Pork Chops in Cranberry Shallot Sauce

🥘 Ingredients

• butter
  2 tbsp
• chicken stock concentrate
  1 unit
• cooking oil
  3 tbsp
• dried cranberries
  ¼ cup
• flour
  2 tbsp
• garlic powder
  2 tsp
• green beans
  8 oz
• pepper
  ½ tsp
• pork chops
  2 pieces
• potatoes
  1 lb
• salt
  1 tsp
• shallot
  2 units

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   Adjust oven rack to top position and preheat oven to 450°F. Wash and dry all produce. Dice potatoes into 1-inch pieces. Trim green beans if necessary. Halve, peel, and thinly slice shallot .

   potatoes: 1 lb, green beans: 8 oz, shallot: 2 units
2. 

   2

   Toss potatoes on one side of a baking sheet with a drizzle of cooking oil , half the garlic powder , salt , and pepper . Toss green beans on empty side with a drizzle of cooking oil, salt, and pepper. Roast on top rack until browned and tender ⏱️ 20 minutes . If green beans are done before potatoes, carefully remove from sheet and leave potatoes roasting. Tent with foil to keep warm if needed.

   cooking oil: 3 tbsp, garlic powder: 2 tsp, salt: 1 tsp, pepper: ½ tsp
3. 

   3

   Place flour in a shallow dish; season with salt and pepper. Pat pork chops 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.

   flour: 2 tbsp, pork chops: 2 pieces
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add coated pork (shake off excess flour first); cook until browned and cooked through ⏱️ 5 minutes per side. Lower heat if pork begins to brown too quickly. Turn off heat; transfer pork to a plate. Wipe out pan and let cool slightly.
5. 

   5

   Heat a drizzle of cooking oil in same pan over medium-low heat. Add shallot; cook, stirring, until softened and lightly browned ⏱️ 3 minutes . Add dried cranberries , chicken stock concentrate , and ¼ cup water. Cook, stirring occasionally, until thickened ⏱️ 3 minutes . Turn off heat; stir in ½ TBSP butter . Taste and season with salt and pepper if desired.

   dried cranberries: ¼ cup, chicken stock concentrate: 1 unit, butter: 2 tbsp
6. 

   6

   Add pork to pan with sauce and turn to coat. Divide pork, potatoes, and green beans between plates. Spoon remaining sauce over pork. Serve.