Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Center-Cut Pork Chops with Pan Sauce

& Apple-Kohlrabi Slaw

Center-Cut Pork Chops with Pan Sauce & Apple-Kohlrabi Slaw
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 525 calories

Kohlrabi, or “German turnip,” is a green vegetable related to broccoli and cabbage. The word “kohlrabi” is derived from the Austrian word “kohlrübe,” meaning “cabbage turnip.” To complement the flavor and texture of this crunchy vegetable, which reminds us of a cross between a white turnip and broccoli stems, we paired it with bright apple, tangy lime, and creamy sesame tahini.

Center-Cut Pork Chops with Pan Sauce & Apple-Kohlrabi Slaw ingredients
  • 2 Boneless, Center-Cut Pork Chops
  • 3 Scallions
  • 3 Tablespoons Pistachios
  • 1 Apple
  • 1 Bunch Cilantro
  • 1 Clove Garlic
  • 1 Kohlrabi
  • 1 Lime
  • 2 Tablespoons Tahini
Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Remove the pork chops from the refrigerator to bring to room temperature for about 10 minutes. (This will help them cook more evenly later on.) Thinly slice the scallions. Roughly chop the pistachios. Roughly chop the cilantro. Peel and mince the garlic, smashing it until it resembles a paste. With a knife, peel the kohlrabi and apple, then cut them into matchsticks before combining them in a bowl. Cut the lime into quarters.
Start the slaw:
2 Start the slaw:
To the apple-kohlrabi mixture, stir in the juice of the whole lime, tahini, scallions, and garlic paste until combined. Season with salt and pepper to taste. Let stand at room temperature as you continue cooking.
Toast the pistachios:
3 Toast the pistachios:
In a large dry pan, heat the chopped pistachios on medium-high to toast them for 1 to 2 minutes, or until fragrant and lightly golden, stirring frequently. (Keep an eye on these as they can burn quickly!) Transfer the toasted pistachios to a small bowl.
Cook the pork chops:
4 Cook the pork chops:
Season the pork chops with salt and pepper. In the same pan used to toast the pistachios, heat a little olive oil on high until hot. Once hot, reduce the heat to medium-low and add the pork; cook 6 to 8 minutes per side, or until cooked through. To help the pork cook more evenly, loosely cover the pan with aluminum foil. Transfer the pork chops to a plate, leaving any drippings in the pan.
Finish the slaw:
5 Finish the slaw:
While the pork chops finish cooking, finish the slaw. To the apple-kohlrabi mixture, add the toasted pistachios and all but a pinch of the cilantro (reserve the rest for garnish). Toss until well combined and season with salt and pepper to taste.
Make the pan sauce & plate your dish:
6 Make the pan sauce & plate your dish:
Heat the pan with the pork drippings on medium, then add 2 tablespoons of water, using a wooden spoon to scrape up any bits stuck to the pan. Simmer the sauce 1 to 2 minutes, or until slightly reduced in volume. Stir in half the remaining cilantro and remove from heat. Place each pork chop on a plate and serve with the slaw. Garnish with the remaining cilantro. Enjoy!

Tips from Home Chefs

Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Remove the pork chops from the refrigerator to bring to room temperature for about 10 minutes. (This will help them cook more evenly later on.) Thinly slice the scallions. Roughly chop the pistachios. Roughly chop the cilantro. Peel and mince the garlic, smashing it until it resembles a paste. With a knife, peel the kohlrabi and apple, then cut them into matchsticks before combining them in a bowl. Cut the lime into quarters.
2 Start the slaw:
To the apple-kohlrabi mixture, stir in the juice of the whole lime, tahini, scallions, and garlic paste until combined. Season with salt and pepper to taste. Let stand at room temperature as you continue cooking.
Start the slaw:
Toast the pistachios:
3 Toast the pistachios:
In a large dry pan, heat the chopped pistachios on medium-high to toast them for 1 to 2 minutes, or until fragrant and lightly golden, stirring frequently. (Keep an eye on these as they can burn quickly!) Transfer the toasted pistachios to a small bowl.
4 Cook the pork chops:
Season the pork chops with salt and pepper. In the same pan used to toast the pistachios, heat a little olive oil on high until hot. Once hot, reduce the heat to medium-low and add the pork; cook 6 to 8 minutes per side, or until cooked through. To help the pork cook more evenly, loosely cover the pan with aluminum foil. Transfer the pork chops to a plate, leaving any drippings in the pan.
Cook the pork chops:
Finish the slaw:
5 Finish the slaw:
While the pork chops finish cooking, finish the slaw. To the apple-kohlrabi mixture, add the toasted pistachios and all but a pinch of the cilantro (reserve the rest for garnish). Toss until well combined and season with salt and pepper to taste.
6 Make the pan sauce & plate your dish:
Heat the pan with the pork drippings on medium, then add 2 tablespoons of water, using a wooden spoon to scrape up any bits stuck to the pan. Simmer the sauce 1 to 2 minutes, or until slightly reduced in volume. Stir in half the remaining cilantro and remove from heat. Place each pork chop on a plate and serve with the slaw. Garnish with the remaining cilantro. Enjoy!
Make the pan sauce & plate your dish: