Rating: 3.5 stars
25 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 3
Kate Merker
Sara Quessenberry

Gallery

Credit: Marcus Nilsson

Recipe Summary

hands-on:
15 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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