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One-Pan Pork Chops & Sautéed Cabbage

with Marinated Apple

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 450 calories Group 22 Created with Sketch.
    Nutrition Label
    Download
WW Freestyle
06 Smart Points

In this seasonal dish, spiced pork chops are elevated by sweet grated apple in two ways: half is cooked in the pan alongside the pork and vegetables, while the other half is marinated with vinegar and fresh chives to serve on top.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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fresh
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One-Pan Pork Chops & Sautéed Cabbage with Marinated Apple
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tried-and-true
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step-by-step
instructions
Prepare the ingredients & make the apple topping:
1 Prepare the ingredients & make the apple topping:

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the chives. Grate the apple on the large side of a box grater, discarding the core. Place half the grated apple in a bowl. Add the sliced chives and half the vinegar; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Brown the pork:
2 Brown the pork:

While the apple marinates, pat the pork dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook 2 to 3 minutes per side, or until lightly browned. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the vegetables:
3 Cook the vegetables:

To the pan of reserved fond, add the sliced onion and cabbage  and 2 tablespoons of water. Season with salt and pepper. Cook   on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened.

Finish & serve your dish:
4 Finish & serve your dish:

Add the broth, remaining grated apple, and remaining vinegar to the pan. Stir to combine. Top with the browned pork. Loosely cover the pan with foil and cook, without stirring, 4 to 6 minutes, or until most of the liquid has cooked off. Remove the foil. Cook, without stirring, 1 to 2 minutes, or until the vegetables are softened and the pork is cooked through. Turn off the heat. Transfer the cooked pork to a cutting board and let rest at least 3 minutes. Slice the rested pork crosswise. Serve the finished vegetables topped with the sliced pork and apple topping. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients & make the apple topping:
1 Prepare the ingredients & make the apple topping:

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the chives. Grate the apple on the large side of a box grater, discarding the core. Place half the grated apple in a bowl. Add the sliced chives and half the vinegar; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

2 Brown the pork:

While the apple marinates, pat the pork dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook 2 to 3 minutes per side, or until lightly browned. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Brown the pork:
Cook the vegetables:
3 Cook the vegetables:

To the pan of reserved fond, add the sliced onion and cabbage  and 2 tablespoons of water. Season with salt and pepper. Cook   on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened.

4 Finish & serve your dish:

Add the broth, remaining grated apple, and remaining vinegar to the pan. Stir to combine. Top with the browned pork. Loosely cover the pan with foil and cook, without stirring, 4 to 6 minutes, or until most of the liquid has cooked off. Remove the foil. Cook, without stirring, 1 to 2 minutes, or until the vegetables are softened and the pork is cooked through. Turn off the heat. Transfer the cooked pork to a cutting board and let rest at least 3 minutes. Slice the rested pork crosswise. Serve the finished vegetables topped with the sliced pork and apple topping. Enjoy!

Finish & serve your dish: