsp
2. 

   2

   Toss carrot and parsnip on a baking sheet with a large drizzle of olive oil , chopped rosemary, salt , and black pepper . Roast on top rack ⏱️ 10 minutes .

   olive oil: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Meanwhile, halve and peel red onion . Slice half the onion into ½-inch-thick wedges; finely dice remaining onion until you have ¼ cup. Pat pork cutlets dry with paper towels, then season all over with salt and pepper.

   red onion: 1 unit, pork cutlets: 12 oz
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 olive oil. Return to oven until veggies are browned and tender, ⏱️ 15 minutes to ⏱️ 20 minutes more.
5. 

   5

   Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add pork cutlets and cook until browned and cooked through, ⏱️ 2 minutes to ⏱️ 3 minutes per side. Set pork aside. Remove pan from heat to cool slightly.
6. 

   6

   Heat a drizzle of olive oil in same pan over medium-high heat. Add diced onion; season with salt and pepper. Cook, stirring, until softened, ⏱️ 2 minutes to ⏱️ 3 minutes . Add cranberry jam , white wine vinegar , chicken stock concentrate , and ¼ cup water . Cook, stirring, until thickened and syrupy, ⏱️ 3 minutes to ⏱️ 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.

   cranberry jam: 2 tbsp, white wine vinegar: 2 tbsp, chicken stock concentrate: 1 unit, water: ¼ cup, butter: 1 tbsp