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Oktoberfest Pork Chops

with Hops-Braised Cabbage & German Potato Salad

Oktoberfest Pork Chops with Hops-Braised Cabbage & German Potato Salad
Cook Time
25-35mins
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 700 calories

We’re celebrating the classic German flavors of Oktoberfest, a folk festival held annually in Munich, with this delicious meal. Crispy pork chops pair perfectly with German potato salad (dressed with Dijon mustard). We’re also braising fall cabbage with red onion, honey, vinegar and a very special ingredient: hops. Traditionally used to flavor beer, hops are the small flowers of the hops plant, and they provide tangy and pleasantly bitter notes. Guten Appetit, chefs!

Oktoberfest Pork Chops with Hops-Braised Cabbage & German Potato Salad ingredients
  • 2 Boneless, Center-Cut Pork Chops
  • 8 Ounces Multicolored Potatoes
  • ¾ Pound Green Cabbage
  • 1 Red Onion
  • 2 Tablespoons Apple Cider Vinegar
  • 1 Tablespoon Dried Hops Flowers
  • 1 Tablespoon Honey
  • 2 Tablespoons Whole Grain Dijon Mustard
  • 2 Tablespoons Oktoberfest Spice Blend (All-Purpose Flour, Ground Juniper Berries, Ground Bay Leaf & Ground Cayenne Pepper)
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the potatoes into bite-sized pieces. Core and thinly slice the cabbage. Peel, halve and thinly slice the onion.

Make the potato salad
2 Make the potato salad

Add the potatoes to the pot of boiling water. Cook 10 to 12 minutes, or until tender when pierced with a knife. Drain thoroughly and transfer to a medium bowl. Add the mustard and a drizzle of olive oil; stir to combine and season with salt and pepper to taste.

Braise the cabbage
3 Braise the cabbage

While the potatoes cook, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the cabbage; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Stir in the honey, vinegar, hops and ¼ cup of water; season with salt and pepper. Loosely cover the pan with aluminum foil and reduce the heat to medium. Simmer 12 to 14 minutes, or until the cabbage is tender. Remove from heat and season with salt and pepper to taste. Transfer to a large bowl. Wipe out the pan.

Coat the pork chops
4 Coat the pork chops

While the cabbage braises, place the spice blend on a plate. Pat the pork chops dry with paper towels; season with salt and pepper on both sides. Coat the seasoned pork chops in the spice blend (tapping off any excess). Transfer to a plate.

Cook the pork chops
5 Cook the pork chops

In the pan used to braise the cabbage, heat 2 teaspoons of olive oil on medium until hot. Add the coated pork chops. Cook 4 to 6 minutes per side, or until golden brown and cooked through. Remove from heat.

Plate your dish
6 Plate your dish

Divide the cooked pork chops, braised cabbage and potato salad between 2 plates. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the potatoes into bite-sized pieces. Core and thinly slice the cabbage. Peel, halve and thinly slice the onion.

2 Make the potato salad

Add the potatoes to the pot of boiling water. Cook 10 to 12 minutes, or until tender when pierced with a knife. Drain thoroughly and transfer to a medium bowl. Add the mustard and a drizzle of olive oil; stir to combine and season with salt and pepper to taste.

Make the potato salad
Braise the cabbage
3 Braise the cabbage

While the potatoes cook, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the cabbage; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Stir in the honey, vinegar, hops and ¼ cup of water; season with salt and pepper. Loosely cover the pan with aluminum foil and reduce the heat to medium. Simmer 12 to 14 minutes, or until the cabbage is tender. Remove from heat and season with salt and pepper to taste. Transfer to a large bowl. Wipe out the pan.

4 Coat the pork chops

While the cabbage braises, place the spice blend on a plate. Pat the pork chops dry with paper towels; season with salt and pepper on both sides. Coat the seasoned pork chops in the spice blend (tapping off any excess). Transfer to a plate.

Coat the pork chops
Cook the pork chops
5 Cook the pork chops

In the pan used to braise the cabbage, heat 2 teaspoons of olive oil on medium until hot. Add the coated pork chops. Cook 4 to 6 minutes per side, or until golden brown and cooked through. Remove from heat.

6 Plate your dish

Divide the cooked pork chops, braised cabbage and potato salad between 2 plates. Enjoy!

Plate your dish