One-Pan Pork Chops

with Braised Cabbage & Apple

35 MIN

2 Servings

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From the Test Kitchen

For this hearty dish, spiced, seared pork chops are elevated by sweet, grated apple, which cooks in the pan alongside the pork and cabbage. It's all topped off with a drizzle of cooling cucumber-yogurt sauce (or tzatziki) and fresh chives.
7-9 PersonalPoints range per serving
To learn more about WW's Points program, 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 PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

440 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Center-Cut Pork Chops
½ lb Red Cabbage
1 Apple
1 Yellow Or Red Onion
1 Tbsp Apple Cider Vinegar
2½ Tbsps Chicken Demi-Glace
1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
1½ tsps Brown & Yellow Mustard Seeds
1 bunch Chives
½ cup Tzatziki (Cucumber-Yogurt Sauce)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

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. Grate the apple on the large side of a box grater, discarding the core. Thinly slice the chives.

2 Brown the pork

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 a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 2 to 3 minutes per side, or until lightly 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 mustard seeds. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until toasted (be careful, as the mustard seeds may pop as they toast). Add the sliced onion and sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened.

4 Finish & serve your dish

Add the grated apple, demi-glace, vinegar, and 1/3 cup of water 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 for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the vegetables are softened. Turn off the heat. Transfer the cooked pork to a cutting board and let rest at least 5 minutes. Taste the vegetables, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork over the finished vegetables and apple. Top the pork with the tzatziki and sliced chives. Enjoy!