One-Pan Pork Chops & Sautéed Cabbage with Marinated Apple

One-Pan Pork Chops & Sautéed Cabbage

with Marinated Apple

35 MIN
8 SmartPoints®
2 Servings
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From the Test Kitchen

For this hearty dish, spiced, seared pork chops are elevated by sweet, grated apple in two ways: half is cooked in the pan alongside the pork and cabbage, while the other half is marinated with vinegar and 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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  • Nutrition
    PER SERVING
  • Calories
    450 Cals (est.)
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fresh
ingredients
One-Pan Pork Chops & Sautéed Cabbage with Marinated Apple
Title
time-saving
tips & techniques
Cabbage
Apple
Chives
Apple Cider Vinegar
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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 (carefully, as the liquid may splatter). 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 and 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 5 minutes. Slice the rested pork crosswise. Serve the finished vegetables topped with the sliced pork and apple topping. Enjoy! 

Tips from Home Chefs

One-Pan Pork Chops & Sautéed Cabbage

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 (carefully, as the liquid may splatter). 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 and 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 5 minutes. Slice the rested pork crosswise. Serve the finished vegetables topped with the sliced pork and apple topping. Enjoy! 

Finish & serve your dish:
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