Apple Cranberry Potato Pork Chops {Easy Recipe}
Apple Cranberry Potato Pork Chops … SO, So Good!
Apple Cranberry Potato Pork Chops are such a treat! The sweet apples, apple jelly, and tart cranberries add a delicious and unique flavor to the potatoes and fork-tender pork chops that will have you licking your plate clean!
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What do you need to make Apple Cranberry Potato Pork Chops?
Here is what you’ll need from the grocery store:
- Flour, 4 tablespoons flour
- Seasoned salt, 1 teaspoon seasoned salt
- Pork loin chops, 4 to 6 ½-inch cut pork loin chops – around 6 to 8 ounces each
- Kosher salt, to taste
- Black pepper, to taste
- Vegetable oil, 2 tablespoons oil – divided
- Yellow onions, 2 pounds onions – cut into thick slices
- Potatoes, 5 to 6 small potatoes – about 12 to 14 ounces + cut in half
- Apple Cranberry juice, ¾ cup apple cranberry juice
- Red apples, 2 medium red cooking apples – cut into thick slices
- Apple jelly, ½ cup apple jelly – melted in the microwave for a minute or 2 (times vary per microwave) or over low heat on the stove
- Dried cranberries, ½ cup dried cranberries – to garnish
- Fresh rosemary, 3 to 4 sprigs of fresh rosemary – to garnish
How do you make this delicious and easy pork chop recipe?
Lightly pre-season the pork chops with salt and pepper then cover and refrigerate for at least 30 minutes prior to cooking. Begin preparing your ingredients while the pork chills.
Preheat the oven to 350° F.
In a small bowl, mix 3 tablespoons of all-purpose flour (reserve 1 tablespoon flour) and seasoned salt together. Coat each pork chop in the flour-seasoned salt mixture and set them to the side.
Use a large skillet (or cast-iron skillet) to heat 1 tablespoon of oil over medium-high heat until hot. Gently add the pork chops with tongs and brown the meat on both sides. Then transfer the browned pork to a clean plate. NOTE: You are not cooking the pork chops all the way through, just browning each side.
Add 1 tablespoon oil and reduce the heat to medium. Stir in the onions and ¼ teaspoon salt to the same skillet and cook for about 10 minutes or until the onions reach a golden brown color and have softened.
Place the chopped potatoes on the bottom of a 13×9-inch glass baking dish. Sprinkle with ¼ teaspoon of kosher salt and ¼ teaspoon pepper.
Mix together the remaining 1 tablespoon flour with apple-cranberry juice. Then stir it into the skillet to loosen up the brown bits from the bottom of the pan.
Transfer the onions and juice to the baking dish with a deep spoon. Place the pork chops and apple slices over the top of the onions and potatoes.
Cover tightly with aluminum foil and bake for 1 hour.
Remove the foil then brush the top of the dish with all of the melted apple jelly. Cover with foil again and bake for an additional 30 minutes or until the pork is tender.
Remove from oven; sprinkle with dried cranberries and garnish with fresh rosemary sprigs. Enjoy!
Looking for more easy pork recipes? Here are a few to try …
- Tasty Pork Caprese Stuffed Portobello Mushrooms
- Fall inspired Pork Chops w Maple Glazed Figs Pears + Apples
- Pork Chops + Asparagus with Pine Nuts
- Delicious Pork with Garlic Cream Sauce
- Roasted Pears and Pork Chops
Looking for more tasty and easy recipes? Try a few here:
- Italian Chicken and Acorn Squash Couscous
- Chicken & Pork Crostina Pasta
- Creamy Beef and Potatoes
- Wild Rice Chicken Casserole – (Easy Recipe)
- Meat and Potato Timballo Pie
Apple Cranberry Potato Pork Chops
Equipment
- Small bowl
- Large skillet or large cast iron skillet
- 13×9-inch glass baking dish
- Basting brush
Ingredients
- 4 tbsp flour , all-purpose
- 1 tsp seasoned salt
- 4-6 ½-inch cut pork loin chops , around 6 to 8 oz each
- kosher salt , to taste
- black pepper , to taste
- 2 tbsp vegetable oil , divided
- 2 lbs yellow onions , cut into thick slices
- 5-6 small potatoes , (about 12 to 14 oz) cut in half
- ¾ cup apple-cranberry juice
- 2 medium red cooking apples , cut into thick slices
- ½ cup apple jelly , melted
- ½ cup dried cranberries , to garnish
- 3-4 sprigs fresh rosemary , to garnish
Instructions
- Lightly pre-season the pork chops with salt and pepper; cover and refrigerate for at least 30 minutes prior to cooking. Begin preparing ingredients while the pork chills.
- Preheat oven to 350° F.In a small bowl, mix 3 tablespoons flour (reserve 1 tbsp flour) and seasoned salt together. Coat each pork chop in the flour-seasoned salt mixture and set to the side.
- Use a large skillet (or cast-iron skillet) to heat oil over medium-high heat until hot. Gently add the pork chops with tongs and brown on both sides. Transfer pork to a clean plate.NOTE: You are not cooking the pork chops all the way through, just browning each side.
- Add 1 tablespoon oil and reduce the heat to medium. Stir in the onions and ¼ teaspoon salt to the same skillet and cook for about 10 minutes or until the onions reach a golden brown color and have softened.
- Place the chopped potatoes on the bottom of a 13×9-inch glass baking dish. Sprinkle with ¼ teaspoon of salt and ¼ teaspoon pepper.
- Mix together the remaining 1 tablespoon flour with apple-cranberry juice. Then stir it into the skillet to loosen up the brown bits from the bottom of the pan.Transfer the onions and juice to the baking dish with a deep spoon. Place the pork chops and apple slices over the top of the onions and potatoes.
- Cover tightly with aluminum foil and bake for 1 hour. Uncover and brush the tops with all of the melted apple jelly; cover and bake for an additional 30 minutes or until the pork is tender.Remove from oven; sprinkle with dried cranberries and garnish with fresh rosemary sprigs.
Notes
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