{"id":51312,"date":"2023-03-20T18:19:50","date_gmt":"2023-03-20T18:19:50","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=51312"},"modified":"2026-05-08T18:13:03","modified_gmt":"2026-05-08T18:13:03","slug":"pork-chops-in-cranberry-shallot-sauce","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2023\/03\/20\/pork-chops-in-cranberry-shallot-sauce\/","title":{"rendered":"Pork Chops in Cranberry Shallot Sauce"},"content":{"rendered":"<h3 style=\"text-align: center;\">with Garlicky Roasted Potatoes &amp; Green Beans<\/h3>\n<h4 style=\"text-align: center;\">Yield: 2 Servings<\/h4>\n<p>Cranberry shallot sauce: Sweet, tangy cranberries with savory shallot give pork pizzazz.<br \/>\nPrep: 5 Min Cook: 35 Min Calories: 580<\/p>\n<ul>\n<li><span class=\"quantity\">12<\/span><span class=\"ingredient-name\">oz potatoes<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp garlic powder<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">oz dried cranberries<\/span><\/li>\n<li><span class=\"quantity\">6<\/span><span class=\"ingredient-name\">oz green beans <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">shallot<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS flour<\/span><\/li>\n<li><span class=\"quantity\">10<\/span><span class=\"ingredient-name\">oz pork chops<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">oz chicken stock concentrate<\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">tsp cooking oil<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">TBS butter <\/span><\/li>\n<\/ul>\n<p><strong>Prep:<\/strong><\/p>\n<p>Adjust rack to top position and preheat oven to 450\u00b0F. Wash and dry <strong>produce.<\/strong> Dice <strong>potatoes<\/strong> into 1-inch pieces. Trim <strong>green beans<\/strong> if necessary. Halve, peel, and thinly slice <strong>shallot.<\/strong><\/p>\n<p><strong>Roast veggies:<\/strong><\/p>\n<p>Toss <strong>potatoes<\/strong> on one side of a baking sheet with a drizzle of <strong>oil,<\/strong> 1\/2 tsp <strong>garlic powder, salt,<\/strong> and <strong>pepper.<\/strong> Toss <strong>green beans<\/strong> on empty side with a drizzle of <strong>oil, salt,<\/strong> and <strong>pepper.<\/strong> Roast on top rack until browned and tender, 18-20 minutes.<\/p>\n<p><strong>Tip:<\/strong> If <strong>green beans<\/strong> are done before <strong>potatoes,<\/strong> carefully remove from sheet and leave <strong>potatoes<\/strong> roasting. Tent with foil to keep warm if needed.<\/p>\n<p><strong>Prep pork:<\/strong><\/p>\n<p>Place <strong>flour<\/strong> in a shallow dish, season with <strong>salt<\/strong> and <strong>pepper.<\/strong> Pat <strong>pork<\/strong> dry with paper towels and season all over with 1\/2 tsp <strong>garlic powder, salt,<\/strong> and <strong>pepper.<\/strong> Working with one piece at a time, press <strong>pork<\/strong> into seasoned <strong>flour<\/strong> until fully coated.<\/p>\n<p><strong>Cook pork:<\/strong><\/p>\n<p>Heat a drizzle of oil in a large pan over medium-high heat. Add coated <strong>pork<\/strong> (shake off excess <strong>flour<\/strong> first), cook until browned and cooked through, 4- to 6-minutes per side.<\/p>\n<p><strong>Tip:<\/strong> Lower heat if <strong>pork<\/strong> begins to brown too quickly. Turn off heat, transfer <strong>pork<\/strong> to a plate. Wipe out pan and let cool slightly.<\/p>\n<p><strong>Make sauce:<\/strong><\/p>\n<p>Heat a drizzle of <strong>oil<\/strong> in same pan over medium-low heat. Add <strong>shallot,<\/strong> cook, stirring, until softened and lightly browned, 2- to 3-minutes. Add <strong>dried cranberries, stock concentrate,<\/strong> and \u00bc cup <strong>water.<\/strong> Cook, stirring occasionally, until thickened, 2- to 4-minutes. Turn off heat, stir in \u00bd TBS <strong>butter.<\/strong> Taste and season with <strong>salt<\/strong> and <strong>pepper<\/strong> if desired.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-51318\" src=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/03\/PorkChopCranShallotSauceServe.jpg?resize=300%2C170\" alt=\"\" width=\"300\" height=\"170\" srcset=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/03\/PorkChopCranShallotSauceServe.jpg?resize=300%2C170&amp;ssl=1 300w, https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/03\/PorkChopCranShallotSauceServe.jpg?w=467&amp;ssl=1 467w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><strong>Finish &amp; serve:<\/strong><\/p>\n<p>Add <strong>pork<\/strong> to pan with <strong>sauce<\/strong> and turn to coat. Divide <strong>pork, potatoes,<\/strong> and <strong>green beans<\/strong> between plates. Spoon remaining <strong>sauce<\/strong> over <strong>pork.<\/strong> Serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>with Garlicky Roasted Potatoes &amp; Green Beans Yield: 2 Servings Cranberry shallot sauce: Sweet, tangy cranberries with savory shallot give pork pizzazz. Prep: 5 Min Cook: 35 Min Calories: 580 12oz potatoes 1tsp garlic powder 1oz dried cranberries 6oz green beans 1shallot 1TBS flour 10oz pork chops 1oz chicken stock concentrate 4tsp cooking oil \u00bdTBS butter Prep: Adjust rack to top position and preheat oven to 450\u00b0F. Wash and dry produce. Dice potatoes into 1-inch pieces. Trim green beans if&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2023\/03\/20\/pork-chops-in-cranberry-shallot-sauce\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":51319,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[123,185,190],"class_list":["post-51312","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-green-beans","tag-pork-chop","tag-potatoes"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/03\/PorkChopCranShallotSauce.jpg?fit=624%2C447&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/51312","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=51312"}],"version-history":[{"count":3,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/51312\/revisions"}],"predecessor-version":[{"id":56141,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/51312\/revisions\/56141"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/51319"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=51312"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=51312"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=51312"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}