Heat oven to 400°F. On a baking sheet, toss the carrots, onion, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper.
Roast, stirring once, until tender, 25 to 28 minutes.
Meanwhile, combine the cranberries, preserves, and coriander in a bowl. Using a paring knife, cut a 3-inch-deep pocket in the side of each chop; stuff with the mixture.
Heat the remaining tablespoon oil in a large ovenproof skillet over medium-high heat.
Season the pork with ½ teaspoon each salt and pepper and brown, 2 to 3 minutes per side.
Transfer pork to oven (on the rack above the carrots) and roast until cooked through, 6 to 8 minutes. Serve with the carrots.
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