Pork Chops with Cranberry Pan Sauce

🥘 Ingredients

• butter
  1 tbsp
• carrots
  8 oz
• chicken stock concentrate
  2 tbsp
• cooking oil
  3 tbsp
• cranberry jam
  2 tbsp
• garlic powder
  ½ tsp
• golden raisins
  ¼ cup
• israeli couscous
  ½ cup
• pork chops
  10 oz
• shallot
  2 unit
• smoky cinnamon paprika spice
  1 tsp
• walnuts
  ½ cup

🍳 Cookware

• baking sheet
• small pot
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and mince shallot . Roughly chop walnuts .

   carrots: 8 oz, shallot: 2 unit, walnuts: ½ cup
2. 

   2

   Toss carrots on a baking sheet with a large drizzle of cooking oil , half the smoky cinnamon paprika spice , salt, and pepper. Roast on top rack until tender ⏱️ 20 minutes .

   cooking oil: 3 tbsp, smoky cinnamon paprika spice: 1 tsp
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 ⏱️ 3 minutes . Add half the chicken stock concentrate 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.

   israeli couscous: ½ cup, golden raisins: ¼ cup, chicken stock concentrate: 2 tbsp
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 ⏱️ 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.

   pork chops: 10 oz, garlic powder: ½ 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 ⏱️ 2 minutes . Stir in ½ cup water, cranberry jam , 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 until melted. Taste and season with salt and pepper.

   cranberry jam: 2 tbsp, butter: 1 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.