Recipe · 30 min
Seared Pork Chop with Cranberry-Pear Pan Sauce, Parsnips & Carrots
- 30 min
- 2–6 servings
- 655 kcal / serving
A pork chop dinner with a glossy cranberry-pear pan sauce, roasted parsnips and carrots for a comforting weeknight meal. The chops stay tender, the veg roast caramelizes, and the bright fruit sauce ties everything together.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 mediumcarrots
- 4 fl ozchicken or vegetable broth
- ¼ cupdried cranberries
- 1 clovegarlic
- 2 mediumparsnips
- 1pear
- 2pork chops, boneless
- ½ mediumyellow onion
- pears
- yellow onions
From the pantry: black pepper, extra virgin olive oil, honey, Italian seasoning, salt, thyme, dried
Cookware
aluminum foil · baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · nonstick skillet · oven mitts · stirring spoon · tongs · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: pork chops
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 2 mediumcarrots
- 1 clovegarlic
- 2 mediumparsnips
- 1pear
- ½ mediumyellow onion
- pears
- yellow onions
Meat & seafood
- 2pork chops, boneless
Pantry & dry goods
- 4 fl ozchicken or vegetable broth
- ¼ cupdried cranberries
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrots | 2 medium | 4 medium | 6 medium |
| chicken or vegetable broth | 4 fl oz | 8 fl oz | 12 fl oz |
| dried cranberries | ¼ cup | ½ cup | ¾ cup |
| garlic | 1 clove | 2 cloves | 3 cloves |
| parsnips | 2 medium | 4 medium | 6 medium |
| pear | 1 | 2 | 3 |
| pork chops, boneless | 2 | 4 | 6 |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F and line up your ingredients. Wash the produce and pat dry.
- Peel, trim, and medium-dice the parsnips and carrots. Toss them on a baking sheet with oil and spices, mixing to coat in a single layer.
- Roast the vegetables in the oven, stirring halfway through, until they’re golden and tender, about 20 minutes.
- While the veggies roast, set a skillet over medium-high heat and let it warm up.
- Pat the pork chops dry, season both sides with salt and pepper, then sear in the hot skillet with a little oil until browned and cooked through, 3–4 minutes per side. Move the chops to a plate and loosely cover with foil.
- In a small bowl, quarter, core, and dice the pear; add to a bowl with the sliced onion and minced garlic.
- When the chops are resting, add a bit more oil to the skillet and cook the pear, onion, and garlic with the spices until the pear and onion soften, about 2–3 minutes.
- Stir in the broth, cranberries, and honey. Simmer, stirring often, until the sauce thickens and the fruit is tender, about 2–3 minutes more. Serve the sauce over the chops with the roasted vegetables.
Two tips
- Prep ahead: chop the parsnips, carrots, and onion the night before and refrigerate for quick cooking.
- Serving idea: pair with a simple green salad or steamed rice to balance with the pan sauce.
Nutrition per serving
- Calories
- 655 kcal
- Protein
- 34 g
- Carbs
- 60 g
- Fat
- 34 g
- Fiber
- 11 g
- Sodium
- 194 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.