---
title: Pork Chops with Cranberry Pan Sauce
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pork-chops-with-cranberry-pan-sauce-645127c3ca1206b185015021
servings: 2
prep time: 10 minutes
cook time: 30 minutes
time required: 40 minutes
difficulty: Medium
allergens:
  - Tree Nuts
  - Wheat
  - Milk
tags:
  - New
  - Dinner
  - Quick
rating: 4.5
rating_count: 1300
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the sweet-tangy cranberry sauce and smoky-cinnamon spice blend
  - theme: Ease of prep
    text: Several noted the recipe was easy to follow, though timing can be tricky with multiple components
image: "https://images.recipes.furrysalamander.com/pork-chops-with-cranberry-pan-sauce.avif"
---
Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Trim, peel, and cut @carrots{8%oz} on a diagonal into ½-inch-thick pieces. Halve, peel, and mince @shallot{2%unit}. Roughly chop @walnuts{½%cup}.

Toss carrots on a #baking sheet{} with a large drizzle of @cooking oil{3%tbsp}, half the @smoky cinnamon paprika spice{1%tsp}, salt, and pepper. Roast on top rack until tender ~{20%minutes}.

Meanwhile, heat a drizzle of oil in a #small pot{} over medium-high heat. Add @israeli couscous{½%cup}, @golden raisins{¼%cup}, and half the shallot. Cook, stirring, until couscous is lightly toasted and raisins and shallot are softened ~{3%minutes}. Add half the @chicken stock concentrate{2%tbsp} and ¾ cup water. Bring to a boil, then reduce to a low simmer and cover. Cook until couscous is tender ~{6%minutes}. Keep covered off heat until ready to serve.

Pat @pork chops{10%oz} dry with paper towels and season all over with @garlic powder{½%tsp}, 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 ~{5%minutes} per side. If pork is on the thicker side, reduce heat to medium; cover and cook for 2-3 minutes more per side. Transfer to a cutting board to rest. Reserve pan.

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 ~{2%minutes}. Stir in ½ cup water, @cranberry jam{2%tbsp}, remaining stock concentrate, remaining spice blend, a pinch of salt, and pepper. Cook, stirring occasionally, until sauce begins to thicken ~{3%minutes}. Remove from heat and stir in @butter{1%tbsp} until melted. Taste and season with salt and pepper.

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.