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One-Pan Pork Chops & Sautéed Cabbage
with Marinated Apple
30 MIN
2 Servings
From the Test Kitchen
Chefs! To start the new year off with a clean slate, we’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. 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.
6 green SmartPoints® per serving
6 blue SmartPoints® per serving
6 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
WW Recommended
Carb Conscious
600 Calories Or Less
-
NutritionPER SERVING
-
Calories390 Cals (est.)
View Full Nutrition
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
2 Boneless, Center-Cut Pork Chops
-
1 Red Onion
-
1 Apple
-
1 bunch Chives
-
⅓ cup Chicken Bone Broth
-
1 Tbsp Red Wine Vinegar
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1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
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½ lb Red Cabbage
time-saving
tips & techniques
step-by-step
instructions
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
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. Cook 2 to 3 minutes per side, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a plate.
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. Once rested, slice crosswise. Serve the finished vegetables topped with the sliced pork and marinated apple (discarding any liquid). Enjoy!
*An instant-read thermometer should register 145°F.
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
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. Cook 2 to 3 minutes per side, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a plate.
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. Once rested, slice crosswise. Serve the finished vegetables topped with the sliced pork and marinated apple (discarding any liquid). Enjoy!
*An instant-read thermometer should register 145°F.
Tips from Home Chefs