One-Pan Pork Chops & Sautéed Cabbage with Marinated Apple
Customer Favorite

One-Pan Pork Chops & Sautéed Cabbage

with Marinated Apple

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

In this 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.
8 green SmartPoints® per serving
8 blue SmartPoints® per serving
8 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.

Get Cooking

Dietary Information

WW Recommended Diabetes Friendly Carb Conscious 500 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    400 Cals (est.)
Blue Apron, a proud supporter of
fresh
ingredients
One-Pan Pork Chops & Sautéed Cabbage with Marinated Apple
Title
  • 2 Boneless, Center-Cut Pork Chops
  • ½ lb Red Cabbage
  • 1 Red Onion
  • 1 Apple
  • ⅓ cup Chicken Bone Broth
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 1 bunch Chives
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & marinate the apple:
1 Prepare the ingredients & marinate the apple:

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:

Meanwhile, 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. Cook 2 to 3 minutes per side, or until 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, sliced cabbage, and 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until slightly softened. 

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

To the pan, add the broth, remaining grated apple, and remaining vinegar; 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 continue to 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. Let rest at least 5 minutes, then slice crosswise. Serve the finished vegetables topped with the sliced pork and marinated apple. Enjoy!

* An instant-read thermometer should register 145°F.

Tips from Home Chefs

One-Pan Pork Chops & Sautéed Cabbage

Prepare the ingredients & marinate the apple:
1 Prepare the ingredients & marinate the apple:

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:

Meanwhile, 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. Cook 2 to 3 minutes per side, or until 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, sliced cabbage, and 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until slightly softened. 

4 Finish & serve your dish:

To the pan, add the broth, remaining grated apple, and remaining vinegar; 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 continue to 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. Let rest at least 5 minutes, then slice crosswise. Serve the finished vegetables topped with the sliced pork and marinated apple. Enjoy!

* An instant-read thermometer should register 145°F.

Finish & serve your dish:
Browse Steps
1 of 4