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Cranberry Pear Pork Chops with Winter Vegetables

By Olive Amelia  •   2 minute read

Cranberry Pear Pork Chops with Winter Vegetables

Unforgettable. Juicy. Tender. Flavor-packed. Lip-smacking. These pork chops bring it all—paired beautifully with caramelized acorn squash, golden potatoes, and sweet roasted pears. The perfect cozy dinner that’s as impressive as it is delicious!

Ingredients:

For the Pork Chops:

For the Vegetables:

Instructions:

  1. In a small bowl, set aside 3 Tbsp. Garlic Olive Oil and 3 Tbsp. Cranberry Pear Balsamic for the vegetables.

  2. Place pork chops in a large resealable plastic bag. Add the remaining Garlic Olive Oil and Cranberry Pear Balsamic. Seal and marinate in the refrigerator for at least 30 minutes or overnight for best flavor.

  3. Preheat oven to 350°F.

  4. In another resealable bag, add acorn squash, onion, potatoes, and the reserved 3 Tbsp. Garlic Olive Oil. Seal and shake to coat. Spread the vegetables in a single layer on a greased baking sheet and roast for 40–45 minutes, turning once halfway through.

  5. While the vegetables roast, remove pork chops from marinade (discard marinade). Season both sides with salt and pepper.

  6. Heat a skillet over medium heat. Add a drizzle of Garlic Olive Oil and cook pork chops until golden and fully cooked through.

  7. In a resealable bag, toss pears with thyme, salt, pepper, and remaining olive oil. Add pears to the roasting vegetables during the last 10–15 minutes of baking.

  8. When ready to serve, drizzle everything with the reserved 3 Tbsp. Cranberry Pear Balsamic.

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