• Home
  • Baked Pork Chops with Rice and Kickin’ Cranberry Sauce

Baked Pork Chops with Rice and Kickin’ Cranberry Sauce

0 0

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
Cranberry Sauce
4 Medjool Dates
1 Navel Orange
12 oz Fresh Cranberries
1 tbs Extra Virgin Olive Oil
1/2 tsp Salt
4 Whole Cloves
2 Cinnamon Sticks
1 Jalapeno
1 large head Cauliflower
1 tbs Extra Virgin Olive Oil
3/4 tsp Salt
Pork Chops
1 1/2 lbs Boneless Pork Chops
1/2 tsp Black Pepper
1/4 tsp garlic powder
1/4 tsp Paprika
1 tsp Salt

A simply decadent fall meal that packs a punch with a jalapeno infused cranberry sauce!


  • Cranberry Sauce

  • Rice

  • Pork Chops



Who’s up for a simple yet kick ASS recipe today?


Yea, that’s what I thought.

I feel as if fall is cookbook season and there are SO many great ones that I still need to get! Today I am sharing one from Melissa Joulwan’s newest cookbook in the Well Fed series: Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less!

I typically read cookbooks as if they were novels and this one did NOT disappoint! Like seriously, look at all the tabs of recipes I NEED to try!

And guess what??? 3 lucky readers will have the chance to win a copy of their own!!!! See below for the deets.

This book is PACKED full with recipes I love (and fit my healthy lifestyle) and I know you will too! It’s also packed with sample weekly menus, how to do a mini cook up, AND everything in it can be made in 45 minutes or less! I say done and done! I also didn’t realize how much Melissa and I had in common! I mean we both have lost around 50lbs and found our love of athleticism through CrossFit.

Well Fed Weeknights is also written in such a way that works for everyone’s schedule. It’s perfect for a large meal prep on a Sunday or you can do a mini prep and it will save you roughly 15 minutes on another recipe in the book. For example, make cauliflower rice on a Tuesday and use it for this recipe on a Thursday!

Guys, I literally had the HARDEST time choosing ONE recipe to share. But something about that kickn’ cranberry sauce caught my eye (plus with it screaming fall) I was sold.


Let me back track here; remember I said there are sample menus in this book? Well, I decided to be a guinea pig and try one this past week! Oh my goodness was it a great idea! The recipes are delicious and such time savers! So far I have made at least 5 recipes from this book and I plan to try all of them!

I can only dream of writing a cookbook someday…sigh…

Ok, let’s focus here.

The actual recipe in the book is called “Baked Chicken and Rice with Kickin’ Cranberry Sauce” but there are notes saying pork chops would go well here. I happen to have pork chops in the fridge, so done!

This is the ultimate one pan dish (or should I say two)?

One: in season cauliflower is riced in a food processor and seasoned thoroughly

Two: thick cuts of pork chops are rubbed with seasoning and herbs

Three: fresh cranberries are tossed with a sweet date paste and jalapenos (that’s the kick!)


This recipe couldn’t be any simpler. Just put the cauliflower and pork chops on one pan and the cranberries on the other and voila! Bake and forget!

Well Fed Weeknights GIVEAWAY!!!

    • Opportunity to win 1 of 3 copies of Well Fed Weeknights
    • U.S participants only
    • Must be 18 years or older to enter
    • This giveaway begins today and will run until 12AM EST on 10/26/2016
    • Winner(s) will be chosen at random and messaged via email
    • All duplicate entries will be deleted
    • If for some reason you are having difficulty entering the giveaway please reach out using the contact page

a Rafflecopter giveaway

This recipe is from Melissa Joulwan’s cookbook, Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less and is published on The Kitcheneer with her permission.

**Thank you Melissa for making this possible with a copy of your book!










Preheat the oven to 425F. Line twp large, rimmed baking sheets with parchment paper. Remove the pits from the dates and place them in a small bowl. Cover them with hot water to soak while you prep the other ingredients.


Rice the cauliflower

Break the cauliflower into florets, removing the stems. Place florets in the food processor bowl and pulse until the cauliflower looks like rice, about 10 pulses. You may need to do this in batches. In a large bowl, mix the riced cauliflower with the olive oil and salt. Spread it evenly on one of the prepared baking sheets.


Season the Pork Chops

Combine the salt,pepper, garlic powder, and paprika in small bowl, then rub it onto the pork chops. Place the pork chops in a single layer directly on top of the cauliflower rice.


Make the cranberry sauce

Using a vegetable peeler, remove the peel from the orange, taking off as little of the white pith as possible. Save the orange for later and julienne the peel. Remove the dates from the water, place them in the bowl of the food processor, and puree into a smooth paste.


Transfer the pureed dates to a large mixing bowl and add the orange peel, cranberries, oil, salt, cloves, and cinnamon sticks.


Thinly slice the jalapeno and add it to bowl. Toss all the ingredients with two wooden spoons and transfer the mixture to the second baking sheet.


Roast everything

Place both pans in the oven and roast until the cranberries begin to burst and release their juices, 10-15 minutes. Remove the cranberry sheet from the oven and allow to cool a bit.


Roast the pork chops for an additional 10-15 minutes, until the rice begins to brown and the pork chops are sizzling and cooked through.


Finish the cranberry sauce

Squeeze the juice from the orange into small bowl. Transfer the roasted cranberries to a medium bowl, remove the cinnamon sticks, and stir in 2-3 tablespoons of the reserved orange juice.


To serve

Divide the rice among individual plates, top with pork chop, and add cranberry sauce on the side.


Roasted Apple and Sage Pork Chops
Autumn Chicken with Cranberry Harvest Vegetables
Roasted Apple and Sage Pork Chops
Autumn Chicken with Cranberry Harvest Vegetables

18 Comments Hide Comments

Add Your Comment