Discontinued One-Pan Pork Chops & Sautéed Cabbage with Marinated Apple

Discontinued

One-Pan Pork Chops & Sautéed Cabbage with Marinated Apple

Group Created with Sketch. 30 min
WW™ Approved Diabetes Friendly Carb Conscious 600 Calories Or Less i
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 390 Cals/serving

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.
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.

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ingredients
Discontinued 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
  • 1 bunch Chives
  • 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)

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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